It would be like me taking the stage in place of Annie Lennox. Do you have a website or cooking blog? This recipe was so basic (but still mouthwateringly delicious) and so easy that it was a keeper for me! This method takes roughly three hours. My Mom was a master at preparing it. It was just for my husband and daughter so we didn’t have to worry too much about the timing. Season all sides of roast. Cayenne pepper and cumin add a Mexican-style zest to your roast, while basil, garlic powder and oregano create a more Italian taste. I wanted to learn how to slow-cook a roast in the oven. Rub on all sides of the roast. Remove from the oven. A Dutch oven provides an ideal environment for the roast, surrounding it with liquid and keeping it moist throughout the long cooking time. Definitely your photos are better than in the cookbook. It will take anywhere from 75 minutes for rare, to a little over 2 hours for medium-rare. A while ago I stumbled on recipes that use this very cut of meat in a totally unexpected way: in place of roast beef tenderloin. Cook a 2- to 3-lb. This will take another 30 minutes or so. Roast an eye of round at 400 degrees Fahrenheit for 30 minutes, and then reduce the heat to 350 degrees and continue cooking for 1 1/2 hours or until a meat thermometer reads 125 to 130 degrees Fahrenheit for medium rare. Enter a recipe name, ingredient, keyword... 1 (3.5- to 4.5-pound) boneless eye-round roast, 4 teaspoons kosher salt or 2 teaspoons table salt, 2 teaspoons plus 1 tablespoon vegetable oil, separated. Sear roast until browned on all sides, 3 to 4 minutes per side. When checking for doneness, insert the meat thermometer at least 1 inch into the thickest portion of the roast and adjust the baking time accordingly. Cover the dish tightly and slow-cook the meat in your oven for three to four hours, turning it once, until the meat is tender and you can pull it apart easily with a fork. That can be a challenge, but one that he as a chef faces with enthusiasm. . ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. The final temperature will determine doneness. . ] Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. If you have a probe thermometer, stick it inside the meat and set your gadget to let you know when the meat reaches 115 F (for rare), or 125 F for medium-rare. roast if you're using an oven bag. A Web Experience brought to you by LEAFtv. By the way, I said a few weeks ago that I didn’t receive your blog posts. Filet mignon, top of the notch sea bass, sea scallops. Thanks for the reminder Sally. awesome!!!!! Heat the oven to 225 F. Spray the beef with a light coating of olive oil and sear on a heavy skillet over high heat on all sides. Servings 10 Therefore, remove the roast from the oven about 10 degrees F before your desired doneness. This take on roast beef is a good example making the best of a less than stellar cut. It can get stringy and, if over-cooked, pretty dry and lacking taste. I have to say that I was very pleased with the match meat/horseradish, and intend to keep it as a classic pair in our kitchen from now on. The timing can be a bit tricky, so at least the first time you make it, don’t plan on serving it for guests – do it when you have a flexible schedule. Learn how your comment data is processed. In a small mixing bowl, whisk together the olive oil, lemon juice, green onion, chopped rosemary, minced garlic, kosher salt, and red pepper flakes. Keep in mind, the thicker the roast, the more rare it will be in the middle. Scary thought. This method cooks the meat at a high temperature, turning off the oven, then letting the meat to remain in the heat of the oven. It sounds like your favorite butcher . I am thinking of making again for Christmas dinner. The Descent of the Hungry Crowd and Its Implications for Food Blogging… (how is that for a title of a scientific article????). Open the oven door as little as possible and remove the roast from the oven while taking its temperature. When the roast reaches medium-rare, take it out and let it rest under a loose sheet of foil for at least 10 minutes before carving thinly, against the grain. But it was delicious and makes great leftovers. Expand your culinary arsenal with this hearty, Paleo-friendly great meal from Russ Crandall of The Domestic Man. It looks cooked to perfection. Combine the oil, salt, pepper, thyme and garlic into a paste, then add and rub all over the roast meat. Change ). Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130°F for medium-rare or 140°F for medium, 30 to 50 minutes longer. Find more useful information here. A 3-lb. Eye of round roast {3 - 4 pounds preferably} Steakhouse seasoning blend {see paragraph above} or seasoning of your choice 1 large onion, peeled and cut into 4 - 5 thick slices 1 - 2 stalks celery, cut into large chunks Few sprigs fresh thyme {optional} Directions: Preheat oven to 500 degrees. Set aside at … Since for this method the oven is kept at a reasonably low temperature, the less you open the door, the better. Eye of round roast is the most tender cut of meat from the round, but it has very little fat, which means it can dry out and become tough while cooking if you're not watching the time. Fold up the foil so it wraps the roast then return to the oven. https://www.food.com/recipe/a-perfect-eye-of-round-roast-beef-411314 Transfer roast to a rack over a baking sheet and place in the oven. It is easy to make spectacular meals with expensive items. Determine doneness by temperature. Choose according to your personal preference. Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Marinate in the refrigerator for 24 hours. An eye of round roast will continue to cook after you remove it from the oven. Your email address will not be published. Place the roast in a large bowl or your resealable plastic bag. I don’t think I saw an eye of round in there but plenty of other lovely cuts. Add salt and pepper to taste and set the meat aside. The final temperature for rare is 140 degrees; medium-rare is 145 degrees; medium is 160 degrees; medium-well is 165 degrees; and well-done is 170 degrees. Great minds think alike, incidentally. What a gorgeous roast. This won't tenderize the meat, but will help enhance its flavors. So easy to put together! I’m thinking of roasting some chunk of beef for Christmas dinner. Merry Christmas and a Happy New Year. Preheat the oven to 300 degrees Fahrenheit. Take notes, and when the dinner party is on, buy a similar size of meat and prepare to shine as a hostess…, SLOW-ROASTED EYE OF THE ROUND BEEF Such perfectly cooked beef and plenty of leftovers for roast beef sandwiches! Preheat your oven at 450°F. I did not have trouble slicing it, although I did not try to go super extra thin – I think the larger the piece the better to slice easily, though… Merry Christmas to you too! Add enough water, beef broth, spicy tomato sauce or other liquid to come about 1/3 of the way up the side of your roast. We just picked up our quarter side of grass-fed cow from the butcher a couple of days ago. salt and black pepper to taste. One of the cheapest and most looked-down cuts of beef posing as The King? Multiply the roast's weight by 35 to 38 minutes for rare, 35 to 45 minutes for medium-rare, 45 to 53 minutes for medium, 45 to 60 minutes for medium-well and 55 to 68 minutes for well-done if you're going to cook the eye of round roast in a roasting pan. Cover the bowl or seal the bag and place the roast in the refrigerator for at least two hours. My cousin always made an eye round roast for company dinner and it was always tough as shoe leather…Merry Christmas to you and yours. That last photo promises heaven . Transfer roast to carving board and let rest 15 minutes. How Long Should I Simmer Raw Chicken to Be Safe. One observation in particular might be worth sharing. Sear roast until browned on all sides, 3 to 4 minutes per side If you are not into the sharpness of horseradish, omit the sauce, serve it with sautéed mushrooms, maybe make a reduction of red wine to go with it. Weigh the eye of round roast on the kitchen scale. ONE YEAR AGO: Steam-Roasted Indian-Spiced Cauliflower, TWO YEARS AGO: Creamy Zucchini-Mushroom Soup, THREE YEARS AGO: Ken Forkish’s Pain au Bacon, FOUR YEARS AGO: Carrot and Cumin Hamburger Buns, FIVE YEARS AGO: Potato Galettes a l’Alsacienne & Book Review. Place the meat on the foil sheets and transfer everything to the oven. The probe thermometer works like a charm, it beeps when the desired temperature is reached, so no need to even open the door of the oven from time to time. Looks delicious. (sigh). Cover with plastic wrap and let it sit in the fridge overnight, or for an hour minimum. Brown the meat in the oil, turning the roast every few minutes until the outside of the beef is evenly browned. With fresh horseradish – love the stuff! Roast beef, horseradish sauce, and sautéed mushrooms… To slow-cook roast in the oven, brown it on the stove first. Plus, we always have prepared horseradish in the fridge because we regularly buy fresh oysters and serve them with chili-horseradish sauce. Have a wonderful holiday. roast cooked to medium would take about 2 hours, 45 minutes. Well done, medium rare girl! ( Log Out / In fact was wondering whether I should have blogged both methods in the same post, then decided against it…, unfortunately my photos did not turn very good, so I might re-make it and then blog. Enter your email address to follow this blog and receive notifications of new posts by email. Slice meat crosswise as thinly as possible and serve. Now make a simple pan gravy with pan drippings. It will take anywhere from 75 minutes for rare, to a little over 2 hours for medium-rare. Well, the problem seems to have been solved, and I’m so happy about it, even if it makes me gain weight by trying all your wonderful electric smoker recipes. Potato Galettes a l’Alsacienne & Book Review, HOME BAKERS COLLECTIVE WARM UP FOR THANKSGIVING.
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