Preheat oven to 500\u00b0F.
Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
Place roast in the preheated oven and LOWER THE TEMPERATURE to 475\u00b0F.
Roast at 475\u00b0F for 7 MINUTES PER POUND.
Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
Remove roast and slice thinly.
4 lb. eye of round roast evenly with salt. Wrap with
im excess fat from roast.
Clean and thinly
Pat dry soup mix on roast or mix with canned soup before pouring over roast in oven roaster.
Bake at 275\u00b0 for 3 hours.
If roast is under 3 pounds, check earlier.
May cook in crock-pot for 8 to 10 hours.
Serve sliced with gravy.
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
en rub all over the roast. Set aside at room
he oven to 500 degrees F (260 degrees C). Season the roast
f eye of round by twisting small knife through roast.
(Enter
Make slashes in roast and tuck into each a sliver of garlic and ginger.
Combine oil, soy sauce and wine.
Put roast and sauce into a sealable plastic bag overnight.
Remove roast from bag and place in a greased shallow roasting pan.
Place in a preheated 450\u00b0 oven for 30 minutes, 45 minutes for larger roast.
Turn off heat, leaving roast in oven for an additional 20 minutes.
Remove from oven and let stand 10 minutes before slicing.
Place roast in a lightly greased Dutch oven, and top with a mound
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.
an.
Sear and brown roast on all sides.
Let
hake to mix. Slice the round roast into four servings, about 3
Place roast on rack in roasting pan.
Preheat oven to 350\u00b0F.
Heat
Lay the eye of round roast on your work surface. Use
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.
Place tablespoon of flour in oven bag and shake to coat sides. Season meat with seasoned salt, garlic and pepper (season to your liking).
Place roast into oven bag and pour wine over roast.
Tie off bag.
Place bag into baking pan and refrigerate to marinate overnight.
When ready to bake, place slits into bag, about 6, then insert meat thermometer.
Bake at 325\u00b0 until thermometer reads 140\u00b0, about 50 to 60 minutes.
Cool and slice thin.
Preheat oven to 325F degrees.
Spread half of the onions on the bottom of a roaster.
Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
Sprinkle pepper and salt on roast.
Cover with garlic and remaining onions.
Mix water and worcestershire sauce, and pour over roast.
Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender, basting often.
After done cooking, let roast stand for 10-15 minutes in order to carve more easily.