HOW TO BAKE EYE OF ROUND ROAST RECIPES

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HIGH TEMP EYE OF ROUND ROAST - BIGOVEN.COM



High Temp Eye Of Round Roast - BigOven.com image

"Easy way to make perfect Eye of Round"

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 2

3 pounds Eye of round roast
Salt & pepper to taste

Steps:

  • "1. Preheat oven to 500 degrees F. Season roast with salt and pepper and place in a raosting pan or baking dish. Do not cover or add water 2. Place roast in preheated oven. Reduce the Temp to 475 degrees F. Roast for 21 minutes (7 min per pound) then turn off oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the oven at all during this time! 3. Remove the roast from the oven. The internal temp should be at least 145 degrees F. Let set for 20 min. Carve into thin slices to serve"

Nutrition Facts : Calories 565 calories, FatContent 28.032008466 g, CarbohydrateContent 0 g, CholesterolContent 139.479653775 mg, FiberContent 0 g, ProteinContent 73.10775023475 g, SaturatedFatContent 11.039304304875 g, ServingSize 1 1 Serving (340g), SodiumContent 236.07068095 mg, SugarContent 0 g, TransFatContent 3.806773965225 g

EYE OF ROUND ROAST WITH JUS RECIPE | BON APPéTIT



Eye of Round Roast with Jus Recipe | Bon Appétit image

You don't have to break the bank to make this gorgeous hunk of roast beef with an umami-packed jus.

Provided by Amiel Stanek

Yield 6–8 servings

Number Of Ingredients 16

2 tsp. black peppercorns
2 tsp. fennel seeds
1 2½–3-lb. eye of round roast, trimmed
Kosher salt
2 Tbsp. vegetable oil, divided
1 lb. chuck stew meat, cut into 1" cubes
1 medium red onion, sliced
6 oz. crimini or button mushrooms, sliced
3 garlic cloves, smashed
2 Tbsp. double-concentrated tomato paste
1 Tbsp. plus 1½ tsp. Worcestershire sauce
1 Tbsp. soy sauce
1 tsp. (or more) sherry vinegar or red wine vinegar
Flaky sea salt
Freshly ground black pepper
A spice mill or mortar and pestle

Steps:

  • Coarsely grind peppercorns and fennel seeds in a spice mill or with a mortar and pestle. Using generous three-finger pinches, season roast on all sides with kosher salt—seriously, don’t hold back, you should see salt on nearly every surface. Rub peppercorn mixture all over roast, then place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours and up to 2 days.
  • Let roast sit at room temperature 30 minutes before baking.
  • Preheat oven to 250°. Bake roast (still on rack set inside baking sheet) until an instant-read thermometer inserted into the thickest part registers 110°, 1½–2 hours.
  • Meanwhile, heat 1 Tbsp. oil in a medium saucepan over medium. Working in 2 batches, cook stew meat, turning occasionally, until well browned on all sides, 6–8 minutes per batch. Transfer to a plate.
  • Place onion in same saucepan, season with kosher salt, and cook, stirring occasionally, until onion is translucent and starting to brown, 6–8 minutes. Add mushrooms, increase heat to medium-high and continue to cook, stirring occasionally, until mushrooms are softened and most liquid has cooked off, about 5 minutes. Add garlic, tomato paste, Worcestershire sauce, and soy sauce and cook, stirring often, until mixture browns and begins to stick to bottom of pan, 2–3 minutes.
  • Return stew meat to pan and add 6 cups water. Increase heat to high and bring to a boil. Reduce heat to medium-low (you want a good bubble going) and simmer, uncovered, until jus is reduced by two thirds, about 1½ hours.
  • Using a fine-mesh sieve, strain jus into a small bowl, pressing on solids to expel as much liquid as possible, then return jus to pot (you should have 1½–2 cups). You can save the meaty, oniony solids if you’d like; it makes a great hash. Add vinegar to jus; taste and season with more kosher salt and vinegar if needed. (Be generous: The jus should taste rich and highly seasoned.) Cover jus and let sit until ready to serve roast.
  • Remove roast from oven. Heat remaining 1 Tbsp. oil in a large heavy skillet, preferably cast-iron, over high until just beginning to smoke. Cook roast, turning occasionally using tongs, until deeply-browned all over, about 5 minutes total. Transfer roast to a cutting board and let rest 10 minutes (the final internal temperature should be around 120° for medium-rare).
  • Meanwhile, reheat jus over medium-low. Thinly slice roast straight across against the grain and transfer slices to a platter. Sprinkle with sea salt and ground pepper. Pour about a third of jus over roast. Serve remaining jus on the side. Do ahead: Jus can be made 2 days ahead. Reheat over medium-low before serving.

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