Best Michael Symons Eye Of Round Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POT ROAST



Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

One 4-pound brisket point
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
4 stalks celery, diced
2 carrots, cleaned and diced
1 large yellow onion, diced
10 to 12 cloves garlic, peeled and smashed
1 bundle fresh thyme
4 tablespoons tomato paste
8 ounces red wine
2 to 4 cups chicken stock, beef stock or water

Steps:

  • Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
  • Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
  • Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
  • Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
  • If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.

MOM'S POT ROAST



Mom's Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds rump roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
One 28-ounce can tomato product (I'm using crushed tomatoes)
1 cup liquid (I'm using water)
2 bay leaves
1 pound dry pasta (I'm using shells)

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
  • Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
  • Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
  • To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

MICHAEL SYMON'S CHICAGO STYLE ITALIAN BEEF



Michael Symon's Chicago Style Italian Beef image

Make and share this Michael Symon's Chicago Style Italian Beef recipe from Food.com.

Provided by Kerena

Categories     < 4 Hours

Time 2h

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 20

2 1/2 lbs sirloin tip roast
4 garlic cloves
1 bunch oregano (leaves only)
2 teaspoons red pepper flakes
1 bunch thyme (leaves only)
1/2 cup extra virgin olive oil
salt and pepper
1 lb celery (peeled and sliced thin)
2 jalapenos (sliced into thin rings)
1 red fresno chile (sliced into thin rings)
2 garlic cloves (minced)
1 small red onion (sliced thin)
1 teaspoon dried ancho chile powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon coriander seed, Toasted
1/4 cup flat leaf parsley (chopped)
4 ounces red wine vinegar
4 ounces extra virgin olive oil
6 Italian rolls

Steps:

  • For the Sirloin: Preheat oven to 450°F.
  • Combine the garlic, oregano, red pepper flakes, thyme, extra virgin olive oil, and a generous pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the sirloin tip. Marinate at least 30 minutes. Combine the remaining half of the mixture with a quart of water.
  • Place on roasting pan and transfer to oven, roasting for 20 minutes.
  • Pour the rub-water mixture into the bottom of the pan. Reduce head to 350°F Return to oven and roast for another 30 minutes or until a meat thermometer reads rare - 130°F.
  • Transfer to a cutting board to rest and skim fat from the broth.
  • Very thinly slice the meat, against the grain. Place the sliced meat into the broth. Assemble sandwiches by piling meat onto the buns, topped with giardiniera. Dip in broth before serving.
  • For the Giardiniera: Combine all ingredients, mix well, and marinate for 24 hours at room temperature.

Nutrition Facts : Calories 376.8, Fat 29.3, SaturatedFat 4.2, Sodium 501.4, Carbohydrate 19.8, Fiber 2.8, Sugar 2, Protein 3.5

MICHAEL SYMON'S BRAISED POT ROAST



Michael Symon's Braised Pot Roast image

A Michael Symon Recipe from The Chew. Posting for safe keeping. The recipe calls for 4 beers, not sure if that is 4 bottles/cans of beer or 4 cups so I am listing it as 4 cups.

Provided by Kerena

Categories     Roast Beef

Time 5h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 14

5 lbs chuck blade roast (silver skin removed)
1 lb thick slab bacon (large dice)
8 carrots (rinsed and peeled and cut into 2 inch pieces)
15 shallots (peeled and left whole)
5 garlic cloves (peeled and smashed)
2 tablespoons coriander seeds
2 fresh bay leaves
16 ounces apple cider
4 cups beer
8 cups chicken (preferably homemade) or 8 cups beef stock (preferably homemade)
8 sprigs thyme
salt
1/2 cup mint leaf (torn)
2 lemons (zest only)

Steps:

  • Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
  • Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
  • Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
  • Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
  • Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

Nutrition Facts : Calories 375.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 533.6, Carbohydrate 19.8, Fiber 2.8, Sugar 3.3, Protein 9.1

MICHAEL SYMON'S EYE OF ROUND ROAST RECIPE - (3.8/5)



Michael Symon's Eye of Round Roast Recipe - (3.8/5) image

Provided by francesn

Number Of Ingredients 5

1 4 pound Eye Round Roast (or Rump Roast or Prime Rib)
Salt and Pepper
Olive Oil
4 Garlic cloves (unpeeled; smashed)
4 sprigs Rosemary

Steps:

  • Liberally season the eye round roast with salt and pepper and refrigerate overnight. An hour before cooking, remove the roast form the refrigerator to allow to come to room temperature. Meanwhile, preheat the oven to 400 degrees F. Rub the roast with olive oil and drizzle olive oil in the bottom of the roasting pan. Add the garlic and rosemary to the pan and place the roast on top. Cook for 30 minutes and then baste the roast with any pan drippings. Reduce the heat to 350 degrees F and cook until the meat is medium-rare (an internal temperature of 125-130 degrees F), about 1 hour and 15 minutes. Keep basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting. Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the roast to the desired thickness and serve.

Related Topics