Round Bone Roast Recipes

EASY TOP ROUND ROAST BEEF RECIPE

Steps:

• Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
• Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
• Place the seasoned roast on the rack in roasting pan. Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 to 60 minutes or until the a thermometer reads between 135 and 140. Please note that roasts that are less than 3 inches thick will take less time to roast. I highly recommend investing in an instant read thermometer so you know the exact moment to pull it out of the oven.
• Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.

FALL-OFF-THE-BONE BEEF ROAST

Steps:

• Place roast in large roaster pan.
• Combine next 6 ingredients; sprinkle over roast.
• Place onions around roast.
• Pour water in pan.
• Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
• Add more water if needed.
• Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
• Baste roast and vegetables with juices.
• Thicken with flour and water mix if desired.

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.