Best 4 High Temperature Eye Of Round Roast Recipes

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**Discover culinary wonders with our enticing eye of round roast recipes, fit for all occasions and palates.**

Embark on a culinary journey with our carefully curated collection of eye of round roast recipes. From the classic High-Temperature Eye of Round Roast, a quick and easy weeknight dinner, to the tantalizing Korean-Style Braised Eye of Round Roast, a dish bursting with bold flavors, we've got something for every taste preference. Indulge in the rich and savory flavors of our Slow Cooker Eye of Round Roast with Vegetables, a comforting and hearty meal perfect for a family gathering. If you're looking for a lighter option, our Eye of Round Roast with Salsa Verde is a delightful choice, featuring a vibrant and herbaceous sauce. And for those who love a touch of heat, our Spicy Eye of Round Roast with Chipotle Sauce delivers a satisfying kick. Each recipe is meticulously crafted to ensure a tender, juicy, and flavorful roast every time. So, gather your ingredients, prepare your taste buds, and let's embark on a delectable adventure.

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

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

500°F EYE-OF-ROUND ROAST



500°f Eye-Of-Round Roast image

My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce.

Provided by Susie Cream Cheese

Categories     Roast Beef

Time 2h5m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 2

1 (2 -3 lb) eye of round roast
Tony Chachere's Seasoning

Steps:

  • Preheat oven to 500°F.
  • Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
  • Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
  • Roast at 475°F for 7 MINUTES PER POUND.
  • Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
  • Remove roast and slice thinly.

Nutrition Facts : Calories 376.5, Fat 18.7, SaturatedFat 7.4, Cholesterol 154.2, Sodium 131.5, Protein 48.7

HIGH TEMPERATURE EYE-OF-ROUND ROAST



High Temperature Eye-of-Round Roast image

http://allrecipes.com//Recipe/high-temperature-eye-of-round-roast/Detail.aspx

Categories     Beef/Pork     Other     Other Beef/Pork     Dinner     Beef/Pork Dinner

Yield 4

Number Of Ingredients 4

2 pounds Braum's Boneless Eye of Round Roast, raw
Sea salt, to taste
Freshly cracked or ground or coarse black pepper, to taste
Any other seasoning of your choice, to taste

Steps:

  • DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!
  • Preheat the oven to 500°F. Pat the roast dry with a paper towel. Season the roast with salt and pepper or any or any of your favorite seasonings 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°F. Roast for seven minutes per pound then turn off the oven and let the roast sit in the hot oven for 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°F.
  • Let the meat rest in a warm place for at least 15 minutes (longer is fine) before slicing it. The rest equalizes the temperature and gives the meat fibers time to reabsorb the internal juices. Without an ample rest, the juices will rush out when you slice, and your meat will be dry. I don't bother tenting the meat with foil. It stays warm without it, and the wrapping would soften the roast's crust.
  • Carve into thin slices to serve.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

HIGH TEMPERATURE EYE-OF-ROUND ROAST RECIPE - (3/5)



High Temperature Eye-of-Round Roast Recipe - (3/5) image

Provided by ceyana

Number Of Ingredients 2

1 (3 pound) beef eye of round roast
Salt, pepper and season to taste

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.

Tips:

  • Choosing the Right Roast: Opt for an eye of round roast labeled "USDA Choice" or "USDA Prime" for the best flavor and tenderness.
  • Proper Trimming: Trim excess fat from the roast, leaving a thin layer for flavor, but not so much that the roast becomes dry.
  • Seasoning Generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to create a flavorful crust on the roast.
  • Perfect Searing: Sear the roast on all sides in a hot skillet or roasting pan to develop a rich brown crust and lock in the juices.
  • Low and Slow Cooking: Cook the roast in a preheated oven at a low temperature (225-250°F) for several hours to achieve tender and juicy meat.
  • Temperature Monitoring: Use a meat thermometer to ensure that the roast reaches an internal temperature of 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
  • Resting the Roast: Allow the roast to rest for at least 15 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful experience.

Conclusion:

With careful preparation, precise cooking, and a touch of patience, you can create a perfectly cooked high-temperature eye of round roast that is both tender and flavorful. Remember to choose a high-quality roast, trim and season it well, sear it to create a flavorful crust, and cook it at a low temperature to achieve the desired doneness. By following these tips, you'll be able to impress your family and friends with a restaurant-quality roast that is sure to become a favorite.

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