by Jonathan S.
Member since:
July 6, 2007

What's for Dinner (Monday): Herb Rubbed Eye of Round

October 06, 2008 09:02 PM UTC (Updated: October 06, 2008 09:08 PM UTC)
views: 0 | comments: 11
http://media-files.gather.com/images/d579/d225/d745/d224/d96/f3/full.jpg
I got this idea from Shannon's Recipe of the Day for Monday, and since I found a nice eye of round at Meijer when I went shopping a little later, I decided to adapt it.

I used:
  • 1 1.75-lb. eye of round roast, trimmed
  • 1 tsp. garlic powder
  • 1 tsp. white pepper, ground
  • 1/2 tsp. half-sharp paprika
  • 1/2 tsp. ground cayenne pepper
  • 1 tsp. kosher salt
  • 1 tsp. Penzey's Tuscan Sunset seasoning, which consists of:
    • - basil
    • - oregano
    • - thyme
    • - Aleppo pepper
    • - garlic
    • -anise seed
    • - ground fennel
    • - black pepper
  • 2 Tbsp. extra-virgin olive oil
I mixed all the dry ingredients, then added the olive oil to make a paste. Brushed that onto the roast, let stand 20 minutes, and roasted at 375o for 17 minutes a pound, turning the roast once. It came out nice and brown on the outside and rare in the middle - exactly how we like it.

We both had salad, and I ate leftover orzo from the other night (livened up with some chicken broth and more Penzey's herbs) and Jennifer had leftover bowtie pasta with pesto.

With the different varieties of pepper (the white plus the Aleppo and the black pepper in the seasoning), the meat had a nice zing to it, but it also had a good flavor of its own. We both enjoyed it, and I'd do this again.

Comments: 11

Robin G. Oct 6, 2008, 9:13pm UTC
Gack, Jack! Put that baby back in the roaster for a few minutes! It needs to DIE!

Other than that, yum!
Alexis Newell Oct 6, 2008, 9:34pm UTC
That looks great! I'm definitely going to have to keep this in mind. These cuts of meat are always relatively inexpensive at the grocery store near me, so I'll have to look when I go to the store next time.

Thanks for the recipe!
Jonathan S. Oct 6, 2008, 10:09pm UTC
More for us, Robi... you can have the end bit that's medium.

Thanks, Alexis. We like eye of round a lot; it's relatively cheap but if you cook it properly it's quite tender. Not as good as sirloin, but not as expensive either...
☃ Shannon K. Wendt Oct 7, 2008, 9:13am UTC
Absolute perfection, Jack. You did this one justice.
☃ Shannon K. Wendt Oct 7, 2008, 9:13am UTC
Featured in Shannon's Cookbook.
Jonathan S. Oct 7, 2008, 11:46am UTC
Thanks Shannon!

I forgot to mention that I did one of my favorite things with any beef or lamb roast as well- I slivered two cloves of garlic, cut some small slits into the top of the roast, and inserted them into the meat before roasting. Always gives a nice garlic flavor...
Natalie Neal Whitefield Oct 7, 2008, 3:55pm UTC
For those who do not like their meat rare, or do not care for beef in general, be not so quick to judge. No one is forcing you to eat it. There is a tradition and a skill developed by the human race over the past few thousands (some say millions) of years---on how to obtain the best results when cooking a piece of meat---yes---meat! Those of us who live and work in ranch country eat meat. We enjoy it and are for the most part, long-lived, lean of build and physically and mentally strong well into our nineties. We have several meat-eaters in our community who are vigorous centenarians. Thanks, Jonathan, for explaining how to achieve a beautifully prepared roast to those of us here at Home Comfort...
Jonathan S. Oct 7, 2008, 4:14pm UTC
Natalie, thanks for the evolutionary defense of meat-eating (I'm completely on board with that!) I don't think it's that Robiyah dislikes beef though - it's just that she'd rather chew on a piece that's a bit more the consistency of an old boot... ;-)
Robin G. Oct 7, 2008, 4:56pm UTC
Yes, be not so quick to judge! Some of us love beef but don't feel like we should get the same taste as if we were to go out to a cow pasture and start sawing into the hind end of it.

...and I did say yum so I'm hoping that the comment was just a GENERAL comment.
Jonathan S. Oct 7, 2008, 5:32pm UTC
Robi - I hope you know that any time I give you a hard time, I'm teasing. Then again, I'm not very fond of being teased, so maybe I should leave off that.. And I did see the "Yum" comment - so I know you liked the recipe. And I did tell you you could have the end bit.
Austin Cushing Dec 12, 2008, 3:00am UTC
This comment is to let you know that this content has reached at least ten comments, and as such has been removed from Comment Speedway! Congratulations!

Join the Conversation
Chime in! Become a Gather member to comment.
Already a member? Sign in
top
 
Gather | Friends | Groups | Share
About Gather | Engagement Marketing | Gather Points | Advertise on Gather | Gather Press | Privacy | Terms of Service | Community Guidelines
Books | Business | Celebs | Entertainment | Family | Food | Giveaways | Health | Money | Moms | News | Politics | Sports | Style | Technology | Travel | Writing
Version 18247, "Zach"; Copyright © 2013 Gather Inc. All rights reserved.