EYE ROUND BEEF ROAST RECIPES
BEEF OF EYE-ROUND ROAST RECIPE - FOOD.COM
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
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 ROAST | ALLRECIPES
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
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
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Despite its tempting price tag, you’ve probably walked right on by that eye of round roast in the supermarket meat case more times than you can count… but no more; now, you know exactly what to do with it. This easy Instant Pot recipe transforms what’s typically considered a less-desirable cut of meat into succulent, perfectly rare roast beef with a richly savory jus. You can serve it simply over a bed or fluffy rice, or layer the tender beef onto warm rolls and serve with the luscious jus for dipping. Salting the beef and allowing it to sit, uncovered, in the refrigerator (for at least one hour, but longer if you can) is key to achieving supreme flavor. This step allows the meat to to release surface-level moisture, which makes for optimal exterior browning, and gives the salt time to really make its way into the meat. Additionally, allowing your cooked roast to rest thoroughly is essential to ensuring peak tenderness. That being the case, this is a great make-ahead recipe, especially for easy—and inexpensive—entertaining. Prep you Instant Pot eye of round the day before, refrigerate overnight (this will help lock in those savory juices and make thinly slicing so much easier), slice it up, and then put it out with your warmed jus and all your favorite fixings for a build-your-own roast beef sandwich bar.
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