Round Roast, what can I do with it????

Question

I bought it thinking it was something different (newly married, just learning my way around the kitchen) and it's been in my freezer long enough. It is defrosting in my fridge right now.
What can I make with it??
Black Angus Eye of Round Roast. 2.75 Pounds
I have a slow cooker, big stove pot, over whatever I need spices wise and sides. What can I make with this? I bought two and the first one I cooked it in the oven, but cut it wrong so it was tough to eat.
Recipes only please, and please try to refrain from links. I want recipes from people who use them and know it will taste good.

Thanks to all!


Also if theres anything you know of that I could make tonight for dinner, otherwise not opposed to slow cooker for tomorrow night?

Answer 1

Preheat oven 500F 15 minutes.
Salt and pepper the roast, place in oven, crank it down to 475F, cook for 10 minutes.
Shut off the oven, DON"T OPEN THE DOOR, keep it in the oven for 2 1/2 hours.
Take it out after that, it should be perfectly roasted beef. Add mashed potatoes, green beans, salad, nice dessert.

Answer 2

Do it in your slow cooker and make pot roast.


Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot) -- any roast will work!
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).

It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove.

Answer 3

Will make a lovely pot roast! You can:

Brown it in 1 tablespoon oil over medium heat, sprinkle with 1 tablespoon cracked/course black pepper. Add 4 cups water and 2 tablespoons instant beef bouillon (or 6 cubes). Heat to boiling, reduce heat, cover and simmer about 3 hours. Can make gravy from the drippings when done.

OR, if you are not so wild about pepper:

Brown roast over medium heat, then reduce heat. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread horseradish or spicy/brown mustard over both sides of meat. Add 1 cup water. Heat to boiling, reduce heat and simmer 2-1/2 hours. Add several small potatoes, cut into halves; several medium carrots, cut into fourths, and several small onions. Add a cup hot water if it hasall cooked away. Cover and cook until tender, about 1 more hour. You can make gravy with this one, too.

Both of these are VERY good.

Answer 4

Awesome Slow Cooker Pot Roast
INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

and the way that my mom taught me how to make them is cook the roast in the oven on low heat about 250degrees covered, with your favorite seasonings ; salt, pepper, onion powder, garlic powder, 1/4 cup of oil , water finger deep in bottom of pan, then when the roast is done add potatoes & carrots & chunks of onions then cover and cook another 20 minutes or so till veggies are done, tastes great.

p.s. check occasionally to make sure it still has water, don't want it to dry out.

and cut it cross grain for tender cuts.

Answer 5

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.