EYE OF ROUND ROAST BEEF RECIPE RECIPES

Name: Beef of Eye-Round Roast
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-8 serving(s)
Ingredients: 3 -5 lbs beef eye round; 1 1/2 cups water; 1/2 cup red wine; 3 bay leaves; 4 tablespoons au jus mix; 4 tablespoons au jus mix (for sauce); 3 tablespoons Dijon mustard; 1 tablespoon minced garlic (from jar); 2 teaspoons minced onions or 2 teaspoons onion powder; 2 teaspoons dried basil; 1 tablespoon dried rosemary (crushed); 2 teaspoons dried tarragon; 1 tablespoon salt; 2 tablespoons salt (for searing); 2 teaspoons ground black pepper; 2 tablespoons black pepper (for searing); 100% extra virgin olive oil (for searing)

BEEF OF EYE-ROUND ROAST RECIPE - FOOD.COM

Beef of Eye-Round Roast Recipe - Food.com image

This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4-8 serving(s)

Number Of Ingredients 17

Ingredients

3 -5 lbs beef eye round
1 1/2 cups water
1/2 cup red wine
3 bay leaves
4 tablespoons au jus mix
4 tablespoons au jus mix (for sauce)
3 tablespoons Dijon mustard
1 tablespoon minced garlic (from jar)
2 teaspoons minced onions or 2 teaspoons onion powder
2 teaspoons dried basil
1 tablespoon dried rosemary (crushed)
2 teaspoons dried tarragon
1 tablespoon salt
2 tablespoons salt (for searing)
2 teaspoons ground black pepper
2 tablespoons black pepper (for searing)
100% extra virgin olive oil (for searing)

Steps:

Thoroughly rinse the roast and pat dry with paper towel.
Salt and pepper the roast on all sides for searing.
Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
If you do not get 1/2 cup of fat rendered, that is okay.
Set a wire rack in another roasting pan, and then set the roast onto the rack.
Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
Brush roast with Dijon mustard.
Smear 1 tablespoon of minced garlic from jar onto top of roast.
Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
If you desire it to be medium-rare, remove from oven when it is rare.
If you desire it to be medium, remove from oven when it is medium-rare.
After removing from oven, tent with aluminum foil.
Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
Set the roast onto a cutting board and carve.
Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.

Nutrition Facts : Calories 532.4, FatContent 12.8, SaturatedFatContent 4, CholesterolContent 201.4, SodiumContent 7656.4, CarbohydrateContent 14.9, FiberContent 2.2, SugarContent 0.4, ProteinContent 80

TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM

Tender Eye of Round Beef Roast ATK Recipe - Food.com image

Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.

Total Time 3

Prep Time 27 hours

Cook Time 3 hours

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 3

Ingredients

1 beef eye round, 3 1/2 to 4 lbs
4 teaspoons kosher salt
2 teaspoons fresh ground black pepper

Steps:

First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.

Nutrition Facts : Calories 1.9, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1550.5, CarbohydrateContent 0.5, FiberContent 0.2, SugarContent 0, ProteinContent 0.1

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