WRAPPED EYE OF ROUND ROAST
F&L Market has Boneless Beef Eye of Round Roast for $2.99 a pound. Grab some Smithfield bacon for $2.99 and you have dinner perfection.
- 1 Eye of Round Roast; 2-1/2 to 3 pounds
- 1/2 tsp black pepper
- 1 tsp cup kosher salt
- 2 tbsp olive oil; divided
- 2 tbsp. Dijon mustard
- 1/4 cup fresh parsley
- 1 small white onion, quartered
- 8oz button mushrooms, cleaned and sliced
- 2 large minced garlic cloves (about 2 tsp)
- 1/4 cup white wine or beef stock
- 6 – 8 strips of bacon, raw
Optional Sauce Suggestions:
- Au jus beef stock sauce
- creamy horseradish sauce
- Cooking times will vary depending on the size of the roast you select. As a rule of thumb, figure on 15 minutes per pound to calculate the average cooking time for your roast. However, when it comes time to cook the roast, don’t just follow your nose or rely on time alone to judge when the meat is cooked properly. Use a digital thermometer for optimal results.
- To cook: Preheat your oven to 450 degrees F for at least 30 minutes while the roast comes to room temperature.
- Heat a large skillet over medium high-heat and add 1 tbsp of olive oil. Season the beef with salt and pepper on all sides. Add the meat into the hot pan and sear on all sides – even the ends.
- Meanwhile, in a food processor, blend mushrooms, parsley, onions and garlic. Add another 1 tbsp of olive oil – if necessary. Add the mushroom blend and sauté. Add wine to deglaze the pan and bring to a boil. Cook for 5 minutes or until the liquid boils off and becomes a paste (called duxelles). Season with salt and pepper to taste. Set aside.
- In a roasting pan, line 6 to 8 slices of bacon, slightly overlapping each piece the same length of your roast – let the excess bacon drape over the edge of the pan. Place the seared roast onto the strips of bacon making sure they run underneath the entire width of the roast.
- Slather the top of the roast with Dijon mustard. Spoon the mushroom paste on top of the roast and pat down.
- Working in reverse order of how you laid the bacon down under the roast, bring the strips of bacon up over the top of the roast and secure under the opposite side. Season the top of the bacon with salt and pepper.
- Cook the roast for 15 minutes at 450 degrees F, then reduce the oven temperature to 325 degrees F.
- Continue cooking the roast at 325 degrees F until your meat thermometer placed in the thickest part of the meat reads 110 degrees F.
- Once the thermometer reaches 110 degrees F, remove the roast from the oven and allow it rest for 10-15 minutes. You can tent the roast if you like, but it is not necessary. During the resting time, the roast will continue to cook using the heat inside the roast, raising the internal temperature to 130 degrees F for a perfect medium-rare.
- Once the meat has rested fully and has reached and internal temperature of 130 degrees F, slice and serve (remembering to remove the string as you slice.
Cooking time will vary depending on the size of the roast. Calculate the actual weight by 15 (minutes per pound) and then divide that number by 60 to get your approximate time.For example: A 7.89 pound roast x 15 mins per pound = 118.35 minutes / 60 minutes per hour = 1.97 hours. According to our formula, an 8-pound roast will take about 2 hours to cook. Again. Do NOT rely solely on smell or this cooking formula to roast your Prime rib to perfection. Instead, invest in an internal meat thermometer and roast based on temperature. This is the only way to ensure the Perfect Prime Rib each and every time.