Beef Of Eye Round Roast Recipes

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A PERFECT EYE OF ROUND ROAST BEEF



A Perfect Eye of Round Roast Beef image

Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.

Provided by JackieOhNo

Categories     < 4 Hours

Time 2h35m

Yield 1 beef roast

Number Of Ingredients 5

1 beef eye round
salt, to taste
pepper, to taste
paprika, to taste (optional)
vegetable oil

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.).

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 4

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, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

BEEF OF EYE-ROUND ROAST



Beef of Eye-Round Roast image

This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!

Provided by Alan Leonetti

Categories     Roast Beef

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 17

3 -5 lbs beef eye round
1 1/2 cups water
1/2 cup red wine
3 bay leaves
4 tablespoons au jus mix
4 tablespoons au jus mix (for sauce)
3 tablespoons Dijon mustard
1 tablespoon minced garlic (from jar)
2 teaspoons minced onions or 2 teaspoons onion powder
2 teaspoons dried basil
1 tablespoon dried rosemary (crushed)
2 teaspoons dried tarragon
1 tablespoon salt
2 tablespoons salt (for searing)
2 teaspoons ground black pepper
2 tablespoons black pepper (for searing)
100% extra virgin olive oil (for searing)

Steps:

  • Thoroughly rinse the roast and pat dry with paper towel.
  • Salt and pepper the roast on all sides for searing.
  • Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
  • Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  • If you do not get 1/2 cup of fat rendered, that is okay.
  • Set a wire rack in another roasting pan, and then set the roast onto the rack.
  • Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
  • Brush roast with Dijon mustard.
  • Smear 1 tablespoon of minced garlic from jar onto top of roast.
  • Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
  • Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
  • If you desire it to be medium-rare, remove from oven when it is rare.
  • If you desire it to be medium, remove from oven when it is medium-rare.
  • After removing from oven, tent with aluminum foil.
  • Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
  • Set the roast onto a cutting board and carve.
  • Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.

Nutrition Facts : Calories 532.4, Fat 12.8, SaturatedFat 4, Cholesterol 201.4, Sodium 7656.4, Carbohydrate 14.9, Fiber 2.2, Sugar 0.4, Protein 80

HOW TO COOK EYE OF ROUND ROAST BEEF



How to Cook Eye of Round Roast Beef image

Eye of round, a simple boneless beef roast, is what's called a "whole muscle" cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington....and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.

Provided by Alli

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

1 Tbs. Olive oil (may substitute vegetable or canola oil )
1 tsp. Kosher salt
1 tsp. Granulated garlic
Freshly ground black pepper (to taste )
1 Eye of round roast, 3 lbs.
pan drippings from cooking the roast
2 Tbs. red wine, such as cabernet or merlot
1 cup beef broth
2 Tbs. unsalted butter (softened )
2 Tbs. all purpose flour

Steps:

  • Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
  • 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and also removes the chill from the meat so it can cook much move evenly.
  • Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast iron skillet or roasting pan, then into the oven on the center rack. Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
  • Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important.
  • When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, placing it onto a large cutting board. Cover the roast well with foil; let the roast rest for 20-30 minutes.
  • While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of fond that are stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
  • In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
  • Using a sharp carving knife, cut the roast into slices, across the grain. Place the slices onto plates; drizzle with the pan sauce, as desired.

Nutrition Facts : Calories 254 kcal, Carbohydrate 2 g, Protein 33 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 102 mg, Sodium 459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HIGH TEMPERATURE EYE-OF-ROUND ROAST



High Temperature Eye-of-Round Roast image

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     100+ Everyday Cooking Recipes

Time 3h5m

Yield 6

Number Of Ingredients 2

1 (3 pound) beef eye of round roast
salt and pepper to taste

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, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg

MICHAEL SYMON'S EYE OF ROUND ROAST RECIPE - (3.8/5)



Michael Symon's Eye of Round Roast Recipe - (3.8/5) image

Provided by francesn

Number Of Ingredients 5

1 4 pound Eye Round Roast (or Rump Roast or Prime Rib)
Salt and Pepper
Olive Oil
4 Garlic cloves (unpeeled; smashed)
4 sprigs Rosemary

Steps:

  • Liberally season the eye round roast with salt and pepper and refrigerate overnight. An hour before cooking, remove the roast form the refrigerator to allow to come to room temperature. Meanwhile, preheat the oven to 400 degrees F. Rub the roast with olive oil and drizzle olive oil in the bottom of the roasting pan. Add the garlic and rosemary to the pan and place the roast on top. Cook for 30 minutes and then baste the roast with any pan drippings. Reduce the heat to 350 degrees F and cook until the meat is medium-rare (an internal temperature of 125-130 degrees F), about 1 hour and 15 minutes. Keep basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting. Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the roast to the desired thickness and serve.

PERFECT EYE-OF-ROUND ROAST



Perfect Eye-of-Round Roast image

Yield serves 6-8

Number Of Ingredients 9

1 beef eye-of-round roast, 2 1/2-3 pounds
1 tablespoon vegetable oil
1 teaspoon The Lady's Seasoned Salt
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground ginger

Steps:

  • Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

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