Our 10 most popular recipes for the month delivered right to your inbox!
I am terrible at making beef roasts.....they are never tender and I tend to overcook them because I don't like rare meat. But, I got two eye or round roasts over the weekend because they looked pretty lean and were on sale. One is 3 lbs. the other is 2 lbs. Now I don't know what to do with them! Can anyone help with a simple recipe?
I love eye of round! They are simple to cook, but be warned that if you cook them to well done they will be tough!
Sprinkle with your favorite seasonings such as onion powder, salt, pepper, cumin, etc. Place on a rack in a baking pan. Bake, uncovered, at 350 degrees for approximately an hour and a quarter to an hour and a half. I like mine medium rare. Use a temp proble for correct temp. Remove from oven and allow to rest for 10 minutes or so so that the juices are absorbed back into the meat instead of running out onto the carving plate. Enjoy!
Thanks, that sounds simple enough for me to not mess it up! I guess I will have to pull the smaller one out sooner, but will an hour and a half be long enough to cook two together? I will use the meat thermom. for sure and only go to med. rare and let it rest.
This the best I've ever fixed ~
* Exported from MasterCook * UNBELIEVABLE EYE OF ROUND ROASTRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 beef eye of round meat -- (4 1/2 lb.) 1 jar brown mustard -- (8 oz.) 3 c. Kosher salt -- (3 to 4)Cover all sides and ends of the roast with brown mustard, using entireamount. Place Kosher salt on a plate; roll the roast in it, covering itcompletely (the salt coating should be thick with no meat or mustardshowing). Place roast on a rack in a roasting pan. Bake at 475 degrees forabout 12 minutes per pound for rare, 15 minutes per pound for medium and20 minutes per pound for well done. When roast is cooked to the desireddegree of doneness, crack the surface with a knife and remove the outercasing of salt and mustard (meat juices will be encased, making the roasttender). Carve roast into thin slices. Serve meat juices in gravy boat. 8servings.Note: When coating roast with salt, handle with tongs or your hands. Aknife or fork might pierce the salt casing.
Yum! That sounds good too!
I don't think there will be a huge difference in the cooking time, but perhaps check the temp of the smaller one at an hour and a quarter. I never check the weight of my eye of round roasts and always use approximately the same cooking time.
The other recipe looks good, too! Mine is simple, plain and simple, lol.
© RDA Enthusiast Brands, 2013