Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
f the spices, because the roast will be on the grill
ides of 4 lb. eye of round roast evenly with salt. Wrap
Thoroughly rinse the roast and pat dry with
Heat 2 T olive oil in pan. Pat roast dry and rub with about 1 T olive oil. Sprinkle on all sides with salt and pepper, as much or as little as you like.
Place roast in pan and brown on all sides. Transfer to 9x13 sprayed baking pan.
Deglaze pan with wine and water making sure to scrape up all the brown bits. Turn pan off and add mushrooms, garlic, parsley, and packet of au jus.
Pour over roast and cover with aluminum foil and bake at 350 for about 2 1/2 hours or until done to your liking.
warm platter. Pan broil beef eye round steaks for 2 to 3
hite charcoal.
Roll wet roast in salt until completely coated
bsp of each herb. Coat beef roast with oil and seasoning mix
o 325\u00b0F.
Arrange beef and carrots in a roasting
an over medium heat. Drizzle beef with oil and season. Sear
Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
Place meat in roasting pan in preheated oven.
Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
o 350\u00b0F.
Coat beef in 1 tbsp olive oil
long the center of the beef, leaving both ends uncut.
Preheat grill. Stir together spice rub, mustard, 2 tbsp olive oil and rosemary. Brush over beef then grill, turning occasionally, until a thermometer inserted into the thickest part of the roast reads 140\u00b0F. Remove from heat, cover with foil and let rest for 20 mins. Thinly slice to serve.
Meanwhile, for the chimichurri sauce, combine tomatoes, red onion, jalapeno, garlic, 1 tsp lime zest, 2 tbsp lime juice and remaining olive oil. Season. Just before serving, fold in chopped herbs. Serve with beef.
Combine all ingredients in small saucepan with wire whisk.
Cook and stir for 2 minutes until thick and bubbly.
Pour over hot eye-round roast slices.
o butterfly, cut the roast lengthwise through the center to
Preheat oven to 325\u00b0F.
Shake flour in oven cooking bag; place in 13x9x2-inch baking pan.
Add salsa and garlic. Squeeze cooking bag to blend in flour.
Place roast in oven bag; turn oven bag to coat roast with salsa.
Arrange potatoes, carrots, onion and pepper in cooking bag around roast.
Close cooking bag with nylon tie; cut six 1/2-inch slits in top.
Bake 2 to 2 1/2 hours until roast is tender and meat thermometer reads 145\u00b0F
Let stand in oven bag 5 minutes before slicing.
Wash roast and dry well.
Sprinkle with salt and pepper.
Wrap in foil and cook until doneness desired at 350\u00b0 for 1 1/2 to 2 hours.
When roast is done, blend tomatoes and flour together. Add to pan drippings.
Cook over medium heat until it is desired thickness.
Spread a small amount of Dietz & Watson Horseradish Sauce on both slices of sourdough bread (add a little extra for an added kick).
Layer your sandwich as follows: bread, arugula, Dietz & Watson Peppered Eye Round, Dietz & Watson Cheddar Cheese with Horseradish, Dietz & Watson Kosher Pickles, bread.
In medium saucepan pour beef stock, bring to boil, keep