STOVE-TOP EYE ROUND WITH SPRING VEGETABLES
Categories easy to make steak recipe stove-top eye with spring vegetables steak and vegetables
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Trim all fat from eye round roast. Rub roast with pepper.
- In nonstick 5-quart Dutch oven over medium-high heat, in hot salad oil, cook eye round roast until browned on all sides. Add bouillon, garlic, bay leaf, and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
- Meanwhile, peel and trim tops from carrots. Discard tough ends from asparagus.
- After roast has cooked 20 minutes, add carrots and unpeeled potatoes to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes longer or until carrots and potatoes are fork-tender and temperature of roast reaches 135 degrees F on instant-read meat thermometer when inserted in thickest part of meat. Internal temperature of meat will rise to about 140 degrees F (medium-rare) upon standing.
- When roast is done, place on platter and let stand for 15 minutes for easier slicing; keep warm.
- In 12-inch skillet over high heat, in 1/2 inch boiling water, cook asparagus 3 to 5 minutes until tender-crisp.
- Remove carrots and potatoes to platter, reserving cooking broth. Discard garlic and bay leaf.
- Skim fat from broth. Thinly slice roast. Serve sliced roast, carrots, potatoes, and asparagus in deep dinner plates with broth.
Nutrition Facts : Calories 270 calories
STOVE TOP EYE OF THE ROUND
I adapted this recipe from another recipe that I came across in a Greek cookbook, omitting a couple of ingredients that I knew my family wouldn't like. It makes a very flavourful roast and is a good way to do a roast in the summer, especially if you don't have air conditioning! The leftovers make great sandwiches.
Provided by Irmgard
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat half the oil in a Dutch oven.
- Add the onion and garlic and cook, stirring, until the onion is soft.
- Remove with a slotted spoon and set aside.
- Sprinkle the meat with salt and pepper to taste.
- Heat the remaining oil in the same pan.
- Add the meat and cook, turning, until brown all over.
- Return the onion mixture to the pan.
- Add the wine, stock and herbs.
- Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
- Remove the meat from the pan and let stand for 10 minutes before slicing.
- While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
- Add a little extra stock to the pan if necessary.
- Cook until thickened and strain.
- Serve the sliced meat and gravy sprinkled with parsley.
Nutrition Facts : Calories 427.2, Fat 19, SaturatedFat 4.1, Cholesterol 133.8, Sodium 437.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.2, Protein 52.8
TENDER EYE OF ROUND ROAST
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
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
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