Best 4 A Perfect Eye Of Round Roast Beef Recipes
**Eye of Round Roast Beef: A Succulent and Versatile Delight**
Eye of round roast beef is a lean and flavorful cut of meat that is perfect for a variety of cooking methods. Whether you prefer to roast it in the oven, slow-cook it in a crock pot, or grill it over an open flame, this versatile cut is sure to please. This article provides three delectable recipes for eye of round roast beef, each with its own unique flavor profile and cooking technique. From a classic herb-roasted beef to a tangy and tender slow-cooked pot roast, to a smoky and savory grilled steak, these recipes offer something for every palate and occasion. Get ready to tantalize your taste buds with this collection of mouthwatering eye of round roast beef dishes.
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
PERFECT EYE-OF-ROUND ROAST
Yield serves 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.
ALL AMERICAN ROAST BEEF
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
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
JUICY, TENDER & PERFECT BEEF EYE ROUND ROAST
If you are looking for a recipe for the perfect "med-rare" roast, look no further! I have made this recipe several times, and it was the BEST beef roast I ever had! It really WAS perfect! :)
Provided by Robin Grover
Categories Roasts
Number Of Ingredients 2
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.
Tips:
- For the best results, choose a high-quality eye of round roast that is well-marbled.
- Trim any excess fat from the roast before cooking.
- Season the roast generously with salt, pepper, and other desired seasonings.
- Sear the roast in a hot skillet over medium-high heat to brown all sides.
- Transfer the roast to a slow cooker and add beef broth, vegetables, and herbs.
- Cook the roast on low for 8-10 hours, or until it is fall-apart tender.
- Let the roast rest for 10-15 minutes before slicing and serving.
Conclusion:
Eye of round roast is a lean and flavorful cut of beef that is perfect for slow cooking. By following these tips, you can create a delicious and tender roast that the whole family will enjoy. Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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