INSIDE ROUND ROAST RECIPE 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     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

TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM



Tender Eye of Round Beef Roast ATK Recipe - Food.com image

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

1 beef eye round, 3 1/2 to 4 lbs
4 teaspoons kosher salt
2 teaspoons fresh ground black pepper

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

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