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Eye Roast Recipes




Source of Recipe


Justin's Gram on Mimi's
AN EYE ROAST MAKES AN EXCELLENT DINNER....MY RULE OF THUMB FOR COOKING A ROAST TILL PINKISH IS TO COOK IT FOR 25MINS. PER POUND. I START IT OUT IN A PRE-HEATED OVEN @400-425 DEGREES FOR THE FIRST HALF HOUR, I ALSO MAKE SURE I HAVE A FAIR AMOUNT OF THE BEEF SUET ON TOP OF ROAST WHICH I HAVE SALTED AND PEPPERED AND SPRINKLED WITH ONION POWEDER. AFTER THE FIRST HALF HOUR TURN YOUR OVEN DOWN TO 350DEGREES AND DURING THE LAST HALF HOUR OF COOKING ADD ABOUT A CUP OR TWO OF BOILING WATER TO THE PAN. WHEN YOU TAKE THE ROAST OUT LET IT REST FOR ABOUT TWENTY MINUTES. I THEN ADD THE JUICES FROM MY PAN TO A PAN THAT I HAVE ALREADY ADDED TWO-THREE PKG. OF BROWN GRAVY (MCCORMICKS, DURKEES, ETC) AND TWO-THREE CUPS OF WATER, DEPENDING ON HOW MANY PKGS. YOU USE, I ALSO ADD ABOUT 3-4 BEEF BOUILLON CUBES TO THIS GRAVY MIX, GET IT TO A LITTLE BOIL, WHILE WHISKING OR STIRRING ALL THE WHILE AND ADD 3 LEVEL TBLS. OF CORNSTARCH TO 1/4 CUP COLD WATER AND THICKEN GRAVY, THIS IS THE BEST AND IT COMES OUT GREAT EVERY TIME. GOOD LUCK!