Does anyone have a recipe for a two pound beef eye of round roast?

Pot Roasted Eye of Round


A flavorful lean pot roast of beef recipe.


INGREDIENTS:


2 to 3 pounds beef eye of round


1/8 teaspoon salt


1/8 teaspoon black pepper


4 to 6 medium potatoes, halved


3 ribs celery, cut in large pieces


3 cups baby carrots or carrots cut in chunks


1 cup brewed black coffee


2 tablespoons cornstarch


PREPARATION:


Salt and pepper roast and place in a Dutch oven. Pour coffee over the roast. Place potatoes, carrots, and celery around the beef roast. Cover and simmer for 2 hours, or until meat is tender. Remove roast and vegetables.





Place broth in freezer for several minutes, until fat rises to top. Skim off fat then stir cornstarch into the broth. Add meat back to broth and heat thoroughly.


Serves 8.Does anyone have a recipe for a two pound beef eye of round roast?
i put my roast in a crock pot for 12 to 15 hrs on low with onion and aujus and it is so tender and nummyDoes anyone have a recipe for a two pound beef eye of round roast?
This'll sound weird, but yeah.





First of all, preheat the oven. 400 degrees Fahrenheit. Seems hot, yeah, but it'll come out great.





Salt and pepper the roast on all sides, and brown the outsides in a pan. Cut up some carrots and potatoes.





Get one of those Reynold's Oven Bags or make your own out of aluminum foil ... tear two big pieces and fold their edges together tightly.





Put the roast and vegetables in there. Now get out a bowl and mix these things together:





One cup (not can) Coca-Cola (yes, Coca-Cola)


One packet brown gravy mix


One can cream of mushroom soup





Pour this over the roast and vegetables inside the bag. Close the last side tightly. Oh, I mentioned to put this on a baking sheet, right?





Stick everything in the oven and leave it for 45 minutes. Flip the whole bag over (carefully!). Put it back in the oven for another 45 minutes to an hour.





Remove and cut bag open (hot!). Let cool a few minutes, remove from bag, slice and serve.





Mmmmmmm.





The gravy is the best I've ever had or made. You might want to double it. If so, here's a hint: the can of Coke is about 2 cups. Just pour it all in.
2 To 2 1/2 lb of eye of round


Roast


Marinade:





1/2 cup Red wine


2 teaspoons Beef bouillon


2 cups Water


Stuffing:





1 tablespoon Butter


2 Cloves garlic minced


1/2 cup Onion minced


8 ounces Mushrooms sliced


1/4 cup Minced fresh parsley


2 Slices bread torn into cubes























To prepare roast make a lengthwise cut down center of roast, leaving 1/2 inch intact on bottom. Do not completely cut through roast!Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides. Be careful not to cut through roast.


Open roast and flatten roast using a meat mallet. Place roast in plastic bag with marinade and let marinade in refrigerator 4 to 6 hours, turning occasionally.


In skillet saute garlic, onion, mushrooms and butter.Remove from heat and add parsley and bread crumbs.Remove meat from marinade and pat dry. discard marinade.


Spread stuffing over meat and roll jelly roll fashion starting with long side. tie roll with string at intervals.


Place seam side down on roasting rack and roast 325 uncovered for 40 to 60 minutes ( 20 minutes per pound )Let roast rest 15 minutes before serving.


Note: meat department may double butterfly roast for you if you don't want to cut roast as instructed above.
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