Aunt Susans Eye 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.

AUNT EB'S AMAZING EYE OVEN ROAST

Steps:

• Preheat oven to 350 F Wash and cut all veggies Place all ingredients into Renolds Oven Bag.
• Poke holes into top of bag Cook 1-1.
• 2-5 hours depending on roast type and size.
• Add tblsp flour to make gravy.
• Serve with jasmine rice.

BROWN-EYED SUSANS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
• Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
• To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.

AUNT SUSAN'S TACO SOUP

Steps:

• Brown beef & onion in pan, drain grease.
• Mix all ingredients in crock-pot (including juice from tomatoes!).
• Cook on high for about an hour, or low for a couple of hours.
• It will produce more liquid as it cooks so it won't be dry when you eat it.
• We eat ours with Scoops corn chips & throw some shredded cheese on top. Delicious!

AUNT SUSAN'S CHICKEN POT PIE

Steps:

• In a 12x7 casserole dish, layer crust, potatoes, chicken, veggies, sauce and top with crust.
• Cut slits in crust for steam to escape.
• Bake 325-350 degrees for 45 minutes to an hour, till bubbly.

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.).

AUNT SUSAN'S EYE ROAST RECIPE

Steps:

• Place roast in pan Spread mushroom soup over roast Sprinkle dry onion soup over mushroom soup Sprinkle with A-1 steak sauce Bake covered - low and slow - 3 hours at 300 degrees. For 6 pound roast, double all ingredients.