Best Oven Style Eye Of The Round Steak Wveggies Recipes

OVEN STYLE EYE OF THE ROUND STEAK W/VEGGIES

Steps:

• 1. Preheat oven to 350 degrees F. This is the Cast Iron Pot with LID that I used to cook the Eye of the Round Steaks in. Add the herbs and spices to a small bowl then rub between fingers to blend and mix spices together. I keep this blend ALWAYS MIXED in an empty spice jar FOR EASY AVAILABILITY.
• 2. TENDERIZE STEAKS WITH MEAT MALLET or have it done in store before you purchase. Season Both sides of steaks with Spice seasoning Blend.
• 3. Spray pot with non stick cooking spray, add steaks and position evenly in pot, add any remaining excess flour over steaks, will aid in making a thick gravy.
• 4. Add carrots, onions, garlic mushrooms and Bay leaves.
• 5. Add canned diced tomatoes, tomato paste, & tomato Juice.
• 6. Add the Merlot. Cover with Lid and cook in preheated 350 degree oven for 3 hours or till meat is nice and tender.
• 7. Serve with mashed Potatoes, & your Favorite Crusty Bread. I made Irish Sweet Cake Bread, and everyone was happy.

TENDER EYE OF ROUND ROAST

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.