Fall
Penny-Pinching Arugula Stuffed Eye Round
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13 Reviews
Carl-boston
April 7, 2019
I love eye-round. I also pre-salt (heavily) at least 24 hrs before roasting. I then remove from fridge at least 3 hrs. before cooking. I rinse off the salt, wipe dry, and set in front of a fan to dry further. Then, I rub a bit of oil and add any other seasoning (pepper, garlic powder, Italian seasoning, and/or...) all over. Here is where I radically differ from you. I cook at 225*F instead of 475*F, until I reach 120* on the meat thermometer. I have never tried stuffing the center, but will try it next time.
Carissa B.
June 11, 2016
Made this! It was great! I forgot to salt it a day ahead, so I just did a few hours. We had cold cute the next day and they were bomb. This recipe made me feel so fancy! Sure was some work. But it was worth it. I paired it with corn on the cob, rosemary garlic flatbread and Bordeaux
sl(i)m
January 11, 2015
Loved the recipe ingredients and instructions! But it's a lot of work, especially inserting the stuffing, and my family didn't feel it was worth the effort.
luvcookbooks
October 15, 2011
So funny! I'm saving this, I don't have any imaginative recipes for round of beef.
wssmom
November 3, 2011
Sorry about the delay in replying; I am not getting any notifications -- but thanks, belatedly!
wssmom
October 14, 2011
Thanks, sexyLAMBCHOPx! It's different that the eye rounds I used to eat as a child, that's for sure!
sexyLAMBCHOPx
October 14, 2011
Sounds delicious. My Mom used to make an Eye of Round roast that was okay. This economical roast must be tried out; love rare!
hardlikearmour
October 14, 2011
Yum! This sounds delicious. I love the arugula & bacon surprise in the middle of each slice.
wssmom
October 14, 2011
Thanks Bevi! It also makes wonderful day-after sandwiches, if there's any left!
Bevi
October 14, 2011
I'll bet this is beautiful all sliced up. Thanks for a great alternative that is easier on the plastic!
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