Eye Round Roast Recipes

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

Ingredients

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

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

Ingredients

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

Ingredients

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

Ingredients

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

EYE OF ROUND ROAST

Eye of Round Roast image

Make and share this Eye of Round Roast recipe from Food.com.

Provided by lisa724

Categories Roast Beef

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs eye of round roast (trimmed of all fat)
pepper
1 cup dry white wine
1 (1 1/4 ounce) package dry onion soup mix
1 teaspoon olive oil

Steps:

Pepper roast and brown on all sides in 1 t olive oil.
Remove roast and place in aluminum foil in roasting dish.
Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
Pour mixture over roast.
Seal roast completely in aluminum foil.
Bake at 350 degrees for 2.5-3 hours.
Remove, open packet and let rest for 15 minutes.
Slice and serve with gravy.

Nutrition Facts : Calories 270.1, Fat 16.7, SaturatedFat 6.5, Cholesterol 69.3, Sodium 293.7, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 22.6

PERFECT EYE-OF-ROUND ROAST

Perfect Eye-of-Round Roast image

Yield serves 6-8

Number Of Ingredients 9

Ingredients

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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