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Eye of Round Roast with Veggies

“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread – there may be.”

-David Grayson

It’s like a present, all wrapped up and ready to eat!

 

I keep stumbling upon super cheap deals on eye of round beef roasts.

The first one I passed on because honestly, I had not a clue what I would do with it when I got it home.

 I am a hopeless researching place where useless facts go to get dusty on my mental shelf & when I encounter something that has thwarted me, I’m going to seek out all the info I can on it, until I understand it. I call it a funny quirk. My Handsome Prince calls me as his partner for all Trivial Pursuit Games, where collectively we kick booty due to the fact that he has that same weird knack too. :)

Too bad we’re not Jeopardy Game Show smart.

We’re a bit too real and always do our own stunts… most are unplanned dismounts, to test if gravity is still holding true. ;) I have the x-rays to prove a few of my less than graceful ways and klutzy tendencies.

The roast. I went home and looked up a handful of eye of round roast recipes to see what the general rules seem to be with this cut of meat.

Hey, no shame in not knowing. Educate yourself and go back into the kitchen, that much better.

I decided since these eye of round roasts seems to keep finding me on the cheap and they are more than enough to provide a meal for my family. I need to get cooking! I put my super simple spin on it to make it similar to another family favorite comfort food and so that my WHOLE meal cooks all in one place with no extra help from me. My way is only one way to cook this easy cut of beef, if it doesn’t appeal you care certainly welcome to put your own spin on it. I’d love to hear how you snaz this old classic up!

Pick up a good size eye of round beef roast, some small yellow or red potatoes, carrots, onion and a can of your favorite beef stock.

Preheat your oven to 500 degrees, please!

This is SO easy!

Place your roast in your baking dish, I choose a throw away pan for easy clean up. Sorry, no one in my house likes doing dishes so I have to cut corners where I can… not the best example but I’m woefully human too my friends.

Wash your potatoes and cut them into 4’s or chunks. Chop a small onion and open a small bag of baby carrots.

Toss all your veggies into your pan around your roast. Pour your beef stock over all.

Lawry’s Seasoned Salt & Garlic Salt

 

Generously sprinkle your dish with Seasoned Salt, Garlic Salt and Pepper.

I will often add some fresh crushed garlic as well BUT I’m a bit of a garlic nut. :) If you have some soy sauce you could add a couple of teaspoons or Worcestershire sauce, if you like.

I used both yellow and red potatoes because that’s what I had on hand. I just love how all the flavors melt together and compliment each other to make a wonderful meal.

 

 

Take about 3 Tbl of butter and cut it into small bits to sprinkle over the dish. Wrap your dish tight in foil. Put a cookie sheet under your dish when you place it in the oven so it’s easier to lift in and out but also just in case you have any leaks.

Put it in your oven at 500 degrees for 8 minutes per pound of meat your cooking.

Example: I often cook a 4 lb. roast, so I would cook my 4 lb. roast at 500 degrees for 32 minutes.

When the time is up, DO NOT open the oven!!! Simply turn the oven off, leaving it’s contents alone and please set your timer for…

2 Hours.

I thought it seemed so bizarre to cook something by turning OFF my oven. Trust the process friends.

Your roast will continue to cook in it’s nice warm cave. After the 2 hours are up, take your dish out of the oven, remove foil and let stand 15 minutes before you cut the meat. It will retain it’s moisture and flavor better that way, or so I hear. It’s just the way I’ve always been trained to do it. I usually ask a million questions but I’ve seen the proof first hand so I’ll go with it. Trusting the process.

Oh my heavens this smells wonderful!

 

Most eye of round roast recipes do not cover the roast with foil or add anything but spices. They produce a roast that is a beautiful medium rare. My Handsome Prince prefers medium well to well done so naturally most of the kiddos do too. By covering your dish with foil it produces a roast that is a tender moist medium well done dish.

The choice is yours. I like that I do not have to fuss with it and the whole meal cooks together. However, the alternative recipes for this cut of meat have a much different flavor. Both are great!

I’m just trying to keep it simple, delicious and come in WAY under budget!

Pair it with a salad, jello, fruit or serve on it’s own.

Gather your family, give everyone a great reason to sit down together to enjoy a meal and make some memories.

You can be better than me and use real bake ware. You can help the planet, save the whales and keep your eco foot print low.

I wont judge if you follow my craptastic example, though. Ugh, dishes! I understand.

Happy Simple Cooking!

With love in every bite,

Meg xoxo

 

 

 

Dinner is Served!

 

 

 

 

 


 

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1 comment

  1. Missy

    I have read this recipe every where it’s following me think I will have to try it!! Love the tip on covering it because I’m not crazy about rare meat either! Thanks again

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