11 tender round beef roast Recipes

beef eye round, 3 1/2 to 4 lbs, kosher salt, fresh ground black pepper

beef roast , eye of round preferred (if size varies, see notes), kosher salt , less if using table salt, vegetable oil , plus, vegetable oil, black pepper, freshly ground

eye of round roast, meat tenderizer (optional), seasoning, of your choice (i use seasonall )

original recipe, boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., modern adaptation, beef round or leftover roast, suet, apples, raisins or currants, white sugar, brown sugar, pepper, salt, cinnamon, nutmeg, brandy, cider or apple juice, double recipe for pie crust, butter (optional)

beef roast (eye of round is great), onion, chopped, vinegar, yellow mustard, sugar, dry hot mustard, chili powder, salt, sweet hungarian paprika, unseasoned meat tenderizer, hot sauce (i use crystal), ketchup, water

butter, olive oil, boneless bottom round roast, good brandy (i used e & j), beef stock (or more ), dry red wine (or more ), salt and pepper

boneless bottom round roast or 2 lbs rump roast, trimmed, lemon , juice of, oven cooking bag, onions, thinly sliced, baby carrots, potatoes, peeled and quartered, stalks celery, sliced, green bell pepper, chopped, dry mustard, dried thyme, tomato juice, garlic clove, chopped

london broil beef (top round roast ), meat tenderizer, sugar, cooking sherry, soy sauce, honey, salt, accent seasoning, fresh garlic, fresh ginger, cayenne pepper

eye of round roast , sliced into 1/2-inch slicesagainst the grain, meat tenderizer, flour, cooking oil, diced tomatoes and green chilies, beef gravy, knorr tomato bouillon with chicken flavor, mexican oregano, crushed, potato starch, water