Cathy Calloways Eye Of Round Roast Recipes

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CATHY CALLOWAY'S EYE OF ROUND ROAST



CATHY CALLOWAY'S EYE OF ROUND ROAST image

Categories     Beef     Bake     Low Fat     Quick & Easy

Yield 2-4 servings per pound

Number Of Ingredients 2

Eye of Round beef roast
McCormick's Montreal Steak Seasoning

Steps:

  • Preheat oven to 500 degrees. Take your Eye of Round Roast and hold it over the sink and sprinkle McCormicks steak seasoning all over it. Cover it with the stuff! Pour a tablespoon of water in a baking pan and put the roast in a pan. It has little fat and the water will mix with the juices to drizzle on meat. Do NOT cover with aluminum foil. I like to cook it medium rare. or so. The ends will be more done, and you can always stick a few slices in the microwave for a few seconds for those who like it more done. You cook it 5 minutes per pound for medium rare and 6 minutes per pound for medium. If you have a 3 pound roast, that's 15 minutes for medium rare or 18 minutes for medium. After the allotted time, turn the oven off. DO NOT OPEN THE OVEN! LEAVE IT IN THE OVEN FOR 2 HOURS. When you take it out, slice very thin. drizzle any juices on it. We like to serve with horse radish cream sauce with thin slices of beef on baguette bread. Good for salads or sandwiches for left overs. Enjoy! Cath

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Tasty, tender eye of round roast. Expand your culinary arsenal with this hearty, paleo-friendly meal.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 2h30m

Yield 12

Number Of Ingredients 10

4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
1 (3 pound) beef eye of round roast
aluminum foil
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed

Steps:

  • Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).
  • Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets and transfer everything to the oven. Roast in the preheated oven for 18 minutes.
  • Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) 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.
  • Remove roast and set it on a cutting board to rest. Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 0.7 g, Cholesterol 74.2 mg, Fat 19.3 g, Fiber 0.1 g, Protein 22.6 g, SaturatedFat 7.8 g, Sodium 422.7 mg

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES



Slow Cooker Eye of Round Roast With Vegetables image

I created this recipe for fall apart eye of round roast because I could not find one for this cut of meat in the slow cooker. So I decided to experiment. It turned out great and the family loved it.

Provided by BramptonMommyof2

Categories     Round Steak

Time 5h15m

Yield 10

Number Of Ingredients 15

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (3.5 pound) eye of round roast
6 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, diced
2 sweet onions, diced
1 cup beef broth
½ cup Marsala wine
1 (1.2 ounce) package dry beef gravy mix
1 tablespoon all-purpose flour

Steps:

  • Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
  • Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
  • Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
  • Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
  • Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g

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