EYE OF ROUND ROAST WITH VEGETABLES RECIPES
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES RECIPE ...
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dishes Roast Recipes
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours 0 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts : Calories 414.7 calories, CarbohydrateContent 31.9 g, CholesterolContent 87.7 mg, FatContent 7.1 g, FiberContent 4.1 g, ProteinContent 50.4 g, SaturatedFatContent 2.5 g, SodiumContent 599.1 mg, SugarContent 4.2 g
CHEF ANNE CORT'S EYE OF ROUND ROAST WITH ROASTED ROOT ...
Provided by Hy-Vee Seasons Magazine
Yield 14 about 4 oz roast each
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Lay carrots, brussels sprouts, beets and onions in a roasting pan and drizzle with olive oil. Season with salt and pepper. Roast for 25 minutes or until tender. Remove from pan, cover with foil and set aside.
- 3. While vegetables are roasting, generously season roast with salt and pepper and rub with olive oil. Brown all sides in a large skillet over medium-high heat. Mix mustard and horseradish together to form a paste and brush on all sides of seared roast. Place in roasting pan and cook 40 minutes or until internal temperature reaches 125 degrees for rare. To cook roast until medium rare, cook an additional 10 minutes or until internal temperature reaches 135 degrees. Remove from roasting pan; cover and let rest 15 minutes before carving.
- 4. While roast is resting, add red wine to roasting pan and bring to a boil over medium-high heat. Boil, stirring frequently making sure to scrape the bits on the bottom of the pan, until wine is reduced by half, about 2 minutes. Stir in beef stock and continue to boil until it is reduced by half, about 7 minutes. Season to taste with salt and pepper.
- 5. Arrange roast and vegetables on a serving platter and drizzle with sauce.
Nutrition Facts : Calories 240, FatContent 4g, SaturatedFatContent 2g, TransFatContent 0g, CholesterolContent 70mg, SodiumContent 230mg, CarbohydrateContent 9g, FiberContent 2g, SugarContent 4g, ProteinContent 37g
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This flavorful Burgundy Eye-of-Round recipe first appeared in Southern Living magazine in the November, 1990, issue. Sent to us by Mary F. Clark of Burkburnett, Texas, the recipe was part of a festive holiday entertaining menu. The roast, along with biscuits, was served with marinated vegetables, a congealed horseradish spread and wine. This easy recipe, still popular and appealing today, is perfect for tailgate events, outdoor dinners, or brunch menus. Use your favorite biscuit—either homemade dinner rolls, buttermilk biscuits, or your favorite frozen brand, such as Mary B's or Sister Shubert's. For easy make-ahead preparations, cook the roast a day or so in advance, let it cool completely, then slice it. Store in the refrigerator until you need it. An eye-of-round cut of beef is a popular choice, whether you are serving it as a main dish or slicing it for an appetizer, as in this recipe. When you prepare the oven cooking bag, be sure and shake the tablespoon of flour inside the bag, coating it thoroughly. The flour remains in the bag during cooking to blend the fat and juices and to protect against bursting. More than one tablespoon of flour may be added to the bag for recipes with thickened sauces or gravy.
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This flavorful Burgundy Eye-of-Round recipe first appeared in Southern Living magazine in the November, 1990, issue. Sent to us by Mary F. Clark of Burkburnett, Texas, the recipe was part of a festive holiday entertaining menu. The roast, along with biscuits, was served with marinated vegetables, a congealed horseradish spread and wine. This easy recipe, still popular and appealing today, is perfect for tailgate events, outdoor dinners, or brunch menus. Use your favorite biscuit—either homemade dinner rolls, buttermilk biscuits, or your favorite frozen brand, such as Mary B's or Sister Shubert's. For easy make-ahead preparations, cook the roast a day or so in advance, let it cool completely, then slice it. Store in the refrigerator until you need it. An eye-of-round cut of beef is a popular choice, whether you are serving it as a main dish or slicing it for an appetizer, as in this recipe. When you prepare the oven cooking bag, be sure and shake the tablespoon of flour inside the bag, coating it thoroughly. The flour remains in the bag during cooking to blend the fat and juices and to protect against bursting. More than one tablespoon of flour may be added to the bag for recipes with thickened sauces or gravy.
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