Barbecued Eye Of Round With A Pepper Crust Recipes

PEPPER AND GARLIC EYE OF ROUND ROAST RECIPE

Steps:

• Gather the ingredients.
• Line a roasting or baking pan with foil. Put the roast in the lined baking pan, fattiest side up.
• Combine the salt, cracked black pepper, Cajun-style seasoning, garlic, and olive oil in a small bowl and blend thoroughly.
• Rub the roast all over with the mixture.
• Let the roast stand at room temperature for 20 to 30 minutes or refrigerate for 1 to 3 hours. If refrigerating, take it out about 20 to 30 minutes before roasting to bring it up to room temperature.
• Heat the oven to 500 F (260 C).
• Roast for 6 minutes per pound.
• Turn the oven off and leave the roast for 2 hours, resisting the urge to open the oven door and let the heat escape.
• After 2 hours, use a meat thermometer to check the internal temperature, which should be approximately 130 F.
• Remove the roast from the oven and let it rest for at least 20 minutes.
• Slice the roast thinly against the grain to serve.
• Serve with your favorite sides and enjoy.

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.