TENDER EYE OF ROUND ROAST
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
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
GARLIC HERB BEEF ROAST
This Garlic Herb Beef Eye of Round Roast is incredibly flavorful and juicy. With a few simple ingredients you will have a tender roast that is sure to impress.
Provided by Christina Hitchcock
Categories Main Dish
Time 1h45m
Number Of Ingredients 5
Steps:
- Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
- Preheat oven to 500 degrees F.
- Pat roast dry with paper towels to remove excess moisture.
- Season all sides of roast with Kosher salt and ground black pepper.
- Coat the entire roast with 4 tablespoons of herb butter.
- Place roast, fat side up, on a rack in a roasting pan.
- Roast for 15 minutes.
- Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
- Place your roast on a rack in a roasting pan with the fat cap side facing up.
- Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
- Slice roast against the grain into 1/4 inch thick slices.
- Serve with beef gravy.
Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 161 mg, Sodium 194 mg, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
ROASTED RED PEPPERS WITH GARLIC
Categories Garlic Pepper Appetizer Side Roast Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
- Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Transfer pepper mixture to platter. Sprinkle with parsley and serve.
ROASTED PEPPERS WITH GARLIC AND HERBS
This side pairs well with London broil, lamb burgers, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g
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