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    You are in: Home / Recipes / Eye of Round Roast Recipe
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    Eye of Round Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Sandylee's Note:

    This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
    2. 2
      Stir together remaining ingredients and pour over the top of the roast, covering all.
    3. 3
      Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
    4. 4
      Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
    5. 5
      After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
    6. 6
      Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
    7. 7
      To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.

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    Ratings & Reviews:

    • on March 31, 2008

      45

      Very good, although I followed the recipe exactly with a 4 pound roast it was a bit dry, we all enjoyed it anyhow. Next time I will cook for a little less time. Thanks for a wonderful recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2008

      45

      This made a very flavorful and tender roast even though I overcooked it a bit to medium well.. I used cream of brocolli soup and au jus mix. Cream of mushroom would have been better but the cream of brocolli tasted fine too. I will follow your cooking instructions more closely next time. I am always late in starting dinner so I roasted at 350 to speed up the cooking but you are right, slower is better. We enjoyed this, my four year old and her grandmother both had three helpings. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2008

      55

      I really liked this. I changed it just a bit, to fit our tastes. I used 2 (2#) Eye of rounds side by side and upped cooking time 45 minutes. I omitted onion, used 3/4 cup water and 2 pkgs McCormick brown Gravy mix. I used 6-7 garlic cloves sliced in place of onion. Love the technique. Next time I would like to make and let sit overnight and reheat to intensify flavors. The gravy is phenonemal! Smelled so yummy while cooking. Will roast some veggies tonight to make a stew with lefttover meat. TY for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Eye of Round Roast

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.8
     
    Calories from Fat 199
    44%
    Total Fat 22.2 g
    34%
    Saturated Fat 8.2 g
    41%
    Cholesterol 154.3 mg
    51%
    Sodium 746.1 mg
    31%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.8 g
    7%
    Protein 50.4 g
    100%

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