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How To make Eye Of Round Roast
1 4 1/2 lb. eye of round roast
1 4 oz. jar Chinese sweet hot
-mustard 3 tb Olive oil
2 cl Garlic, pressed
2 ts Lite soy sauce
1 ts Worcestershire sauce
Roasted potatoes,uncooked*
Fresh rosemary sprigs,fresh -sage sprigs
Place roast on a 18x11 inch piece of heavy-duty aluminum foil. Stir together mustard and next 4 ingredients; spread over roast. Fold foil over roast to seal. Place in shallow roasting pan, and chill at least 8 hours.
Remove roast from foil; place in roasting pan.
Bake covered, at 450?F for 20 minutes. Arrange uncooked Roasted Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done. Remove from oven; cover and let stand 15 minutes before slicing. Garnish, if desired.
*ROASTED POTATOES: 4 Medium potatoes, cut into 8 wedges 2 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon pepper
Toss together all ingredients. Bake as directed. Yield 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Magazine March 1999
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EASY Eye of Round Roast Beef Recipe - How to get a PERFECT medium rare center without sous vide!
Eye of Round Roast Beef
Servings: 4-6
Ingredients:
1 (3 pound) eye of round roast beef
1 Tbsp olive oil
1/2 tsp dried thyme
1/2 tsp black pepper
1 1/2 tsp salt
4 cloves garlic, minced
Directions:
1.) Place roast in a large bowl.
2.) Add olive oil, dried thyme, salt, pepper, and minced garlic and rub into the meat.
3.) Set aside at room temperature for about 1 hour.
4.) Preheat oven to 500 F.
5.) Place 2 sheets of foil on a baking sheet (overlapping each other) and place the roast on top.
6.) Roast for 18 minutes (or 6 minutes per pound).
7.) Remove from oven and fold up the foil, wrapping it around the roast completely.
8.) Reduce oven to 170 F and roast for an additional 1 hour.
9.) Remove from oven, unwrap, and set on a cutting board to rest for 5 minutes.
10.) Slice into desired thickness.Enjoy!
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Slow Cooker Eye of Round Roast | Easy Slow Cooker Recipe | MOLCS Easy Recipes
Slow Cooker Eye of Round Roast
3 - 4 lb Eye of Round Roast
2 Large Onions - sliced
5 - 6 Cloves Garlic - minced
1 lb Carrots - cut in 2 chunks
3 Ribs Celery - large chop
5 Russet Potatoes - cubed
2 Tbsp Apple Cider Vinegar
2 1/2 C Beef Broth
1 Tbsp Cornstarch
1 Tbsp Water
Rub
2 Tbsp Brown Sugar
1 Tbsp Garlic Powder
2 tsp Inion Powder
2 tsp Oregano
1 tsp Dried Thyme
1 Tbsp Kosher Salt
1 tsp Pepper
1 Tbsp Parsley
1 tsp Paprika
In a small bowl mmix all the ingredients for the rub with a fork. I use approximately 2 Tbsp per
pound of meat.
Place sliced onions & garlic in the bottom of your slow cooker, Place the roast on top of the onions. Surround the roast with the carrots, celery and potatoes. Pout the apple cider vinegar over the roast and sprinkle everything with the rub mixture. Drop in the bay leaves. Pour in your broth.
Cover. Cook for 8 - 10 hours on low or 5 - 6 hours on high. Meat is done when I can stick a knife in the meat with no resistance.
To make gravy. Remove meat and vegi's from slow cooker. Place drippings in a medium sized saucepan. Heat on medium high.
Mix 1 Tbsp cornstarch with 1 Tbsp water to make a slurry. Pour into dripping and stir until the gravy starts to thicken. Add another Tbsp of cornstarch if you want a thicker gravy.
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Oven Roasted Eye Round Roast
Roast beef can be made from various cuts of beef, and that’s a good thing because you have options. Even better is when those options go on sale at your favorite market. If you ever notice eye round roast on sale, pick it up and try out this recipe. This is super easy to make but it really does help if you have some kind of wired or wireless digital thermometer. You want to avoid opening the oven door as much as possible so checking temperatures with a handheld thermometer is not recommended. It’s also best if you have a cast iron skillet to brown the beef in prior to roasting. So once you gear up with this small equipment investment, you are ready to enjoy some home made roast beef.
Ingredients
3.5 – 4.5 lb eye round roast
3 tsp kosher salt
2 tsp black pepper
2 tbsp olive oil
Directions
Salt all sides of the roast then wrap it in plastic wrap and refrigerate overnight.
Set the rack in the oven to the medium position. Preheat the oven to 225 F.
Dry the roast with paper towels, then rub it down with olive oil. Apply black pepper to all sides of the roast.
Heat a 10 or 12 inch cast iron skillet on medium high heat with a tablespoon of oil. When the oil starts smoking, sear the roast on each side for 3 minutes per side.
Transfer the roast to the rack in a roasting pan and roast in the oven for about 1.5 hours until the center reaches 115F.
Turn the oven off, do not open the door and allow the roast to cook about 30 more minutes until the center is 130F. Remove the roast from the oven and allow it to rest for 15 minutes. Slice thinly and enjoy with a horseradish sauce.
A delicious recipe for eye round roast !!
How to cook eye round roast
How to cook eye round roast
Perfectly cooked to perfection eye round roast
Easily cook the perfect roast with an Eye of Round
How to easily cook the perfect kosher roast with an eye of round cut of meat. It only takes 10-15 minutes with almost no preparation time. Perfect for a dinner with lots of guests. (Bloopers included)