Beef: Eye of the Round

Foil-Wrapped Eye of Round Roast Beef

With this method you first bring the refrigerated meat to room temperature, then oven roast at very high heat to seal in the juices, then wrap the meat with foil and finish roasting to desired doneness at low heat.

• 1 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 4 cloves minced garlic
• 3-5 lb. eye of round roast
• 1/2 cup red wine (Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 2 Tbsp cold butter, cubed

1. Combine the oil, salt, pepper thyme and garlic into a paste.
2. Take the roast from the fridge and rub the seasoning  mixture all over the meat. Set aside at room temperature for 40 minutes, then turn the oven on to preheat to 500 degrees F.
3. Cut a piece or two of aluminum foil large enough to wrap the entire roast.
4. Place the foil on a baking sheet, place the seasoned meat on top (without wrapping it) and place uncovered in the 500 degree oven for 6 minutes per pound (18 minutes for a 3 pound roast, 24 minutes for a 4 pound roast, 30 minutes for a 5 pound roast.)
5. Remove the roast from the oven and carefully fold up the hot foil to wrap up the roast. Reduce oven temperature to 170 degrees F and put the foil-wrapped roast back in the oven for about an hour or until a thermometer stuck in the centre of the roast reads 120-125 degrees F for rare, 130-140 degrees F for medium-rare, or 140-150 degrees F for a medium centre.
6. When the roast is done, remove it from the oven and set it on a cutting board to rest.
7. Transfer any drippings into a saucepan, then combine with the beef broth and red wine (or water) in a saucepan. Bring to a simmer over medium-high heat until reduced by a quarter, then turn heat to medium-low and whisk in cubes of butter one at a time until melted into the sauce. Add salt and pepper to taste.
8. Slice the meat into 1/2 inch thick slices and pour the pan sauce on to to serve.

Slow-Roasted Eye of the Round/Top Round

With this method you salt the beef the day before to tenderize it, pan-sear to seal in the juices, then oven roast at low temperature.

Serve warm or slice to serve cold in sandwiches.

• 1 boneless 3-1/2 to 4-1/2 pound eye of the round roast
• 4 tsp kosher salt or 2 tsp table salt
• 2 tsp vegetable oil plus 1 Tbsp
• 2 tsp ground black pepper

1. The day before, sprinkle salt over all sides of the beef, wrap with plastic wrap and refrigerate 18-24 hours.
2. Oven rack should be in the middle of the oven. Preheat to 225 degrees F.
3. Remove roast from fridge and take off plastic wrap. Pat dry with paper towels.
4. Rub roast with 2 tsp. oil and sprinkle all sides evenly with pepper.
5. Heat 1 Tbsp oil in 12-inch skillet over medium-high heat until it starts to smoke.
6. Put roast in skillet and sear until browned on all sides, 3-4 minutes per side.
7. Transfer roast to a wire rack set on a rimmed baking sheet.
8. Roast at 225 degrees F. until thermometer inserted into centre of roast registers 115 degrees F for medium-rare (1-1/4 to 1-3/4 hours) or 125 degrees for medium (1-3/4 to 2-1/4 hours).
9. Turn oven off but leave the roast in the oven with the door closed 30 to 50 minutes longer, until thermometer reads 130 degrees for medium-rare or 140 degrees for medium.
10. Transfer roast to carving board but let rest 15 minutes outside of oven before slicing.

No-Fuss Roast Beef with Horseradish for a Buffet

• 1 4-5 lb. beef roast (eye of round/top round)
• 1/2 cup heavy cream
• 1/8 cup well-drained white prepared horseradish
• 1 tbsp. prepared mustard

1. Preheat oven to 325 degrees F.
2. Place beef on rack in foil-wrapped shallow roaster.
3. Roast 30 minutes per lb to 135 degrees F for medium doneness.
4. Remove meat from oven, cool to room temperature, wrap and refrigerate.
5. Whip cream until stiff. Fold the horseradish and mustard into the whipped cream. Wrap with plastic wrap and chill several hours in fridge.
6. Before serving, slice roast very thin and arrange slices on a platter. Decorate with sprigs of parsley if desired. Serve with horseradish cream.