Eye of Round Roast

meat thermometer

a perfect medium

all sliced with gravy

I am linking this post to Kathy's Food Wednesdays. Thanks Nicole for suggesting this over and over!

I had great success with this 6 pound eye of round roast that was on sale at my local supermarket.  I decided to use my thermometer that can be left in the meat as it roasts.  Of course I changed out the battery when it was not responding at first.  Try turning it on Christine, duh.  I hate gadgets.

Here is how I did it:

6lb eye of round beef roast

marinade:

2 tbs olive oil

1/2 tsp salt

1/2 tsp pepper 

1 tsp dried thyme

1 onion chopped

2 cloves garlic minced

2 tbs worcestershire sauce

1/2 can tomato paste (or ketchup)

1 tsp dijon mustard

gravy:

2 c low sodium beef stock

2 tsp cornstarch

1 tbs unsalted butter

drippings

preheat oven 450F

rinse and dry roast, rest roast at room temperature 45 mins

marinate roast with ingredients above

roast 20 min fat side up

lower to 350F

roast 1 1/2 hours (135F-med rare) or 30 min/kg

remove from oven and rest 20 mins (internal temp will rise to 145F- med)

make the gravy by bringing the drippings, stock, cornstarch and butter. to a boil

can roast potatoes and carrots separately.

Crockpot method (not tried yet):

marinate roast

brown the roast

add to crockpot 6-8 hrs on low  or 4-6 hrs on high (depending on size of roast)

remove roast

add cornstarch to drippings till thickened

references

https://www.justapinch.com/recipes/main-course/beef/beef-bottom-round-roast-perfection.html

https://www.youtube.com/watch?v=_TA2jZH4_G0&t=531s