Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
lb. eye of round roast evenly with salt.
bsp of each herb. Coat beef roast with oil and seasoning mix
325\u00b0F.
Arrange beef and carrots in a
f the spices, because the roast will be on the grill
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.)
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
eat. Drizzle beef with oil and season. Sear meat for 1-2
hite charcoal.
Roll wet roast in salt until completely coated
oroughly rinse the roast and pat dry
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.
p your outdoor rotisserie grill for indirect cooking.
Move lava
o 450\u00b0F.
Rub beef with oil and coat with
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.
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.
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.
ven to 350\u00b0F. Place beef in a small baking dish