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EYE OF ROUND ROAST (for FRENCH DIP SANDWICHES) Recipe

3.9 stars - based on 4 votes
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This recipe for EYE OF ROUND ROAST (for FRENCH DIP SANDWICHES) is from A Family Cook, Made with Love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3-4 pound beef eye round roast
6 cloves garlic
kosher salt
1 teaspoon extra-virgin olive oil
1/2 teaspoon celery salt
pinch of cayenne pepper
Freshly ground black pepper
Directions:
Directions:
.Mince the garlic, then sprinkle with 1 tsp. salt and mash into a paste with the flat side of a large knife or spoon. Transfer to a bowl, add the olive oil, celery salt, cayenne and l/2 tsp. black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover, refrigerate at least 1 hr. or overnight. Preheat the oven to 425 degrees. Bring the beef to room temperature. Sprinkle with kosher salt and pepper. Place on a rack in a roasting pan; add 1 cup broth, and 1/2 c. water to pan and roast 10 min., then reduce the oven temperature to 350 degrees and roast until a thermometer inserted in center of beef registers 120 degrees (or until desired doness), about 45 min. Transfer to a cutting board, let rest 20 min. or so. Strain the pan juices; and use for Au jus or make gravy. ( For added flavor add a chopped onion and celery to broth)
Personal Notes:
Personal Notes:
This is a very flavorful roast! Thinly slice the beef against the grain ( it makes delicious French-dip sandwiches).

 

 

 

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