br>Cut many slits in eye of round.
Push coated bacon pieces
br>Make hole in center of eye of round by twisting small knife through
Heat oven to 250\u00b0.
Prepare eye of round and place on rack over water.
Salt and pepper to taste.
Arrange sliced garlic, onion and bay leaves over roast.
(I hold in place with toothpicks.) Cover roast with foil; seal edges around pan.
Bake for 5 hours. Cool completely for easy slicing for sandwiches.
Strain broth for cooking noodles or making gravy.
Excellent!
Wipe eye of round with damp cloth. Make 4 knife slits and insert 1/2 clove garlic in each slit. Salt and sprinkle generously with freshly ground pepper. Flour generously. Criss-cross bacon strips and secure with toothpicks. Place roast on rack in shallow pan. Put bay leaf on bottom of pan under rack. Bake at 250\u00b0 for 4 hours. Serves 6-8.
aking sheet, place two sheets of Reynolds Wrap(R) Aluminum Foil
Salt and pepper eye of round roast.
Preheat oven to 500\u00b0. Place roast in preheated oven and bake 5 minutes per pound.
Turn oven off and do not open oven door for 2 hours.
Marinate the steak in bowl with pineapple juice
Pierce roast with knife in several places to allow for flavor absorption.
Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
Place roast into crock pot.
Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
Pour mixture over roast.
Cook on low 8 hours or high 5 hours.
ed wine and beef consomme in with the beef. Return the cooked
1. Mix lime juice, dressing, garlic, and hot sauce in a large bowl to create a marinade.
2. Salt and pepper steaks and add to marinade. Refrigerate for approximately 8 hours.
3. Cook steaks in large heavy skillet on medium heat for approximately 10 minutes, or until almost done. Remove from skillet.
4. Pour beer in the pan to deglaze. Add onion and cook until tender.
5. Add green beans and return the steaks to the pan. Cook until green beans are warm.
6. Serve with mashed potatoes and enjoy!
Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.
Lay the eye of round roast on your work surface. Use the tip of a
ll over top and sides of roast. Pour 1-1/2
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap
Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
ntil thickened. Serves 8.
Beef Today! Company's Coming.
Cook cubed eye of round in pressure cooker for 10 minutes. Put beef and broth in 3-quart Tupperware casserole dish for microwave.
Mix up gravy mix and 2 cups water.
Add to beef and broth.
Season with seasoned salt.
Serve over top of alfredo noodles, prepared according to package directions.
Pepper roast and brown on all sides in 1 t olive oil.
Remove roast and place in aluminum foil in roasting dish.
Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
Pour mixture over roast.
Seal roast completely in aluminum foil.
Bake at 350 degrees for 2.5-3 hours.
Remove, open packet and let rest for 15 minutes.
Slice and serve with gravy.
Sprinkle roast with all seasonings.
Sear all sides of roast in small amount of cooking oil in Dutch oven.
Add 4 cups of water and bouillon cubes.
Cover.
Cook about 2 to 3 hours in a 300\u00b0 oven until roast is tender.
Combine beer, oil, vinegar, onion, garlic and pepper in a bowl.
Place roast in large glass dish.
Pour marinade over beef and turn to coat.
Cover and refrigerate overnight, turning occasionally.
Remove roast from marinade and discard marinade. Grill beef on grill over medium hot charcoal to desired doneness. Turn and baste often with barbecue sauce.