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Results 11 - 20 of 356 for round roast
11. EYE ROUND ROAST
Place in bread pan and roast at 500°F at 8 minutes per pound. Turn off oven, do not open oven door and leave for 2 hours.
Cover all sides and ends of the roast with brown mustard, using entire ... with tongs or your hands. A knife or fork might pierce the salt casing.
Preheat CONVECTION oven to 325°F. Rub beef with a little oil and sprinkle with seasonings and put in roasting pan with a meat thermometer. ...
Brown roast on all sides. Place carrots ... hour add the cherry peppers to the top of roast. The carrots will have a wonderful, tart/sweet taste.
Season meat and brown both sides of meat in Dutch oven or heavy pot in 2 tablespoons shortening. After browning, drain off fat; return meat ...
Butterfly beef round roast by cutting horizontally through the ... minutes before carving. Carve thin slices. Serve alone or on sandwich buns.
Low Sodium. Makes 12 servings. Butterfly beef eye round roast by cutting horizontally through the ... four 3 ounce cooked servings per pounds.
Using sharp knife, pierce meat ... sauce. Pour over roasts. Cover and marinate in ... before slicing. Serve hot or cold. Makes 16 to 20 servings.
24 hours before serving, bake roast, covered, 300°F for 4 ... pour marinate over. Refrigerate. Bake in oven before serving at 325°F for 1 hour.
20. ROAST EYE ROUND
Put slits in roast beef and stuff with garlic ... Let simmer for about an hour. Let cool and slice. Put into juice and reheat. Yields 8 servings.
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