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.).
BAKED EYE OF ROUND ROAST
This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.
Provided by Madeline Tague
Categories Main Course Main Dish
Time 2h30m
Number Of Ingredients 9
Steps:
- Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
- Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
- Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
- Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
- Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
- Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F - the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
- Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 304 kcal, Carbohydrate 3 g, Protein 44 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 2580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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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