HOW TO COOK EYE OF THE ROUND ROAST IN OVEN RECIPES
HIGH TEMPERATURE EYE-OF-ROUND ROAST RECIPE | ALLRECIPES
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories Everyday Cooking
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours 0 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, CholesterolContent 71.4 mg, FatContent 12.6 g, ProteinContent 26.6 g, SaturatedFatContent 4.9 g, SodiumContent 58.5 mg
EYE OF ROUND ROAST RECIPE - LOW-CHOLESTEROL.FOOD.COM
This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
- Stir together remaining ingredients and pour over the top of the roast, covering all.
- Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
- Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
- After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
- Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
- To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.
Nutrition Facts : Calories 449.8, FatContent 22.2, SaturatedFatContent 8.2, CholesterolContent 154.4, SodiumContent 746.1, CarbohydrateContent 9.1, FiberContent 0.5, SugarContent 1.8, ProteinContent 50.4
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