Apricot Marinated Eye Of Round Roast Recipes

APRICOT MARINATED EYE OF ROUND ROAST

Steps:

• In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
• Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
• Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

TENDER EYE OF ROUND ROAST

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.

A PERFECT EYE OF ROUND ROAST BEEF

Steps:

• Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
• Place meat in roasting pan in preheated oven.
• Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

ORIENTAL EYE OF ROUND ROAST

Steps:

• Butterfly the roast.
• To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
• In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
• Remove from heat and cool slightly.
• Stir in soy sauce, vinegar, sherry and onions.
• Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
• Put in frig, turning occasionally, 6 to 8 hours or overnight.
• Preheat broiler; place roast on broiler pan, reserving marinade.
• Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
• Slice thin and drizzle with reserved marinade.