EYE OF ROUND TEMPERATURE RECIPES

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TENDER EYE OF ROUND ROAST | ALLRECIPES



Tender Eye of Round Roast | Allrecipes image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips    Reynolds®

Total Time 2 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, CarbohydrateContent 2.2 g, CholesterolContent 198.9 mg, FatContent 25.6 g, FiberContent 0.3 g, ProteinContent 99.7 g, SaturatedFatContent 10 g, SodiumContent 1230.8 mg, SugarContent 0.2 g

500°F EYE-OF-ROUND ROAST RECIPE - FOOD.COM



500°f Eye-Of-Round Roast Recipe - Food.com image

My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce.

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 2

1 (2 -3 lb) eye of round roast
Tony Chachere's Seasoning

Steps:

  • Preheat oven to 500°F.
  • Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
  • Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
  • Roast at 475°F for 7 MINUTES PER POUND.
  • Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
  • Remove roast and slice thinly.

Nutrition Facts : Calories 376.5, FatContent 18.7, SaturatedFatContent 7.4, CholesterolContent 154.2, SodiumContent 131.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 48.7

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