br>Make hole in center of eye of round by twisting small knife through
br>Cut many slits in eye of round.
Push coated bacon pieces
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.
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.
Season thin slices of round steak with salt and pepper.
Put slice of onion, slice of bacon and a pickle slice on meat.
Roll and tie with thin string (thread or dental floss).
Fry onion until soft.
Remove onion to platter.
Fry rolled steak quickly on both sides.
Lower heat, add onions and 1/2 cup water and simmer until done.
Thicken gravy with flour.
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!
Prepare dressing as directed, shake well and pour into marinade dish.
Add rest of ingredients except meat.
Mix well. Place trimmed roast in dish and roll in marinade.
Leave meat in marinade 6 to 7 hours, basting occasionally.
Remove meat and place on rack in roasting pan.
Use meat thermometer.
Cook at 400\u00b0 for 1 to 1 1/4 hours.
Slice thin to serve.
Yields 6 to 8 servings.
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 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.
Combine and pour over roast.
Cover and refrigerate 24 to 48 hours.
Turn 3 to 4 times.
Remove from marinade.
Towel dry and roast at 350\u00b0 for 1 hour.
Slice thin for sandwich.
65 degrees C). Carve into thin slices to serve.
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.
nife pierce the entire surface of the meat and stuff each
Mix together salad oil, lemon pepper, wine vinegar, lemon juice, soy sauce and Worcestershire sauce.
Marinate roast in mixture for 1 to 2 days, turning at least once a day.
Cook, uncovered, with marinade in a Dutch oven at 250\u00b0 for 3 hours. Refrigerate overnight.
Slice thin and serve with heated marinade. Also good served hot.
Serves 8 to 10.
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap
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.
and top with a mound of sliced onions.
Stir together
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.