Marinated Eye Of Round Roast Recipes

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.

EYE ROUND ROAST

Steps:

• Whisk together the olive oil, soy sauce, brown sugar, lemon juice, Worcestershire sauce, garlic, and black pepper in a mixing bowl.
• Add the roast to a large ziplock bag and pour the marinade over the roast. Toss to make sure all sides are well covered. Refrigerate for 24 hours.
• Preheat your oven to 450 degrees. Prepare a roasting pan with a wire rack.
• Place the roast on the wire rack, discarding the rest of the marinade. Roast for 15 minutes at 450 degrees. Reduce the temperature of the oven to 350 degrees and continue roasting until the meat registers 125 degrees, about 1 hour.
• Remove from the oven and let stand for 10 minutes before slicing. Cut in very thin slices to serve.

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.).

PERFECT EYE-OF-ROUND ROAST

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.

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.

ROAST EYE OF ROUND WITH MARSALA WINE MARINADE 3 WAYS

Steps:

• PREPARE MARINADE:.
• Whisk marinade ingredients together.
• PREPARE ROAST:.
• Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally).
• STANDARD METHOD - OVEN AT 350-DEGREES:.
• Preheat oven to 350 degrees Fahrenheit.
• Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
• Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.
• Remove from oven and let rest 5 minutes before slicing.
• ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.
• Preheat oven to 375 degrees Fahrenheit.
• Place roast in oven, uncovered. Roast 1 hour.
• Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.
• (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).
• ALTERNATIVE ROTISSERIE METHOD:.
• Place marinated roast in the rack or on the skewer, and cook 1 hour (or 1/2 hour for half eye of round roast). Turn heat off and allow to rotate without heat for 2 1/2 to 3 hours. Roast should come out medium.