ole in center of eye of round by twisting small knife through roast.
(Enter
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with
Place roast in a lightly greased Dutch
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!
Place roast on rack in roasting pan.
if using).
Dredge the roast in the flour/black pepper
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.
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.
hen rub all over the roast. Set aside at room temperature
Place roast in rectangular Pyrex (or pan).
Place the bacon on top of the roast.
Secure with toothpicks.
Sprinkle the 5 marinade ingredients on roast and bacon.
Preheat oven to 500\u00b0. Turn off oven. Do not open oven door for 2 hours.
Roast will be rare (13 minutes for medium).
y the eye of round roast on your work surface. Use the tip of a sharp
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.
260 degrees C). Season the roast with salt and pepper and
oking, trim excess fat from roast.
Clean and thinly slice
n eye of round.
Push coated bacon pieces into slits. Brown roast in
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.
Brown roast on all sides after rubbing with salt, pepper and bouillon.
Bake at 350\u00b0 for about 30 minutes per pound for well done meat.
For gravy, add water in desired amount.
Bring to a boil and make a paste using 1 1/2 teaspoons cornstarch and small amount of water.
Cook to desired thickness.
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.
Sprinkle roast with the salt, pepper and garlic salt.
Place in Dutch oven with the butter, bacon and onion and brown roast on top of stove until all sides are brown.
Remove the onion and bacon pieces and add 1 cup water and the tomato sauce.
Cover roast and allow to cook slowly for 1 1/2 to 2 hours, according to desired tenderness.
Remove roast from pan.
Make gravy by placing flour in cup and adding slowly enough water to fill cup, stirring until smooth.
Add slowly to broth already in pan and simmer until slightly thick.
Sear roast in Dutch oven in a small amount of oil.
Sprinkle dry onion soup over roast and add vinegar mixed with 2 cups of water.
Cook, covered, on top of stove at medium-low temperature until meat sticks tender.
To thicken gravy, use flour and water mixture; also add Kitchen Bouquet for color.
Carrots and potatoes can be added to last hour of cooking.