Best 2 2 Pound Roast In Oven Recipes

**Roast Beef: A Culinary Journey Through Flavor and Tradition**

Indulge in a culinary masterpiece with our comprehensive guide to roasting a succulent 2-pound beef roast in the oven. This versatile dish, perfect for special occasions or cozy family dinners, offers a symphony of flavors and textures that will tantalize your taste buds. From classic prime rib roast with its majestic marbling to a mouthwatering garlic and herb-infused tenderloin, our curated collection of recipes caters to every palate. Dive into the world of roast beef and embark on a flavor adventure that will leave you craving for more.

Let's cook with our recipes!

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

Ingredients

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

CHUCK ROAST FOR TWO

Chuck Roast for Two image

This is a tasty roast for 2 or even 1. It is just me at home so I cut my roast in half. Will feast on this roast with some heavenly mashed potatoes covered in gravy and a nice veggie to go with it. With the leftovers...well I will saute up some mushrooms to add to the gravy, cube the left over roast to add along with it....and then serve over noodles or rice. I will have another meal for another day without much preparation for it.

Provided by Sandylee

Categories Roast Beef

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 (1 1/2 lb) chuck roast, abt 1 1/2 lbs (I cut a 3lb roast in half, froze the other half for another time)
1 tablespoon oil
1 onion, cut in large dice
1 teaspoon beef base
1 cup hot water
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon herbes de provence
1 teaspoon Gravy Master
1 tablespoon flour
1 tablespoon water

Steps:

In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
Sprinkle beef with the mixed seasoning on all sides.
Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
Add the onion to the pot and saute until light golden color.
Dissolve the beef base in hot water.
Pour the resulting broth around the roast in the pot.
Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
Remove meat from pan and keep warm by covering with foil.
Mix the flour and water together to create a slurry.
Add the gravy master to simmering broth.
Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
Simmer for a couple of minutes to cook the flour.
Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.

Nutrition Facts : Calories 574.9, Fat 27.6, SaturatedFat 10.2, Cholesterol 224.5, Sodium 1170.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.4, Protein 73

Tips:

For best results, use a meat thermometer to ensure the roast is cooked to your desired doneness.
To achieve a crispy crust, pat the roast dry before seasoning and roasting.
Season the roast generously with salt and pepper, and consider adding other herbs and spices for extra flavor.
Place the roast in a roasting pan with a rack to allow air to circulate and promote even cooking.
Roast the meat at a high temperature for an initial period to sear the outside, then reduce the heat to finish cooking the interior.
Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
Serve the roast with your favorite sides and enjoy!

Conclusion:

Roasting a 2-pound roast in the oven is a simple and straightforward cooking method that yields tender, flavorful results. With just a few basic ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you're a seasoned pro or a novice cook, be sure to give this recipe a try. You won't be disappointed!