Best Round Eye Roast Recipe

BEST Eye Round of Roast Recipe Baked Eye Round of …

WEBJan 28, 2021 · Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice. Combine the garlic powder, …

Rating: 4.2/5(15)
1. Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
2. Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
3. Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
4. Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.

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Perfect OvenRoasted Eye of Round Roast Girl …

WEBMar 25, 2020 · Prep the roast. Allow the beef to come to room temperature 20 to 30 minutes before cooking. Pat the eye of round roast dry and …

1. Allow the beef to come to room temperature 20 to 30 minutes before cooking.
2. Cook for 30 minutes, uncovered.
3. Remove from oven and tent in foil on a cutting board for 20 minutes before slicing and serving.
4. Meanwhile, make the au jus with the stew meat and veggies in the pan.

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Tender Eye of Round Roast Allrecipes

WEBFeb 22, 2023 · Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty …

1. 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.
2. 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.
3. 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.
4. 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.

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