Beef Eye Round Roast recipes

- 1/4 cup currant jelly
- 1-1/2 cups brown beef gravy
- 1 tsp. water
- 1-1/2 tsps. dry mustard
- 2-1/4 lbs. beef eye round roast, well trimmed
- 1 tsp. dried rosemary leaves, crushed
- 2 cloves garlic, crushed

- 2 teaspoons dried tarragon
- 100% extra-virgin olive oil (for searing)
- 1/2 cup red wine
- 2 teaspoons dried basil
- 1 1/2 cups water
- 3 tablespoons Dijon mustard
- 1 tablespoon minced garlic (from jar)
- 1 tablespoon salt
- 2 tablespoons salt (for searing)
- 3 bay leaves
- 4 tablespoons au jus mix
- 2 tablespoons black pepper (for searing)
- 4 tablespoons au jus mix (for sauce)
- 2 teaspoons minced onions or onion powder
- 1 tablespoon dried rosemary (crushed)
- 2 teaspoons ground black pepper
- 3-5 lbs beef eye round

- aluminum foil, to serve as drip tray (or an aluminum throw away pan)
- 2 lbs eye of round roast
- 1 (10 1/2 ounce) can beef gravy (any brand)
- 1/4 cup water
- 1/2 medium onion
- 1 medium carrot
- 1/4 cup McCormick's Montreal Brand steak seasoning

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

- 2 tablespoons spice supreme steak seasoning
- 1 (1 1/2 lb) eye of round roast
- 3 tablespoons Worcestershire sauce
- 1 1/2 cups water
- 2 beef bouillon cubes
- 1/2 packet French onion soup mix

- 1 tablespoon salad oil
- 3 tablespoons dry sherry
- 2 lbs beef eye round
- 3 tablespoons chopped green onions
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 3 tablespoons white vinegar
- 1 teaspoon crushed red pepper flakes

- 6 tablespoons all-purpose flour
- 2 bay leaves
- 2 garlic cloves
- 2 tablespoons tomato paste
- 6 medium celery ribs
- salt and pepper
- 7 tablespoons lightly-salted butter
- 2 tablespoons olive oil
- 2 medium onions
- 2 cups red wine
- 1 (4-5 lb) beef eye round
- 4 cups beef stock or broth
- 6 medium carrots