how to make tender eye round roast?

Question

can i make in a cooking bag

Answer 1

Pot Roasted Eye of Round
A flavorful lean pot roast of beef recipe.
INGREDIENTS:
2 to 3 pounds beef eye of round
1/8 teaspoon salt
1/8 teaspoon black pepper
4 to 6 medium potatoes, halved
3 ribs celery, cut in large pieces
3 cups baby carrots or carrots cut in chunks
1 cup brewed black coffee
2 tablespoons cornstarch
PREPARATION:
Salt and pepper roast and place in a Dutch oven. Pour coffee over the roast. Place potatoes, carrots, and celery around the beef roast. Cover and simmer for 2 hours, or until meat is tender. Remove roast and vegetables. Place broth in freezer for several minutes, until fat rises to top. Skim off fat then stir cornstarch into the broth. Add meat back to broth and heat thoroughly.
Serves 8.

More Roast Beef Recipes:
Peppered Eye of Round
Standing Rib Roast
Rib Roast with Herbs
Roast Beef Tenderloin
Oven Barbecue Beef Roast
Grilled Beef Tenderloin Recipe
Bourbon Beef Tenderloin Recipe
Tenderloin for Two with Peppercorn Cream
Roast Beef Poor Boy
Roast Beef with Garlic and Thyme

Answer 2

Tender Eye Round Roast

Answer 3

This is a simple recipe, but it's very flavorful.

Freeze the roast solid, then place it in the center of a square of heavy-duty aluminum foil. Sprinkle with a package of onion soup mix and a few shakes of Worchestershire sauce.

Fold up the foil to form a tightly sealed package. Bake at 250 degrees for 6 to 8 hours until the roast is done. You can boost the temperature to 350 degrees toward the end to speed the cooking process.

The meat will be very tender and delicious, and there is no strong taste of onion. The liquid just needs a little cornstarch or flour to make great gravy, too.

Answer 4

Sure you can cook an eye of round roast in a cooking bag. Use a meat theremometer to make sure you have the desired doneness. Another way I like to use is I season mine with garlic salt and pepper, wrap it in foil and roast at 300 degrees at 30 minutes per lb. Use the theremometer to make sure the doneness is right, peel foil back if you want it browned and continue roasting until you get the browning you want. It is one of the leanest cuts of beef available so slow cooking is in order. Add potatoes and onions 1/2 hour before its done and invite me over. We will enjoy. I love slicing eye of round because it is easy and makes sandwich sized slices with whole muscle beef. Hard to beat.

Answer 5

I like the old Lipton Soup recipe. Brown roast with herbs, salt & pepper. Cover with powdered onion soup, & a can (not diluted) of cream of mushroom (or celery), add red wine, black coffee, boullion or just water to almost cover, let simmer for an hour or so until cooking begins (don't worry that it may feel tough. It takes a pretty long time to cook until very tender but it will!) I like vegies (tons) so I add them toward the end so they don't get mushy. I like these best: Potato, turnip, carrots, mushrooms (yum), celery, onion (pearl) , peas (great for color) fresh parsley, Cook until roast almost falls apart. (2-3 hours more but watch those vegies they might disappear).

Answer 6

It's easier to simply salt & pepper it and roast at 350degrees in a pre heated oven for 25 - 30 minutes per pound. If you want a nice crust, rub it with olive oil then roll it in oregano until completely covered and cook for 25- 30 minutes per pound.

Enjoy!

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

you can make in bag but would be better if you seasoned outside with minced garlic, cracked pepper, and kosher salt. pan sear the entire outside and then cook in oven at 200f for a couple hours. this will give a nice seasoned crust on the outside and seal in all the juices

Answer 9

you can, but i always put foil on bottom of 9x11 pan pour whole bottle of italian on cover and bake on 300 for 3-4 hours also good recipes on the yahoo home page food section

Answer 10

punch the roast in the eye.