Recipes Using Eye Round Beef
BEEF OF EYE-ROUND ROAST
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
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
A PERFECT EYE OF ROUND ROAST BEEF
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
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
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
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