How do you cook an eye of round roast frozen?

Answer 1

Sprinkle dry onion soup mix on top of meat. I add potatoes and carrots after an hour of baking in covered dish. I like to bake it slowly at 300 until tender. Approx 4-5 hrs depending on size of meat. The lower the temp the longer baking time and the meat will be more tender if cooked slowly. This is a no fail recipe. I may add about 1/2 cup of water if it cooks dry.

Answer 2

Apricot Marinated Eye of Round Roast INGREDIENTS * 1 cup water * 2 cups beef broth * 1/2 cup cider vinegar * 1 cup apricot preserves * 1 teaspoon salt * 1 onion, chopped * 1 carrot, chopped * 1 1/4 teaspoons pickling spice * 4 pounds eye of round roast * salt and pepper to taste * 2 tablespoons vegetable oil * 1 cup heavy cream

DIRECTIONS # In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled. # Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours. # Preheat oven to 350 degrees F (175 degrees C). # Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover. # Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes. # Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

Answer 3

ANSWER: You can cook an eye of round frozed, but it's not highly reccommended. An eye of round will take a long time inside the Temperature Danger Zone (TDZ): This is where bacterial multiplies the fastest. It is reccommended you defrst the meat in a refrigerator for 48 hrs. prior to cooking it. Baking/Broiling/Grilling are the best methods. If it is a rump, the Baking/Broiling are preferred. Using a meat thermometer, make sure the center of the meat reaches a minimum of 155 degrees F. Once it does, you can remove the mean and begin slicing it. The meat will continue to cook while it's out of the oven, so you don't have to cook it any further. If you insist on it being well-down, watch for clear juices. These are a tell-tale sign the mean is done.

Answer 4

Round Eye round can be tough when baked. I have great success when I use a slow cooker with water to just cover and cook like a pot roast on high for about 8 hours.

I add one onion cut, pepper, garlic, rosemary, basil, parsley, beef bullion cube and 2 tablespoon of red wine. about 2 hours before completion add potatoes carrots and any vegetables you enjoy. when the veges are soft you are fininshed. If you want gravy its best remove liquid and use a sauce pan. Enjoy

Answer 5

I marinated overnight in red wine. Then seared in a pan with olive oil and garlic, and transferred to slow cooker. I deglazed the pan with red wine and poured into the cooker. Added sliced carrots , roughly cut onions, thyme and sage, beef stock and 3 cans of whole peeled tomatoes. Cooked for 8 hours. Served over mashed potato.

Delicious

Answer 6

You cook an eye of round roast in an oven. The roast can be roasted in an oven set to 475 degrees. You should cook the roast for 7 minutes per pound.

Answer 7

cooks country on public tv shows how to cook a chuck eye roast. simple and done in foil for easy clean-up, easy gravey and veggies cooked with it.

Answer 8

what beef roast top round