Sol's Eye of Round...

Terri_PacNW

18 years ago

I've misplaced my instructions..picked up an EYE yesterday and want to make it Sol's way..cuz it's phenom!!

Thanks..

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angelaid_gw

10 years ago

Terri, so good to see you back! You must check in at the Kitchen Table and let us know how the boys are doing and let us know how the "new" house is working out!

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Comments (19)

Marigene
18 years ago
Terri, how funny; I was just looking at this recipe, debating whether I would try it or not. I hate tough beef! Guess if it comes out tough I can always throw it in the pressure cooker.

Sol's Eye Round

Here's the way I prepare my roast. It's foolproof and really simple, but it's absolutely wonderful.

3 lb. eye of round roast
2-3 Tb. olive oil
3 Tb. coarsely cracked pepper

Preheat oven to 325ÃÂ°F. Coat the roast with the olive oil, and roll in the cracked pepper. Roast for about 60 minutes for rare. Transfer to a serving platter, allowing it to rest for at least 30 minutes before slicing.

Sol
Terri_PacNW
Original Author
18 years ago
THANK YOU MARIGENE!!!!
If you follow the directions it comes out perfect!!! I've made it twice before..but I apparently didn't keep the cooking times and temp! This time I've got it!!!
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I have never made an eye round as a pot roast, but I think some others have and will likely post. This is what I have done, thank you Sol! SOL'S EYE ROUND Here's the way I prepare my roast. It's foolproof and really simple, but it's absolutely wonderful. 3 lb. eye of round roast 2-3 Tb. olive oil 3 Tb. coarsely cracked pepper Preheat oven to 325Â°F. Coat the roast with the olive oil, and roll in the cracked pepper. Roast for about 60 minutes for rare. Transfer to a serving platter, allowing it to rest for at least 30 minutes before slicing. Sol
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steelmagnolia2007
18 years ago
Sounds wonderful. But I'll confess that I'm a devote of the high heat method for beef. It gives you such a beautiful sear on the outside, plus a tender inside.

Slather the roast with olive oil and pepper, as marigene described. (I like to use McCormick's Montreal Steak Seasoning in a heavy layer to coat. Hot as Hades, but it's only on the end pieces in much quantity.) Stick it in an oven preheated to 475 degrees F -- or 500, if it's very clean and you don't mind if your smoke alarm goes off. :)

Roast for about 20 minutes; then turn the heat way down and cook until medium rare. YUM!
earthlydelights
18 years ago
steelmag...what temp do you consider "way down" and how long do you keep it in?
steelmagnolia2007
18 years ago
ed, I turn it down to between 375-400. I leave it in until the meat registers about 115-120 degrees. Yes, that's low. But when it sits for awhile, it always gets way up above what they say it will.

For the au jus, add some beef broth and some balsamic vinegar.
Divine!
Solsthumper
18 years ago
Terri, I haven't made this in years. But it is one of Jim's favorite, so that's all about to change.
Rather than explain how it turns out, it's easier to just post a picture; this was taken when dinosaurs ruled the earth, so the quality of the photo is poor, but, you can still see how juicy the roast turns out.

Don't get me wrong, I like the high-heat method of cooking, but it's not always my preference, particularly with eye of round. Sometimes, Low and Slow is the way to go.
Well, I'll be darned - I'm a poet.

Sol
Terri_PacNW
Original Author
18 years ago
LOL Sol..it's lovely..and boy does it "juice"...I have half the roast leftover..and I didn't even pour in the pan juices from resting..but I moved it in the fridge a few minutes ago..and there was juice in the dish!

Now what to do with the other half..It was only 1.66lbs anyway..and I MADE the boys each eat half a slice..Kian nuked his til rubber "it's to pink!"...LOL I warned him..

And hubby and I had our fill lastnight.
stacy3
18 years ago
sol, and terri - thanks - I think I'm making this tonight!
steelmagnolia2007
18 years ago
Totally droolsome picture! ('Droolsome' is a word, isn't it?) You've certainly convinced me that I should give your method a shot, sol.

sm
dixiedog_2007
18 years ago
Thank you for showing this method of cooking this cut of beef. I'm going to give it a shot. I can get excellent cuts of this on sale all the time in my area.
Terri_PacNW
Original Author
10 years ago
I had to search for this recipe again. Google brought me back here.

In the oven now.
Terri_PacNW
Original Author
10 years ago
Hey Ang...I could do that. Life is a little bitter sweet right now. Hence why I'm back here. Food soothes the soul.
annie1992
10 years ago
Terri, thanks for bringing this thread back up, I have some round roasts in the freezer and I was looking for Sol's recipe, I vaguely remembered it.

Welcome back, I am sorry your soul needs soothing and do hope that everything turns out OK for you, but I'm happy to see you.

Annie
Terri_PacNW thanked annie1992
Terri_PacNW
Original Author
10 years ago
Got a little side tracked and it was in the oven a bit longer than it should have been, but still delish..The big guy sliced some up and piled it on a roll with my homemade bbq sauce. He sliced me a pile to dip in bbq sauce.

Dinner at nearly 8 pm... No veggies, no sides...just beef. :)

Oh and I also added REAL salt when I was rubbing in the pepper.
annie1992
10 years ago
Terri, sometimes just beef is enough. And I always use real salt, in spite of my young doctor's raised eyebrows. The Boy Wonder has already moved on and I got another, younger, newer doc. I'm blowing through doctors like Ashley does shoes, sheesh.

Annie
karl_tn
10 years ago
I got one of these roasts in my freezer that I picked up a couple weeks ago. I've been using the high heat method but I'm Gona try Sol's way this coming weekend, has my mouth watering looking at that picture
Jasdip
10 years ago
I braised a sirloin tip on the weekend, and I think the next one will be done this way.
palomalou
10 years ago
Glad to read this, because everytime I try to make a steak or hamburger I set off both smoke alarms. Funny that never had a neighbor knock on the door to see if all was okay!