Type what you have

Ingredients

• ✓ beef eye of round roast
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Season roast with salt and pepper.
3. 3 Place in a roasting pan or baking dish. Do not cover or add water.
4. 4 Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.
5. 5 Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

By Lyn N Barbour

Ingredients

• ✓ beef eye of round roast
• kosher salt
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C).
2. 2 Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan.
3. 3 Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat.
4. 4 Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C).
5. 5 Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes.
6. 6 Slice and serve.
7. 7 Enjoy!

By RCP80

Ingredients

• ✓ beef eye of round roast
• beef broth
• ketchup
• brown sugar
• lemon juice
• steak sauce
• garlic
• black pepper
• worcestershire sauce
• salt
• sandwich bun

Instructions

1. 1 Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
2. 2 Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
3. 3 Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
4. 4 Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

By LEAHB21

Ingredients

• ✓ beef eye of round roast
• salt
• garlic granule
• onion powder
• black pepper
• worcestershire sauce
• avocado oil

Instructions

1. 1 Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
2. 2 Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
3. 3 Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
4. 4 When the time is up, remove roast from the bag and pat completely dry with paper towels.
5. 5 Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
6. 6 Move the roast to a serving dish and serve.

By Bren

Ingredients

• ✓ beef eye of round roast
• garlic
• olive oil
• kosher salt
• black pepper
• thyme
• aluminum foil
• red wine
• beef broth
• butter

Instructions

1. 1 Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).
2. 2 Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.
3. 3 Roast in the preheated oven for 18 minutes.
4. 4 Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.
5. 5 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.
6. 6 Remove roast and set it on a cutting board to rest.
7. 7 Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.
8. 8 Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.

By Reynolds KitchensR

Ingredients

• ✓ beef eye of round roast
• chorizo sausage
• garlic
• oregano
• paprika
• salt
• black pepper
• orange juice
• lime juice
• lemon juice
• olive oil
• onion
• beef broth
• sherry
• bay leaf
• potato

Instructions

1. 1 Lay roast flat on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in roast by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating a cross shape that extends through the roast. Stuff chorizo pieces into pocket. Pierce roast all over using the same knife; transfer to a glass or ceramic bowl.
2. 2 Mash garlic and oregano with a mortar and pestle until a paste forms; rub all over roast, then season with paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove roast from marinade; shake off excess. Reserve marinade.
3. 3 Heat oil in a large Dutch oven over medium heat. Brown roast on all sides, about 10 minutes; transfer to a platter, and set aside. Add onions; cook and stir until softened and translucent, about 5 minutes. Return roast to the Dutch oven. Add beef broth, sherry, reserved marinade, and bay leaves. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
4. 4 Add potatoes to the Dutch oven, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
5. 5 Transfer roast to a platter; cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch-thick slices; arrange potatoes on the platter. Pour sauce over roast and potatoes to serve.

By Viper725