SUNDAY SUPPER
Farmboy called me from the grocers last week to announce there was an eye-of-round roast on sale for only $1.99#. Do I want one?
Hold on, I'll check.
Enter "Google".
Eye-of-round recipes.
Yup, I want one.
He came home with a 7#er.
Cut it in half, put one chunk in the freezer.
Copied the recipe from "Allrecipes.com"
Here ya go....
FarmgirlCyn's version......
1 (3#) beef eye of round roast
8 cloves of garlic, sliced thinly
2TBL kosher salt
1TBL pepper
2 teas. rosemary (I used my organic, dried, from summers potager)
2 teas. thyme (I have fresh in the window, but used dry)
Preheat oven to 525 degress (HOT!!!)
Cut tiny slits all over roast, and insert garlic slivers
Mix the seasonings and sprinkle all over roast
Place roast in a roasting pan, fat side up...tho there is not much fat (I used a 9x13) or baking dish
DO NOT COVER OR ADD WATER
Place roast in pre-heated oven. Reduce temp. to 475 F. Roast for 21 min. (7 min. per pound)
TURN OVEN OFF, AND LET THE ROAST SIT IN OVEN FOR 2 1/2 HOURS. DO NOT OPEN OVEN DOOR. I MEAN IT.
Remove roast from oven. Internal temp. should have reached 145 degrees.
Carve into thin slices to serve.
Now, when I followed these directions, the roast was done perfectly for us. Medium rare and very tasty. My only complaint is the roast is quite cool. I think I am going to mess with the recipe for the other half a roast, and turn the oven DOWN (not off) to maybe 180, and leave it in for maybe an hour. I will do an internal temp. check with my instant read thermometer, and gauge approximately how much longer to keep it in the oven.
If I were serving this as sandwich meat, I wouldn't care about how cool it was. But, we were having it with mashed potatoes, Caesar salad, and homemade rolls...and I wanted my meat warmer. I knew if I nuked it, it would be too overdone for my liking. So, we ate it as is.
To it's credit, the recipe is great, and I think there were over 40 commenters and most of them said it was the best roast they had ever eaten.
Oh yeah, the garlic, rosemary, and thyme were my idea....it's the same combo I use at Christmas for the prime rib roast.
8 cloves of garlic, sliced thinly
2TBL kosher salt
1TBL pepper
2 teas. rosemary (I used my organic, dried, from summers potager)
2 teas. thyme (I have fresh in the window, but used dry)
Preheat oven to 525 degress (HOT!!!)
Cut tiny slits all over roast, and insert garlic slivers
Mix the seasonings and sprinkle all over roast
Place roast in a roasting pan, fat side up...tho there is not much fat (I used a 9x13) or baking dish
DO NOT COVER OR ADD WATER
Place roast in pre-heated oven. Reduce temp. to 475 F. Roast for 21 min. (7 min. per pound)
TURN OVEN OFF, AND LET THE ROAST SIT IN OVEN FOR 2 1/2 HOURS. DO NOT OPEN OVEN DOOR. I MEAN IT.
Remove roast from oven. Internal temp. should have reached 145 degrees.
Carve into thin slices to serve.
Now, when I followed these directions, the roast was done perfectly for us. Medium rare and very tasty. My only complaint is the roast is quite cool. I think I am going to mess with the recipe for the other half a roast, and turn the oven DOWN (not off) to maybe 180, and leave it in for maybe an hour. I will do an internal temp. check with my instant read thermometer, and gauge approximately how much longer to keep it in the oven.
If I were serving this as sandwich meat, I wouldn't care about how cool it was. But, we were having it with mashed potatoes, Caesar salad, and homemade rolls...and I wanted my meat warmer. I knew if I nuked it, it would be too overdone for my liking. So, we ate it as is.
To it's credit, the recipe is great, and I think there were over 40 commenters and most of them said it was the best roast they had ever eaten.
Oh yeah, the garlic, rosemary, and thyme were my idea....it's the same combo I use at Christmas for the prime rib roast.
What's on the menu at YOUR house for Sunday supper?
Love,
Cyn
Love,
Cyn
8 comments:
I just know I saw this in the South Beach Diet cookbook...
if not the roast, then for sure the mashed potatoes...if not the potatoes, then the rolls.
Seriously, I'd come for Sunday's fare!!
missn ya girl
That is one HOT oven, Cyn!
my kitchen makeover blog is on the stove simmering
OH my ..that looks and sounds wonderful. Makes my mouth water just looking at it.
Are you staying warm enough there???? We got lots and lots of new snow..it is pretty...but I am sure ready for spring already!
Sounds sooo good! I'll be certain to give that a try. Tomorrow I'll be using your journal for my music. You have so many of my Keith Green favorites. They're wonderful. It reminds me of when i was younger and group from Moody Bible Institute in Chicago would spend the weekend in Open Air Ministries. We always had Keith Green when we warmed up the car.
Smiles,
Lea
Yikes, I'm really hungry now!
Fionally able to catch up on some blog reading...going back for more now...:)
p.s. Be sure and stop by my blog for your chance to win a free one year mag subscription!
Joy
xo
Cyn, that beef looks perfectly cooked. I bet it tasted good.
Wow! what a deal!
There have been some really good specials here lately... but I have to be able to plug my freezer in first...
But our beef isn't as good as you get in the US... Sigh...
Post a Comment