|Great Recipes of the Great Cooks|
|by Arlene Feltman-Sailhac|
From Italian to pan-Asian, from classic French to bold, yet delicate and delicious Southwest cooking, the De Gustibus cooking school brings the sk...
1 - 10 of 36 for cooking eye round roast
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This recipe is ... fat from the roast. Slice it ... too carried away; eye round roast is naturally ... oven to 400°F. Cook open for 30 ... egg noodles. Serves 6-8.
Brown beef to seal in juices. Add remaining ingredients. Cover and simmer 3 1/2 hours. Strain juices; use as au jus, if desired. Best served cold.
Rub oil over ... and rub over roast. Place meat ... per pound at 350 degrees. The result will be a brown outer surface with an even rareness in the middle.
Rub oil over ... ingredients; rub over roast. Place meat ... in the middle. If you want it more well done, add an additional 10 minutes to cooking time.
Make small slits ... water. Add to gravy and cook until thickened, while stirring. Salt and pepper to taste. Serve with mashed potatoes, noodles or rice.
Sprinkle the roast with garlic powder, ... roast in oven cooking bag and pour ... with biscuits, horseradish spread and mustard. Makes about 25 servings.
Preheat oven to 450°F. Place eye of round beef roast in roaster or ... from the pan. Cook over low heat ... a tablespoon of butter to the gravy. Perfect!
The Day Before: Put eye of round roast in sealable container. ... roast is best when cooked rare-medium. Alter cooking time to suit your taste in doneness.
Combine catsup, mustard, ... and meat in a pan, cover with foil and cook until desired doneness. Baste while cooking. Bake at 350 degrees for 3-4 hours.
Salt and pepper roast. Place on ... 350 degrees and cook until desired doneness. ... make the gravy as thick as you want it. Add salt and pepper to taste.
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