Fiesta Eye Of Round Roast Recipes
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
HIGH TEMPERATURE EYE-OF-ROUND ROAST
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories 100+ Everyday Cooking Recipes
Time 3h5m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, Cholesterol 71.4 mg, Fat 12.6 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 58.5 mg
ROAST EYE OF ROUND
Provided by Marian Burros
Categories dinner, roasts, main course
Time 50m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- In a hot skillet, sear the meat in the oil on all sides.
- Place meat on a rack in a roasting pan, and season with pepper. Roast about 40 minutes for medium rare, and allow meat to rest 20 minutes before slicing very thinly. Mix with barbecue sauce, and warm.
- Serve on rolls topped with onion slaw (see next recipe).
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 17 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
FIESTA EYE OF ROUND ROAST
This roast beef recipe is from reynoldskitchens.com It is baked in an oven cooking bag, which makes quick and easy work of getting dinner on the table, and cleanup is a breeze. These cooking bags and the crockpot are my favorite methods for cooking roast beef.
Provided by Happy Hippie
Categories Roast Beef
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Shake flour in oven cooking bag; place in 13x9x2-inch baking pan.
- Add salsa and garlic. Squeeze cooking bag to blend in flour.
- Place roast in oven bag; turn oven bag to coat roast with salsa.
- Arrange potatoes, carrots, onion and pepper in cooking bag around roast.
- Close cooking bag with nylon tie; cut six 1/2-inch slits in top.
- Bake 2 to 2 1/2 hours until roast is tender and meat thermometer reads 145°F
- Let stand in oven bag 5 minutes before slicing.
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FOOLPROOF EYE OF ROUND ROAST - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
5/5 (1)
- Poke holes all in the roast with a fork or meat tenderizer like I use. Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.
- When ready to cook, drain the marinade off with a colander. Using a sharp paring knife, cut deep slits all over the roast. Stuff those slits with garlic cloves. Sprinkle the roast with steak seasoning.
- Heat the butter in a pan over medium-high heat. Sear the roast on all sides. Transfer the roast to a rack in your roaster. Sprinkle with additional steak seasoning if desired.
- Place your meat thermometer in the thickest part of your roast. Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees. Remove the roast, and let it rest for 15-20 minutes before slicing.
BEEF EYE OF THE ROUND ROAST RECIPE - MEATHACKER
From alderspring.com
4/5 (1)Total Time 55 mins
- Mix together the salt and pepper and set aside. Rub the 3 T olive oil over the roast, then rub on the salt and pepper. Preheat the oven to 400 degrees F.
- CRUST OPTION 1: Place the eye of round roast on a grill heated to very high heat. Grill the roast for about 5-7 minutes per side, until lightly browned on the outside (don’t worry, it’ll brown more in the oven). Be careful not to grill too long, however, or it will cook too much on the part of the roast near to the surface.
- Remove from heat and place in an oiled cast iron pan or baking sheet in the preheated oven. Optional: add chopped potatoes, Brussel sprouts, and onions to pan for a full meal. Cook for about 10 minutes per pound (a 6 pound roast would cook for around an hour) or until a thermometer inserted in the center reads about 127 for rare, 130-135 for medium rare, and 140 for well done. Remove from the oven and rest, covered, for 15 minutes before serving.
- CRUST OPTION 2: Heat a frying pan to high heat and oil well with olive oil. Place roast in frying pan and fry for about 5 minutes per side until brown. Optional: after browning, add chopped potatoes, Brussel sprouts, and onions to pan for a full meal. Move the frying pan to the oven and cook for about 10 minutes per pound or until a thermometer inserted in the center reads about 127 for rare, 130-135 for medium rare, and 140 for well done. Remove from the oven and rest, covered, for 15 minutes before serving.
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5/5 (1)Total Time 7 hrs 40 minsCategory EntreeCalories 299 per serving
- Cut cross hatch marks across the fat cap of the beef. If your roast does not have a fat cap, omit this step.
- In a mortar with a pestle, place salt, pepper and garlic and mash to a paste. This can also be done on a cutting board pressing the edge of a knife blade across the garlic. The salt helps to mash it.
- Mix in the thyme, mustard and one tablespoon of the oil and again, mash to a paste then smear all of the roast.
- Place the roast in a gallon zip lock bag, press out the air and seal. Refrigerate for at least six hours or up to 24 hours.
HOW TO MAKE TENDER EYE OF ROUND ROAST BEEF - SWEET TEA
From sweetteaandthyme.com
4.5/5 (160)Total Time 18 hrsCategory DinnerCalories 88 per serving
- Fill a large container with water that will properly fit your sous vide immersion machine and the roast without overcrowding. Set the temperature to your desired doneness (medium-rare is 131 degrees F to 134 degrees F) and let the water heat up before adding the roast.
- Generously season all sides of your roast with salt, pepper, garlic, and onion powder. Vacuum seal your eye of round roast using the vacuum sealer and a vacuum seal bag and add it to the preheated water. Cook for 18-24 hours, adding water if needed.
- After the sous-vide cooking is finished, remove from the sealed bag and pat dry with a paper towel. Make sure it's extremely dry because water will ruin your sear.
- Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil.
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