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Post by chrissyc72 on Nov 10, 2024 20:27:23 GMT
How do you all make roast beef? Costco had eye round roast beef and I always find it too tough because I just don’t know how to cook it.
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peabay
Prolific Pea
Posts: 9,940
Jun 25, 2014 19:50:41 GMT
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Post by peabay on Nov 10, 2024 20:29:55 GMT
We don't really eat beef but my mother in law made it all the time. She roasted it pretty rare and sliced it really thin. And served it with gravy - all of which help with toughness.
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Post by littlemama on Nov 10, 2024 21:05:56 GMT
I make pot roast using a Chuck Roast. Im not brave enough to try an eye round roast!
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lindas
Pearl Clutcher
Posts: 4,305 
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Post by lindas on Nov 10, 2024 21:12:57 GMT
For a 3lb roast. Pre-heat oven to 500. Season as desired and place in roasting pan. Reduce oven to 475 and cook for 21 mins or 7 mins per pound then turn oven off and leave for 2 1/2 hrs. Do not open the oven door during this time. Remove from oven and check that internal temp is 145. Slice thin and serve.
I always make gravy with mine.
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amom23
Drama Llama
Posts: 5,446
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Post by amom23 on Nov 10, 2024 21:18:15 GMT
No matter the cut I put all roasts in the Crockpot. I pour a packet of AuJus mix and a can of french onion soup over the roast then cook on low all day. Even tougher cuts of meat come out tender.
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Post by andreasmom on Nov 11, 2024 6:01:08 GMT
For a 3lb roast. Pre-heat oven to 500. Season as desired and place in roasting pan. Reduce oven to 475 and cook for 21 mins or 7 mins per pound then turn oven off and leave for 2 1/2 hrs. Do not open the oven door during this time. Remove from oven and check that internal temp is 145. Slice thin and serve. I always make gravy with mine. This is the way  |
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Post by chrissyc72 on Nov 12, 2024 5:49:21 GMT
For a 3lb roast. Pre-heat oven to 500. Season as desired and place in roasting pan. Reduce oven to 475 and cook for 21 mins or 7 mins per pound then turn oven off and leave for 2 1/2 hrs. Do not open the oven door during this time. Remove from oven and check that internal temp is 145. Slice thin and serve. I always make gravy with mine. My problem is that my oven doesn’t stay hot that long. I’ve tried this before and it wasn’t cooked enough. |
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SweetieBsMom
Pearl Clutcher
Posts: 4,784
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Post by SweetieBsMom on Nov 12, 2024 16:04:03 GMT
For a 3lb roast. Pre-heat oven to 500. Season as desired and place in roasting pan. Reduce oven to 475 and cook for 21 mins or 7 mins per pound then turn oven off and leave for 2 1/2 hrs. Do not open the oven door during this time. Remove from oven and check that internal temp is 145. Slice thin and serve. I always make gravy with mine. I’ve done this with prime rib but not an eye round. I haven’t made an eye round since DH passed. I would put in a 325-350* oven with a thermometer and take out at 130-135 and cover with foil, carryover will bring it to 140. Then slice thin and serve with gravy. And I’d make a faux fried rice with the leftovers. |
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Post by essiejean on Nov 12, 2024 16:42:09 GMT
I like to brown some finely diced onion and garlic in oil on the stove in my dutch oven (stovetop) then I sear each side of the roast. Generously season all sides with Basil, salt & pepper. Then I add 1 cup of beef stock and once that come to boil I turn it to Low, put the cover on and simmer all day (at least 4-6 hours). Once I'm ready to finish up the meal I'll pull the roast out and let it rest in a bowl. I'll get the gravy started in the dutch oven using the liquid the roast was cooked in. While that is thickening I shred the roast. I do strain the gravy as I don't like the chunks of seasoning - I like a nice smooth brown gravy. Cooking it this way makes it way to tender to slice - which is why I shred it.
Since it is just my DH & I at least half of the shredded beef gets frozen (I use the bags that you suck the air out of) to be used for future meals.
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