Hey food lovers! Let’s talk about something delicious and mouth-watering today – Slow-Roasted Eye Of Round Roast. A succulent, slow-roasted beef delight that fills up any occasion with pure gastronomic pleasure. Imagine tender slices of beef roast on your plate, drizzled with deep-flavoured brown juice… Mmmm! Got your tongue tingling, didn’t it? Right, whether it’s Thanksgiving, a Sunday family dinner, or that special date night, this dish is a winner all the way! Winners aren’t born overnight though. Slow-Roasted Eye Of Round Roast Recipe involves low-temp cooking, done slowly over time, achieving total beefy brilliance!
Alright folks, here’s what you need to know:
- Prep Time: 10 Minutes
- Cook Time: 2 Hours
- Total Time: 2 Hours 10 Minutes
- Servings: 6 People
- Yield: 1 Eye Of Round Roast
Whet your appetite? Perfect, cause guess what���s next! Yup, the recipe. Let’s soar to our culinary horizon!
Ingredients & Equipment You’ll Need
- 1 Eye of Round Roast (about 3-4 lbs)
- 4 Garlic Cloves, finely chopped
- 2 tsp Salt
- 1 tsp Pepper
- 2 sprigs Fresh Rosemary, finely chopped
- 3 tbsp Olive Oil
Equipment: Sharp Knife, Roasting Pan, Meat Thermometer
Alright! A quick rundown. The garlic and rosemary here are going to create an aromatic crust on your roast that complements the beautiful, beefy interior. Olive oil? Well, that���s your canvas to carry all those flavours directly into the meat. Remember, quality ingredients mean quality eating. Let���s get roasting!
How To Make Slow-Roasted Eye Of Round Roast
- Get your oven preheated to 200F. We’re slow-roasting this baby!
- Now, take your roast. Lather it up with olive oil, then rub the garlic, rosemary, salt, and pepper all over. Make sure it���s good and covered.
- Next up, place your newly-pampered roast on the roasting pan and insert the thermometer. We’re looking for an internal temperature of 135F for that perfect medium-rare treat.
Tips For The Best Results
- Allow your roast to rest for at least ten minutes before carving. This lets the juices redistribute. We know it���s tempting, but patience is a virtue here!
- For a juicier roast, try a dry brine method. Just salt the roast the night before and let it rest in the fridge. This will give a much tender and flavourful roast.
Storage Tips
- Leftovers can be stored in the fridge in an air-tight container for upto 4-5 days.
- For longer term, you can freeze your leftovers in freezer-safe bags upto 2-3 months.
Frequently Asked Questions
Q: Can I use another type of roast?
A: Yes, you can use this recipe for other cuts, but the cooking time may vary depending on the size and cut of the roast.
Q: Can I prepare this dish ahead of time?
A: Absolutely! Just refrigerate the roast after it’s prepared and bake it when you’re ready.
Q: Can I use dried rosemary instead of fresh?
A: Yes, but fresh herbs will give a much better taste.
Q: Is it necessary to use meat thermometer?
A: Yes, it’s hard to guess the doneness of roast without a meat thermometer. Under-cooked or over-cooked roast can ruin the whole dish, it’s better to use a thermometer to be sure.
Q: Can I roast veggies along with the beef?
A: Yes, you can add veggies to the roasting pan for an additional taste.
Nutritional Facts of Slow-Roasted Eye Of Round Roast
- Calories: 335 kcal
- Carbohydrates: 12g
- Protein: 30g
- Fat: 18g
- Sodium: 940mg
- Potassium: 450mg
In conclusion, the Slow-Roasted Eye Of Round Roast Recipe is a sea of mouth-watering flavours. Paired with some roasted potatoes and a nice bottle of red wine, it forms an unbeatable dining experience. Until next time, keep the stoves hot and the plates full!
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