500 Degree Eye Of Round Roast Recipe

Roast Beef (HandsOff Method for a Perfect Medium …

WEBDec 18, 2023 · How To Cook Roast Beef. Basic Steps for This Easy Hands-Off Method for Perfect Medium-Rare Beef: Preheat the oven to …

Rating: 4.9/5(10)

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Herb and Garlic Stuffed Eye of Round Roast Low Carb

WEBJan 7, 2021 · Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely …

1. Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
2. Place a roasting rack (I use oven safe metal cooling racks for smaller roasts) onto a cookie sheet that has at least a 1/2 inch high rim. Place the roast on top of the baking sheet, fat cap side UP.
3. Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
4. Using a sharp little knife, cut small slits into the top fat cap of the roast in an even placement through the top. Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.

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Keto Roast Beef Eye Round Carb Manager

WEBStep 3. Preheat an oven to 450 F. In a heavy bottomed saute pan, heat over medium-high heat until the pan is very hot. Add in the coconut oil. …

Rating: 3.5/5(3)
1. In a gallon sized plastic bag, combine the ingredients except the coconut oil. Be sure to smash the garlic cloves with the side of a knife before adding the marinade.
2. Place the meat into the bag and close it. Massage the meat for a minute and place into the fridge to marinate overnight or at least 5 hours. Every time you open the fridge, turn the meat over.
3. Preheat an oven to 450 F. In a heavy bottomed saute pan, heat over medium-high heat until the pan is very hot. Add in the coconut oil. Dry the marinade off the meat. Place the meat into the pan to sear it. Let it sear for 5 minutes on each side.
4. Place it in the oven at 450 F for 30 minutes, then lower the heat to 350 F to allow it to reach temperature about another 30-40 minutes. I pull the meat when it is at 135 F because the temperature will continue to rise. The meat is done with the internal temp rises to 145 F.

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