Discover three roast beef marinade recipes for the eye of round cut of beef. There are also recipes for an accompanying horseradish dip. Included are Worcestershire aned soy sauce, spicy apple juice and beef broth marinades.
The eye of round is a cut from the hind quarter of the beef. Other cuts from the hind quarter include top round and bottom round. The eye of round is the most tender of these hind quarter cuts, which are lean but tough and dry (without marbling). Braising, tenderizing and moist cooking are recommended methods for this cut.
Roast Beef with Worcestershire and Soy Sauces
Ingredients:
1 eye of round roast
Soy sauce and Worcestershire sauce mixed to taste
Several pats of butter
Directions:
Preheat oven on broil to 500 degrees. Place roast on metal sheet cake pan. Pierce top of roast with meat fork or paring knife. Mix equal portions of Worcestershire sauce and soy sauce. . Pour sauce mix over roast. Top the roast with butter pats. Place roast in oven and cook 3 minutes per pound of roast. Turn off oven and leave roast in oven for 1 1/2 hours. Do not open oven door. This is for a delicious medium rare roast.
You can serve the roast with horseradish dipping sauce (horseradish mixed with sour cream to taste).
Horseradish has a bite like radishes, daikon, wasabi or hot mustard, all of which complement a roast beef.
Horesradish Sauce Recipe
Makes about 1/2 cup
Ingredients:
- 3 tablespoons prepared horseradish
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoons chopped chives or scallions, green parts only
Directions:
In a medium mixing bowl, combine the horseradish, sour cream, Dijon mustard, mayonnaise and chives or scallions. Serve as a sauce for steak or pork.
Spicy Apple Juice Roast Recipe
Makes 4 to 6 main-dish servings
Ingredients:
- 1 eye round roast, about 3 to 4 pounds
- 4 cloves garlic or shallots, each cut in 4 to 6 slivers
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- 1 cup apple juice or cider
- 1/4 cup vegetable oil
Directions:
- With a paring knife, cut deep slits in the beef roast and bury a sliver of the garlic in each slit. Space them evenly over the roast.
- Combine the paprika, chili powder, garlic powder, cumin, salt and pepper; rub seasonings over the roast and place in a large food storage bag. Add the apple juice and oil. Seal the bag, refrigerate and let marinate for 2 hours.
- Preheat oven to 325 degrees F. Place the roast in a shallow pan and roast, uncovered, for about 25 minutes per pound, or until the internal temperature of the meat reaches to 150 degrees F. on a meat thermometer for medium.
Beef Broth Marinated Eye of Round Recipe
Makes 6 main-dish servings
Ingredients:
- 1 can (14 1/2 ounces) homemade or canned low-sodium beef broth
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 6 beef eye of round steaks, 3/4 inch thick (about 1 1/2 pounds)
Directions:
- In a large, shallow, nonreactive dish, combine broth, lemon juice, soy sauce, garlic powder and pepper. Add steaks to dish and turn to coat. Cover and refrigerate 1 hour, turning steaks occasionally.
- Preheat a charcoal or gas grill, arranging the coals for direct cooking. The coals should be medium-hot. Remove steaks from marinade and place on lightly oiled grill rack over medium-hot coals. Grill uncovered to desired doneness (allow 15 minutes for medium), turning once and brushing often with marinade.
Variation: Prepare steaks as directed in step 1. Remove steaks from marinade and place on rack in broiler pan. Broil 4 inches from heat to desired doneness (allow 15 minutes for medium), turning once and brushing often with marinade.
Paula I. Nielson - Paula I. Nielson, Ph.D., holds credentials and interests in anthropology, archaeology, religion, the Middle East and Asia.
