Reynolds Oven Bags Recipes For Roast Beef

Eye of Round Roast Recipe Reynolds Brands

WebJul 28, 2016 · Set aside at room temperature for a time of 1 hour. 40 minutes into the hour, pre-heat the oven to 500 degrees F. Step 2. On a baking sheet, place two sheets of …

1. Combine the oil, salt, pepper, thyme and garlic into a paste, then add and rub all over the roast meat. Set aside at room temperature for a time of 1 hour. 40 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 meat 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 to the oven. Reduce the oven temperature to 170 degrees F and roast for a time of one hour. After an hour, check the internal oven 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 meat is finished, remove it from the oven 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 the meat aside.

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Classic Low Carb Pot Roast with Vegetables & Gravy

WebNov 11, 2016 · Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and …

Rating: 4.9/5(39)
1. Preheat the oven to 300 F and place the rack to the middle position. Trim any visible fat on the outside of the roast. Measure the seasonings into a small bowl. Peel the pearl onions by first slicing off the stem end, then using the blade of a paring knife to help coax the thin skin off of the onion. It will take several minutes to skin them all.
2. Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
3. While the dutch oven is heating and the meat is browning, start preparing the vegetables, adding them to a large bowl as you go. Then, nestle the vegetables in the pot around the browned pot roast. Add the seasonings, sprinkling them evenly over all.
4. In a medium bowl, add the wine to the tomato paste little by little while mixing with a small whisk or fork. Then add the beef broth. Pour the mixture over the ingredients in the dutch oven. The liquid should be almost to the top of the roast. If not, add a little more broth until it is. Turn the heat up to medium until the liquid is hot and begins to simmer.

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Pot Roast With Potatoes, Carrots & Onion Gravy

WebSep 11, 2022 · Preheat oven to 325°F. Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. …

1. Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag.
2. Squeeze bag to blend in flour. Add roast to bag.
3. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top.
4. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender.

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