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Eye of round slow roasted recipe, rich beefy flavor, juicy and tender, absolutely delicious!Wireless meat thermometer:https://amzn.to/3UIV9URCheaper option:h.

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Directions. Allow the eye of round beef fillet to sit out at room temperature for 1 to 2 hours. Preheat the oven to 500 F. Place the eye of round beef in an foil-covered oven tray. In a small bowl.

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Preheat the oven to 325 F. Complete steps 1 thru 4, but transfer the braising mixture to a suitably sized Dutch oven. Place the browned roast (and any natural juices from while it was resting) amidst the braising mixture. Arrange the vegetables around. Add the beef broth.

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Instructions. Preheat the oven to 325 degrees. Season the eye of round roast, covering all sides with the pot roast seasoning. Heat the butter in dutch oven on medium-high heat. Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.

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4. Add the meat and vegetables. Layer 1 large sliced sweet onion and 2 teaspoons minced garlic across the bottom of your crockpot. Next, lay your 3 pound eye of round roast in the center of the pot and add 3 large cubed russet potatoes, 2 medium sliced carrots, and 3 ribs sliced celery around it.; Pour in the liquids and seasonings.

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Make compound butter: In a medium bowl, combine the butter, garlic, fresh herbs, salt and pepper. Preheat oven: Preheat oven to 500°F. Dry beef & smear with butter: Gently pat beef dry with paper towels. Spread some of the butter evenly over one side of the beef.

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Refrigerate it overnight or for at least 4 hours. Preheat the oven to 250-F, then drain the meat from the marinade. Cut deep slits into the roast with a sharp paring knife, then stuff garlic cloves into the slits. Sprinkle the roast with the steak spice seasoning. Heat the butter in a skillet over medium-high heat.

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Roast your Eye of the Round in the very hot oven for 25 to 30 minutes (the outside should be browned and slightly crispy at this point), then briefly remove the roast from the oven and insert a probe thermometer in the center of the roast. Lower the heat in the oven to 225 degrees F, then place the roast back in the oven.

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Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.

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Fry for 5 minutes, turning regularly using kitchen tongs for even browning. Place the roast and other ingredients into the crock pot. Set the crock pot to cook on High for 6-7 hours or Low for 8-10 hours until tender (see note). Optional gravy: Pour the juices from the crock pot into a saucepan on medium-high heat.

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Chef Cherie White Peppercorns in a resealable plastic bag 1 lb. 16 oz

Step 1. Pat roast dry with paper towels. Rub generously with salt (at least ¼ cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off. Step 2. Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet.

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In a large skillet over medium-high heat, heat the oil and sear the roast on each side until browned. Place the seared roast into the slow cooker. In a bowl, whisk together the brown gravy mix, ranch seasoning, and beef broth until well combined. Pour the gravy mixture over the roast in the slow cooker.

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Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C). Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.

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This recipe will work for anything between 3 1/2 to 4 1/2 lb roast. Rub the salt over the surface of the beef and wrap tightly in plastic wrap. Store in the refrigerator for at least 12, preferably 24 hours. Preheat oven to 225F. Dry the surface of the beef with paper towels, then rub with the vegetable oil. Season with pepper.

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Cover with plastic wrap and let it sit in the fridge overnight, or for an hour minimum. Heat the oven to 225 F. Spray the beef with a light coating of olive oil and sear on a heavy skillet over high heat on all sides. Transfer roast to a rack over a baking sheet and place in the oven.