Juicy Tender Perfect Beef Eye Round Roast Recipes

TENDER, JUICY, ROAST BEEF EVER

Steps:

• Salt and pepper roast all over.
• Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
• Add a little water in pan to loosen up juices.
• Turn down oven to 325 and cook for 1 hour and 10 minute.
• Take out and cover with aluminun foil for 30 minute.
• You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
• ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.

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.).

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.

HIGH TEMPERATURE EYE-OF-ROUND ROAST

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.

HERB AND GARLIC STUFFED EYE OF ROUND ROAST RECIPE

Steps:

• Remove your roast from all its packaging and let it sit out for an hour until it's about room temperature.
• Place a roasting rack (I use oven safe metal cooling racks for smaller roasts) into a cookie sheet that has at least a 1/2 inch high rim. Place the roast on top of the baking sheet, fat cap side UP.
• Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
• Using a sharp little knife, cut small slits into the top fat cap of the roast in an even placement through the top. Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.
• Take the remaining butter and cover the roast completely.
• Preheat your oven to 450°F.
• Now we want to sear the roast. Place it in the 450 degree oven for 10 minutes.
• After 10 minutes, turn down the oven to 325 degree and cook some more.
• In the post above are some guidelines for cooking beef roasts. You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
• Once the roast is out, tent it with foil, and let it sit for 10-15 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
• Remove all of the drippings and place in a saucepan Make sure to scrape the good browned bits off the bottom of the cookie sheet! Add half of the broth, then bring to a boil and boil for 2 minutes.
• Add the remaining beef broth. If needed, add some more broth or bouillon powder to taste.
• Whisk the cornstarch and water together, then whisk into the pot.
• Cook until thickened.
• Slice the eye of round into thin slices and serve.

HOW TO COOK EYE OF ROUND ROAST BEEF

Steps:

• Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
• 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and also removes the chill from the meat so it can cook much move evenly.
• Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast iron skillet or roasting pan, then into the oven on the center rack. Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
• Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important.
• When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, placing it onto a large cutting board. Cover the roast well with foil; let the roast rest for 20-30 minutes.
• While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of fond that are stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
• In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
• Using a sharp carving knife, cut the roast into slices, across the grain. Place the slices onto plates; drizzle with the pan sauce, as desired.

TENDER EYE OF ROUND ROAST BEEF WITH GRAVY

Steps:

• Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
• Meanwhile, preheat your oven to 500 degrees F.
• Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
• Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
• Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
• Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
• Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
• Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.

EYE OF ROUND ROAST RECIPE

Steps:

• 1. Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
• 2. Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
• 3. Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
• 4. Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
• 5. Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
• 6. After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Do NOT open the door during this time.
• 7. When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. ENJOY.
• 8. NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. It works like magic !! Believe me.

HOW TO COOK A BOTTOM ROUND ROAST

Steps:

• Use a paper towel to dry the roast.
• Combine butter, garlic, and spices and spread over the roast.
• Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.

GARLIC HERB BEEF ROAST

Steps:

• Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
• Preheat oven to 500 degrees F.
• Pat roast dry with paper towels to remove excess moisture.
• Season all sides of roast with Kosher salt and ground black pepper.
• Coat the entire roast with 4 tablespoons of herb butter.
• Place roast, fat side up, on a rack in a roasting pan.
• Roast for 15 minutes.
• Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
• Place your roast on a rack in a roasting pan with the fat cap side facing up.
• Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
• Slice roast against the grain into 1/4 inch thick slices.
• Serve with beef gravy.

JUICY, TENDER & PERFECT BEEF EYE ROUND ROAST

Steps:

• 1. MAKE SURE TO USE EYE OF ROUND FOR THIS RECIPE AND DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!!!
• 2. 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.
• 3. 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!
• 4. 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.