br>Make hole in center of eye of round by twisting small knife through
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!
br>Cut many slits in eye of round.
Push coated bacon pieces
Wipe eye of round with damp cloth. Make 4 knife slits and insert 1/2 clove garlic in each slit. Salt and sprinkle generously with freshly ground pepper. Flour generously. Criss-cross bacon strips and secure with toothpicks. Place roast on rack in shallow pan. Put bay leaf on bottom of pan under rack. Bake at 250\u00b0 for 4 hours. Serves 6-8.
1. Mix lime juice, dressing, garlic, and hot sauce in a large bowl to create a marinade.
2. Salt and pepper steaks and add to marinade. Refrigerate for approximately 8 hours.
3. Cook steaks in large heavy skillet on medium heat for approximately 10 minutes, or until almost done. Remove from skillet.
4. Pour beer in the pan to deglaze. Add onion and cook until tender.
5. Add green beans and return the steaks to the pan. Cook until green beans are warm.
6. Serve with mashed potatoes and enjoy!
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.
Pierce roast with knife in several places to allow for flavor absorption.
Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
Place roast into crock pot.
Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
Pour mixture over roast.
Cook on low 8 hours or high 5 hours.
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.
arinade over roast and refrigerate for 1 to 2 hours, up
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap
Marinate roast in mixture of last 6 ingredients for 2 to 3 days, turning at least once a day.
Cook, uncovered, with marinade in Dutch oven at 250\u00b0 for 45 minutes for rare or up to 2 hours for well done.
Can be served hot or cold, with or without marinade on side.
Great for buffets.
Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.
and top with a mound of sliced onions.
Stir together
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.
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.
Set aside at room temperature for 1 hour. Forty minutes into
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).
Cut off fat from round steak and cut into 3 x 3 inch pieces.
Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
Place the pieces of round steak evenly around the pan.
Cut onion into slices and place them evenly on top of the meat.
Pour the rest of the mushroom soup mix on top of the round steak and onions.
Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.
in a 500\u00b0F oven for 30 minutes.
Heat the
Salt and pepper round.
Chop peppers and onions and add enough ketchup to make a paste.
Cover the roast with the paste.
Place roast in oven at 9:00 A.M. and cook all day, uncovered.
Cook at 250\u00b0 for the first hour and reduce temperature to 150\u00b0 to cook for the rest of the day.
Remove from oven at 5 or 6 P.M.
Slice thin to serve.