Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
ides of 4 lb. eye of round roast evenly with salt. Wrap
f the spices, because the roast will be on the grill
bsp of each herb. Coat beef roast with oil and seasoning mix
o 325\u00b0F.
Arrange beef and carrots in a roasting
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.).
Line roaster with aluminum foil with enough excess to wrap roast.
Mix soy sauce, wine, sugar and water.
Stir in onion soup mix.
Pour over roast and wrap in foil.
Cook 4 to 5 hours at 300\u00b0.
(Makes delicious gravy.)
hite charcoal.
Roll wet roast in salt until completely coated
an over medium heat. Drizzle beef with oil and season. Sear
Thoroughly rinse the roast and pat dry with
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 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.
rip pan.
Place the roast on the grill and let
Place beef in bag and pour all ingredients over the meat. Cook at 325\u00b0 for 3 1/2 hours.
Pour juice in a pot and skim off fat.
Add a little flour to thicken for gravy.
Best if you cook in the morning to serve that night.
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.
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.
Sprinkle the roast beef (preferably an eye round roast) with salt and pepper.
In a dutch oven, brown roast beef in oil. Sprinkle the rosemary on roast. Add the rest of the ingredients and bring to a boil. Turn down the heat to a low simmer and cover. Cook for 3 to 3 1/2 hours. Check for liquid level and add water as needed. A very tender roast!!!
o 450\u00b0F.
Rub beef with oil and coat with