Recipes

Eye-of-Round Roast

by noelle on September 7, 2009

I was at Costco one day, and decided that I was going to buy some roasts to make.  I found a lovely looking roast that was pretty inexpensive, and brought it home.

When I got home I went on the Internet to see if I could find a good roast recipe for the eye of round roast.  To my dismay, I found that this cut of was a very dry, tough piece of meat.  Luckily, I was able to locate a recipe on allrecipes.com for a High Temperature Eye of Round Roast.  It is a very strange way to roast a piece of meat, and I was skeptical at first, however, I have tried this recipe a few times now, and each time, the results have been spectacular.  The unique process in which you cook the roast takes a lean, tough piece of meat, and makes it tender, moist and delicious.

Here are the instructions:

Ingredients:

  • 1 beef eye of round roast (make sure that you know how much your roast weighs)
  • salt and pepper and additional spices to taste

I rub my roast with a combination of olive oil, garlic powder, parsley flakes, celery seed, salt and pepper.  The combination of spices is up to you.

Directions for Roast Perfection:

Preheat your oven to 500 degrees F (260 degrees C).

Season your roast with desired spices and place in a roasting pan or baking dish. Do not cover or add any water to the pan.  I like to place my roast fat up, so the juices flow down through the meat.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for seven minutes per pound and then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!  This is KEY!  No peeking!

Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C).

Carve and serve.

Enjoy this juicy, tender, perfectly cooked roast with garlic mashed potatoes, and steamed veggies.  Mmmm.  Sooo good!

Original Recipe can be found here.

INGREDIENTS (Nutrition)

* 1 (3 pound) beef eye of round roast
* salt and pepper to taste

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What to Drink?
Wine     Merlot
DIRECTIONS

1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (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 at all during this time!
3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

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Worky Work. Busy Bee

by noelle on October 15, 2008

I am so tired. I have had the busiest past 5 or so days. I have been putting off writing something here, because I truly can’t think of anything that has happened to me that is blog-worthy to write about these days. Let’s see…

There are 191 days left until our wedding. I honestly can’t wait. We are getting our engagement pictures taken on Saturday.

On Friday night I went out for dinner with Vlad, Amie and Jeff. It was excellent; however, we got to the restaurant at 7:00pm and did not leave until 10:00pm. It was the longest dinner I have ever been to. It was worth the wait though.

On Saturday night we almost got killed. We were going to the bank machine to get money for the Stag and Doe we were going to that night. On the way home, I stopped at a 4-way stop and waited my turn to go. When it was my turn, I started to go, when out of nowhere, a pickup truck came barreling through the stop sign. He slammed on his breaks, and I slammed on my gas, tires were squealing, rubber was burning, my heart was racing. Thoughts flashed through my mind…was he going to hit me? How hurt was I going to be? Would I have to get a new car again? All I could do was push my pedal to the ground and hope we got out of the way on time. We did! He just missed us and we did not get t-boned. I had to pull over for a few moments, as I was so shaken up. Thank God!

On Sunday night, we went over to our friend’s house for dinner. On the menu was Butter Chicken, and Indian dish that neither Vlad nor I had tried before. It was delish!!! It chicken served in a buttery tomato/cream based sauce, seasoned with Indian Spices. It was served on rice, and so good that I had to get her recipe. Here it is:

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Butter Chicken Recipe

GROUP #1

32oz can Crushed Tomatoes
1 big can Tomato Paste
1/2 c.sugar
3/4 tsp salt (or more to taste)
1 tbsp. Ginger Powder
1 tbsp. Garlic Powder

GROUP #2

1 1/2 litre whipping cream
1/2 lb. butter

GROUP #3

1 tbsp Masala
1 Tbsp Cayenne Pepper
1 pkg. Kasoori Methi

GROUP #4

6 cubed chicken breast
1 onion chopped thin
1 tsp masala
1 tsp salt
1 tsp black pepper
1 tbsp olive oil

INSTRUCTIONS

1) Seperately boil ingredients in GROUP #2.

2) Add GROUP #1 ingredients to GROUP #2. Cook until rich in color…roughly 40 minutes.

3) Add the ingredients of GROUP #3 to the combined GROUP #1 and GROUP #2.

4) In a separate pot, you will begin cooking GROUP #4 (instructions below)

5) Heat olive oil and add onions, fry until they are soft/transparent.

6) Add the remaining ingredients of GROUP #4 into the pot of onions.

7) Once chicken is cooked, add sauce (combined GROUP #1, 2, 3) to the pot of chicken…only add enough sauce so it is not so liquidly.

8) Add 1 tsp of Masala and change heat to simmer and serve with white rice (not sticky rice) and/or with Nand or Roti.

9) The extra sauce can be frozen.
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On Monday, Vlad and I went to my Mom and Dad’s house for Thanksgiving dinner. It was a success. Dinner was excellent and included turkey, stuffing, gravy, mashed potatoes, sweet potatoes, sweet peas, corn, roast beef, salad, apple cake, apple pie, pumpkin pie, brownies and vanilla ice cream. It was delicious, and needless to say, my diet suffered that day. At least I worked out…right?

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