Tender Eye Of Round Roast Recipe

Tender Eye of Round Roast Beef Recipe iFoodReal.com

WEBJan 23, 2023 · Preheat oven to 275 degrees F and get roasting pan with a rack ready. In a small bowl, combine pepper, garlic powder, onion powder, paprika, parsley, coriander …

Rating: 5/5(4)

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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 …

Rating: 4.4/5(238)
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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Eye of the Round Roast A Family Feast®

WEBJan 21, 2023 · In a mortar with a pestle, place salt, pepper and garlic and mash to a paste. This can also be done on a cutting board pressing the …

1. Cut cross hatch marks across the fat cap of the beef. If your roast does not have a fat cap, omit this step.
2. In a mortar with a pestle, place salt, pepper and garlic and mash to a paste. This can also be done on a cutting board pressing the edge of a knife blade across the garlic. The salt helps to mash it.
3. Mix in the thyme, mustard and one tablespoon of the oil and again, mash to a paste then smear all of the roast.
4. Place the roast in a gallon zip lock bag, press out the air and seal. Refrigerate for at least six hours or up to 24 hours.

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