Best 5 Apricot Marinated Eye Of Round Roast Recipes
**Apricot Marinated Eye of Round Roast: A Succulent and Flavorful Symphony of Sweet and Savory**
Embark on a culinary adventure with our apricot marinated eye of round roast, a dish that captivates the senses with its tantalizing blend of sweet and savory flavors. This lean yet succulent cut of beef is carefully marinated in a luscious apricot glaze, infusing it with a symphony of tangy fruitiness and a hint of zesty spice.
**Apricot Marinated Eye of Round Roast:** The star of the show, this recipe takes you through the process of creating a tender and flavorful roast, perfect for a special occasion or a cozy family dinner.
**Apricot Marinade:** Discover the secrets behind the mouthwatering marinade that elevates the eye of round roast to new heights. Learn how to balance the sweetness of apricots with the savory notes of herbs and spices, creating a harmonious flavor profile that seeps deep into the meat.
**Slow Cooker Apricot Marinated Eye of Round Roast:** Experience the convenience of slow cooking with this recipe. Let your kitchen aroma with the enticing scent of apricots as the roast cooks low and slow, resulting in fall-apart tender meat that effortlessly melts in your mouth.
**Apricot Marinated Eye of Round Roast with Vegetables:** Elevate your roast to a complete meal with this recipe that incorporates a medley of colorful vegetables. Roast carrots, potatoes, and onions alongside the beef, allowing them to absorb the apricot marinade and emerge with a caramelized crust and tender interiors.
**Apricot Marinated Eye of Round Roast Sandwiches:** Transform leftovers into a delightful lunch option with these apricot marinated eye of round roast sandwiches. Thinly sliced roast beef is piled high on soft bread, complemented by a creamy horseradish sauce and a crisp coleslaw.
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
Steps:
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 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
APRICOT POT ROAST
A sweet and tangy apricot sauce tastes luscious with tender beef and vegetables. Ruth Hyde from Madrid, New York shares this easy pot roast recipe, conveniently sized for two.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle beef with salt and pepper. In a Dutch oven, brown beef in oil on all sides. Add the carrots, sweet potato, celery, onion and rosemary. Pour apricot nectar and 1 cup water over beef; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender. , Remove meat and vegetables; keep warm. In a small bowl, combine cornstarch and remaining water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 479 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 412mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 36g protein. Diabetic Exchanges
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
MARINATED EYE OF ROUND ROAST
Prep time is marinating time. The meat takes on a yummy flavor, especially when you pierce it with a knife so the marinade absorbs into the meat.
Provided by Lynette !
Categories Roasts
Time 9h
Number Of Ingredients 7
Steps:
- 1. Pierce the roast in several places with a sharp knife. Sprinkle the salt and pepper seasoning over the entire surface of the roast. Place the roast in a large shallow dish; set aside.
- 2. Combine the soy sauce and remaining ingredients in a bowl. Stir well. Pour over the roast. Cover and marinate in the refrigerator for 8 hours, turning occasionally.
- 3. Remove the roast from the marinade, discarding the marinade. Place the roast on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast. Bake at 325° for 1 hour or until the thermometer registers 140°. (rare)
Tips:
- Choose the right cut of beef: Eye of round roast is a lean and flavorful cut that is perfect for marinating and roasting. You can also use top round roast or sirloin tip roast.
- Make sure the roast is thawed completely before marinating: This will help the marinade to penetrate the meat evenly.
- Use a flavorful marinade: The marinade in this recipe is made with apricot preserves, soy sauce, garlic, and ginger. You can also use other flavorful liquids such as orange juice, pineapple juice, or teriyaki sauce.
- Let the roast marinate for at least 4 hours, or overnight: This will give the marinade time to penetrate the meat and infuse it with flavor.
- Cook the roast to your desired doneness: The cooking time will vary depending on the size of the roast and the desired doneness. For a medium-rare roast, cook for about 25 minutes per pound. For a medium roast, cook for about 30 minutes per pound. For a well-done roast, cook for about 35 minutes per pound.
- Let the roast rest before carving: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Apricot marinated eye of round roast is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The marinade infuses the roast with flavor, and the cooking process is simple and straightforward. Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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