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How to Cook a Beef Eye Round Roast
Step 1
Mix mustard, wine, minced garlic (if using), tarragon and black pepper in small bowl. Mix paprika, chili powder, cumin, salt, pepper, wine and oil in gallon size food storage bag.
Step 2
Cut narrow, deep slits in the roast all over and insert garlic slivers deeply. Or omit the garlic and insert fingerfuls of the mustard mixture into the slits. Or, be brave and use both. You don't have to be neat, just get some of the flavors into the slits as deeply as you can. Refrigerate the rest of the mustard mixture.
Step 3
Add roast to plastic bag, remove as much air as possible, and seal. Place in dish (in case of leakage) and refrigerate all day or overnight. Turn occasionally if you can.
Step 4
Preheat oven to 500 degrees F. Remove roast and mustard mixture from refrigerator and allow to come to room temperature. Once roast is room temperature, rub entire outside of roast with the rest of the mustard mixture.
Step 5
Place the meat on a rack in an open roasting pan. Place the roast in the oven and close the door quickly. Reduce the temperature to 475 degrees F. Do not open the oven door from this time on.
Step 6
Roast for seven minutes per pound, then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door during this time.
Step 7
Remove the roast from the oven, tent with foil, and allow to sit for 20 minutes. Carve across the grain into thin slices to serve.
Tips & Warnings
This is a low fat cut, so any flavor you can add will be a plus.
Experiment with other flavors in the marinade. Just make you use wine or another acid as a tenderizer.
Another tasty combination is lemon, garlic, rosemary, olive oil, honey, Dijon mustard and red wine.
Make sure the roast is at room temperature before you put it into the preheated oven.
Don't open the oven after you've put the roast in.
Don't be tempted to cook for more than 9 minutes per pound.
Allow to sit in the closed oven for the entire 2 1/2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (633g) | ||
Recipe Makes: 1 | ||
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Calories: 1043 | ||
Calories from Fat: 495 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55g | 73 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 39.6g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 249.1mg | 9 % | |
Potassium 906.4mg | 24 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 39.4g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1043
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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