Eye-of-Round Roast au Jus

Standard

roastI like my meat very, very lean so an Eye-of-Round roast is right up my alley. It is cut from the rear leg of the cow and although lean it can be tough if not cooked properly. This method uses a combination of spices to create a rub that are easily found in most kitchens. Once the roast has been prepped it is seared in a hot pan on all sides and then transferred to the oven for about 40 minutes. Water is added to the drippings as the roast rests to deglaze the pan and then reduced to create an au jus that concentrates all of the flavors of the rub and the roast. Delicious, lean and a little bit rare . . . a perfect roast (and perfect roast beef sandwiches to follow).


EYE-OF-ROUND ROAST AU JUS  (Serves 8)

Ingredients

  • 1 tsp. pepper (coarsely ground preferred)
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt2 lb. eye-of-round roast, all visible fat discarded
  • 1 tsp. olive oil
  • 1/2 cup water
  • 1/8 tsp. salt

Directions

  1. Preheat the oven to 325°F.
  2. In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef.
  3. Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet.
  4. Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don?t let it overcook or it will become tough.
  5. Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat.
  6. Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction.

~ from Heart.org ~

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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