HOW TO TENDERIZE EYE OF ROUND ROAST RECIPES
TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM
Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.
Total Time 3
Prep Time 27 hours
Cook Time 3 hours
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
- Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
- Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
- Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
- Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
- Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.
Nutrition Facts : Calories 1.9, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1550.5, CarbohydrateContent 0.5, FiberContent 0.2, SugarContent 0, ProteinContent 0.1
TENDER EYE OF ROUND ROAST - JUST A PINCH RECIPES
This cut of Beef is not known for its tenderness, but it can be cooked in such a way as to make it succulent, juicy AND tender. The secret is in HOW it is cooked !! Follow me through a few simple steps to enjoy a roast of unbelievable goodness. To be any easier, the roast would have to jump into the oven by itself.
Provided by Skip Davis @Grandpaskip
Categories Beef
Prep Time 10 minutes
Cook Time 3 hours
Yield 4
Number Of Ingredients 5
Steps:
- Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
- Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
- Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
- Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
- Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
- After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Do NOT open the door during this time.
- When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. ENJOY.
- NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. It works like magic !! Believe me.
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