How to cook a round-eye roast?

Answer 1

BUTTERFLIED EYE ROUND ROAST

3 1/2 lb. beef eye round roast
3/4 c. dry red wine
2 tbsp. red wine vinegar
2 tbsp. coarse grain mustard
2 cloves garlic, minced
1 tsp. cracked black pepper
1 tsp. sugar

Trim all visible fat and butterfly the beef eye round roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast. Do not cut through the opposite side. The meat should lay flat.

Combine wine, vinegar, garlic, mustard, pepper and sugar. Place beef roast in utility dish or plastic bag, add marinade, turning to coat. Cover dish or tie bag and marinate in refrigerator 6 to 8 hours or overnight. Remove roast from marinade; reserve marinade. Place roast on broiler pan and broil for 20 minutes, turning and basting with reserved marinade occasionally.

Answer 2

all you do is put it in a pre warmed oven in a roasting pan no lid put a onion on it set the oven on325and depending how well done you want it and how big it is cook for no more than 1 1/2 hrs. that way it will be pink inside,, if you cook it to long it will get tough.
put a meat themoit ter in it and that will help you know when to take it out.

Answer 3

Simple and easy.
Preheat oven to 375 degrees F.

In a dutch oven (large soup pot with a heat-proof lid) heat 3 tbsp oil on stovetop to medium-high heat.

Coat all 4 sides of roast liberally with:
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
(For larger roast, use 1 tsp of each. All sides should be covered with mixture)

Brown all 4 sides of roast in dutch oven on medium high heat.

Once browned, place 2 cups of water in bottom of dutch oven, cover with tight-fitting lid and place in oven. Braise in oven for 2 hours or until fork-tender.

For the best gravy ever:
Remove roast from Dutch oven to a plate. Place dutch oven on the stovetop on medium heat. Add:

1/2 cup of potato water, reserved after boiling potatoes for mashing (optional)
1/4 tsp each salt and pepper
2 tbsp flour dissolved on 1/4 cup of milk or water

Stir until thickened. If too thick, add more potato water, or milk. If too thin, cook on medium-high until reduced.

My mouth is watering..........

Answer 4

The best way to cook any roast is in a crock pot with lots of seasonings and very little liquid. Any kind of cream condensed soup on top and it will make it's own gravy. I recommend that you cook any vegetables separatley because the crock pot does cook vegetables well.

Answer 5

what I do is I take the roast and i put it frozen in the crockpot before i go to bed.I cover with water and i add 2 pkgs of gravy mix and some beef base maybe some onion spit in half and some garlic cloves smashed.Cook it all night then when u r ready for dinner all u have to do is heat it up..

Answer 6

I found this recipe for you. Hope it works. Enjoy!

3-5 lbs beef eye round
1 1/2 cups water
1/2 cup red wine
3 bay leaves
4 tablespoons au jus mix
4 tablespoons au jus mix (for sauce)
3 tablespoons Dijon mustard
1 tablespoon minced garlic (from jar)
2 teaspoons minced onions or onion powder
2 teaspoons dried basil
1 tablespoon dried rosemary (crushed)
2 teaspoons dried tarragon
1 tablespoon salt
2 tablespoons salt (for searing)
2 teaspoons ground black pepper
2 tablespoons black pepper (for searing)
100% extra-virgin olive oil (for searing)


Thoroughly rinse the roast and pat dry with paper towel.
Salt and pepper the roast on all sides for searing.
Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
If you do not get 1/2 cup of fat rendered, that is okay.
Set a wire rack in another roasting pan, and then set the roast onto the rack.
Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
Brush roast with Dijon mustard.
Smear 1 tablespoon of minced garlic from jar onto top of roast.
Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
If you desire it to be medium-rare, remove from oven when it is rare.
If you desire it to be medium, remove from oven when it is medium-rare.
After removing from oven, tent with aluminum foil.
Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
Set the roast onto a cutting board and carve.
Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.

Answer 7

Brown the outside in a skillet, then put it in a baking dish with potatoes and carrots and onions cover and bake (don't forget to season it). Or you can simplify, salt pepper, season whatever and throw it on a broiling pan and broil it.

Answer 8

Have you heard of OVEN BAGS ?
So easy!