n eye of round.
Push coated bacon pieces into slits. Brown roast in
ole in center of eye of round by twisting small knife through roast.
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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!
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.
eavy casserole with lid, brown roast in oil with garlic; add
Combine beer, oil, vinegar, onion, garlic and pepper in a bowl.
Place roast in large glass dish.
Pour marinade over beef and turn to coat.
Cover and refrigerate overnight, turning occasionally.
Remove roast from marinade and discard marinade. Grill beef on grill over medium hot charcoal to desired doneness. Turn and baste often with barbecue sauce.
Use eye of round roast or almost any delicately marbled boneless roast will do.
Rub oil over entire surface of meat. Combine remaining ingredients; rub over roast.
Place in shallow dish or pan.
Bake 1 hour per pound, uncovered, at 250\u00b0.
Sear roast on all sides in hot pan with olive oil.
Place in slow cooker.
Saute mushrooms in same pan, pour around roast.
Make gravy with the 1 cup of water in same frying pan
Pour gravy over roast, make sure you scrape the browned bits into the gravy.
Pour 1/2 cup wine over all.
Cover & cook on low 8 hours, high about 4 - 5 hours.
Pan juices can be used as au jus, or thicken for 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.
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.
Leave meat out of refrigerator prior to cooking; needs
Let roast stand outside the refrigerator until it reaches room temperature.
Sprinkle with salt and pepper.
Preheat oven to 500\u00b0 and bake 5 minutes per pound.
Turn oven off and do not open oven door for 2 hours.
Roast will be pink.
Coat roast with coarse black pepper.
Cook 6 to 7 minutes per pound at 500\u00b0.
Turn oven off and do not open for 2 hours.
Season meat 2 days before cooking (or less).
Rub entire surface of meat liberally with mix of seasonings.
Wrap tightly in foil; refrigerate.
One hour before cooking, bring meat to room temperature.
Brown on all sides in 1 teaspoon shortening.
Place in shallow roasting pan.
Bake at 300\u00b0 until done or 15 minutes per pound for rare, 20 minutes per pound for medium and 22 minutes per pound for well done.
Best served at room temperature.
hen rub all over the roast. Set aside at room temperature
y the eye of round roast on your work surface. Use the tip of a sharp
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with
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.
Place roast on rack in roasting pan.
rack in small roaster. Roast, uncovered, in a 500\u00b0F