Eye Round Roast Beef Recipes

Eye round roast beef recipes.

Of the 3 main cuts of beef the most popular is Rib Eye, then London broil,and the Eye of Round,all are from the hind quarters.

The Eye of Round is the cut from the round steak section of a beef's hind quarters.

This is the cheaper cut of beef (eye of round) beef is a less popular part of beef, because it can be very chewy, and can be quiet tough using most recipes for quick roasting.

When cooked in the traditional manner it can be very tough to chew, but with a little simple preparation and using this cooking technique the cooking procedure you will turn this inexpensive cut of beef into a delicious, tasty succulent tender roast for the whole family.

Easy and Simple to prepare.

Inexpensive Tasty and Tender.

Ingredients for this eye round roast beef recipes.

  • 4/5 lbs eye of round beef.
  • salt and fresh ground black pepper to taste.
  • 3 cloves garlic.
  • 2 tbsp Worcester sauce.
  • 1 tbsp mixed dried herbs.

Directions eye round roast beef recipes.

  1. Mixed the Worcester sauce with the mixed herbs the rub the mixture all over the beef.
  2. Place this marinated beef into a resealable plastic bag seal and place in the fridge for 2 hours, turning it every half hour to even and encourage the marinating process.

Slice fine the cloves of garlic.

  • Make slits all around the meat between ¼ and 1/2an inch deep and insert the garlic pieces into the slices into the beef. • Season with salt, pepper.
  • Place roast in roasting dish or deep baking pan.
  • Do not cover or add any liquid.
  • Place in preheated oven at 500 degrees oven for 5 minutes, and then turn the heat down to 475 degrees.
  • Roast at 475 for 7 mins per pound. So with a 4lb beef: 28 minutes, beef 5lbs 35 minutes.
  • After that, switch off the oven and let your roast continue to cook and rest in oven for at least 2 ½ hours.
  • Do NOT open the door until after the 2 ½ hours during this time.
  • Remove your roast from the pan, rest, carve.
  • Try some steamed broccoli, carrots with sliced potatoes Dauphinaise style.

Serves 4 persons.

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