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Instructions. Preheat the oven to 325 degrees. Season the eye of round roast, covering all sides with the pot roast seasoning. Heat the butter in dutch oven on medium-high heat. Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.
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Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice. Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub. Heat oil in a large cast iron skillet over medium heat.
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Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast - this is very important.
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Scatter onion wedges in bottom of prepared oven. Place roast, fat side up, atop onions in center of dutch oven. Slather roast completely with mustard mixture, being sure to spread a thick coating on top. Toss carrots and potatoes with olive oil. Spread carrots and potatoes around roast. Roast at 400 degrees, 1 hour for a 3 pound roast, 1 hr and.
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Instructions. Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
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Eye of Round Roast (2-8 lbs. preferred, we used a 3 lb. roast) 1 tsp kosher salt 1 tsp black pepper (coarse-ground preferred). Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.
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Preheat the oven to 350°F. Heat a cast iron Dutch Oven greased with olive oil over medium-high heat on the stove top. Add roast and brown on each side, 1-2 minutes per side. Remove from pan and set aside. Add onions to the pan and cook for 3 minutes before adding garlic.
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Roast in the Oven: Cover the roasting pan with foil or a lid and place it in the preheated oven. Roast the eye of round for about 20-25 minutes per pound. So, for a 3 pound roast, about 60 minutes. Use an instant read thermometer, or meat thermometer to check the internal temperature. For rare cook to 125 degrees F, for medium-rare, aim for 135.
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Instructions. Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.
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Preheat the oven to 325 F. Complete steps 1 thru 4, but transfer the braising mixture to a suitably sized Dutch oven. Place the browned roast (and any natural juices from while it was resting) amidst the braising mixture. Arrange the vegetables around. Add the beef broth.
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Step 4: Once the oven is ready, place the roast in the Dutch oven uncovered and bake for 20 minutes. Then, reduce the temperature to 250°F and bake for an additional 1 hour. Then, reduce the temperature to 250°F and bake for an additional 1 hour.
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Step 1- Prep work: Preheat the oven to 480F/250C and set the meat on the counter so it comes to room temperature. In a small bowl, combine the salt, black pepper, and dried herbs. Step 2- Season the meat: Rub olive oil over the roast, then evenly coat the roast with the herb mixture.
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Instructions. Preheat your oven to 325 F. Sprinkle the salt and pepper over the roast. Add the olive oil to a Dutch oven and start heating to medium-high heat. Brown the beef roast on all sides, approximately 1 to 2 minutes per side. Place your vegetables around the roast and the garlic on top.
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Preheat oven to 275°F. Heat oil in Dutch oven over medium-high heat. Place roast, fat side down into Dutch oven and sear for about 5 minutes or until browned. Pour broth in the bottom of pot and place carrots around the roast. Put in preheated oven and roast uncovered for 45 minutes.
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Slow Roast: Preheat the oven to 200 degrees F. Fast Roast: Set the oven temperature to 350 degrees F. Remove any silver skin with a knife, trying to avoid removing extra meat. Mix the salt, pepper, and garlic powder in a small bowl. Cover the roast in olive oil and then rub the seasonings all over it.
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1. Preheat oven to 500ºF (260ºC). This method cooks the meat at a high temperature, turning off the oven, then letting the meat to remain in the heat of the oven. The result is similar to prime rib (pink and juicy inside, and crusty outside). This method takes roughly three hours. 2.
