Tender Juicy Roast Beef Ever Recipes

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THE BEST OVEN ROAST BEEF



The BEST Oven Roast Beef image

This Best Oven Roast Beef is tender, flavorful and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.

Provided by Echo Blickenstaff

Categories     Dinner     Main Course

Time 3h10m

Number Of Ingredients 5

3 pounds rump roast ((see notes above for meat options))
kosher salt (to taste)
2 tablespoons butter
1 (2-ounce) package dry onion soup mix
1 cup beef broth ((or beef stock))

Steps:

  • Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
  • In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
  • Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
  • Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
  • Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!

Nutrition Facts : Calories 236 kcal, Carbohydrate 1 g, Protein 34 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 215 mg, Sugar 1 g, ServingSize 1 serving

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

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

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

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

ALL AMERICAN ROAST BEEF



All American Roast Beef image

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories     Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  • Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

TENDER, JUICY, ROAST BEEF EVER



Tender, Juicy, Roast Beef Ever image

Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.

Provided by J Bowen

Categories     Roast Beef

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 3

3 1/2 lbs beef eye round
coarse salt
pepper

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.***.

JUICY ROAST BEEF



Juicy Roast Beef image

If you like seeing some "red" in your meat, this recipe is for you! Since the goal is to sear the natural juices inside the roast, you'll get very little in the pan. Gravy lovers might want a can of beef broth or packaged mix. You'll love the aroma as it cooks and how the caramelized onion flavors the juice!

Provided by TommyGato

Categories     Very Low Carbs

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 4

3 lbs sirloin tip roast or 3 lbs eye of round roast (approx.)
1 1/2 tablespoons vegetable oil
1/2 medium onion, in 1/8 inch sclices
pepper (optional)

Steps:

  • Pre-heat oven to very hot, 500 degrees F.
  • Prepare 8x8 baking pan with non-stick spray.
  • Remove excess fat from roast, pat dry with paper towel, and place in pan.
  • Rub pepper on the roast if desired.
  • Liberally rub or brush with oil.
  • Arrange onion slices to cover the bottom of the pan around the roast.
  • (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.)
  • Place in hot oven, uncovered--note that the times below are from this point.
  • After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven.
  • Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx.
  • 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F).
  • Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving
  • Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast.

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