Eye of Round recipes?!


Question: I'm trying one tomorrow(unless I get a better one from you lovelies!) in which the roast is cooked at 500 degrees for 7 minutes per pound and then left to rest in the oven for 2 hours. It got mostly 5 star reviews on the allrecipes web-site. I remember one slightly where the meat is braised in cast iron on the stove and then moved to the oven. Any one have it? And most importantly is it tender?
Thanks and Happy New Year!


Answers: I'm trying one tomorrow(unless I get a better one from you lovelies!) in which the roast is cooked at 500 degrees for 7 minutes per pound and then left to rest in the oven for 2 hours. It got mostly 5 star reviews on the allrecipes web-site. I remember one slightly where the meat is braised in cast iron on the stove and then moved to the oven. Any one have it? And most importantly is it tender?
Thanks and Happy New Year!

Eye of round is a slow cooker.

I do basically the same thing, except I brown them on the stove instead of in the oven.

I use a big iron skillet. Brown them in a little olive oil and butter, 3 -5 minutes on each side, on high (medium high to high on my stove). Then put the whole thing, skillet and all, in the oven at 250 for an hour. Melts in your mouth.

If you don't have an iron one, any skillet with no plastic or wooden parts will work.

Eye of round? Do you mean prime rib? If so this is a great way to cook it. Eye of round might be a tad tough though, make sure you slice it thin.

Click this link from:
http://www.cooks.com/rec/doc/0,1927,1541...

How about cooking it in a crock pot:

EYE OF ROUND ROAST

3-5 lb. eye of round roast
1 can cream of mushroom soup
1 can cream of onion soup
Salt
Pepper

Place eye of round roast in a crock pot. Add 1 can cream of mushroom soup and 1 can of cream of onion soup. let cook 8-10 hours. Salt and pepper to taste. Serve with rice.

Eye of Round is a beautiful lean cut of beef. Problem is that it is not the most tender. Therefore, I would brown the roast and then add a liquid and finish in a moist environment, either ontop stove or in oven, covered, until tender. This is called braising.

www.recipezaar.com is the best recipe site for FREE recipes! they have recipes for ANYTHING you want to make.

I don't quite know why you are writing to us? Sounds great to me. When I do this, usually only at holiday times, I take it out of the oven and let it cool, tented with tinfoil. When it's cool I cover with mushroom duxelles and wrap in puff pastry (I buy the pastry frozen) coat the pasty with a switched up egg & water and back in the oven. Beef Wellington! well close. I also for this do a switch up with my horseradish sauce and whip cream and add a few broken up walnuts and add the horseradish to the mix. It's lovely. Looks great & tastes great. You've already done most of the work.

We use McCormick's Bag & Season Pot Roast bag(link below,)have one cooking right now and never have a tough or dry Pot roast.

You just mix the seasoning with water, toss it in the bag with the meat, put some cut veggies in the bag, shake it up, put it in the roasting pan and pop a few holes in the top to let the steam out.

350F for 1 1/2(3-4lb roast) then let rest for a few minutes before slicing.

May not be fancy, but it sure is tasty ;-)

Except for browning it on the stove with olive oil & butter in a light coat of flour I cook it the same way .........
Comes out great everytime...............





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