Eye Round Roast with the Fixings & Waffle Sundae

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I was really pleased with the way this dinner turned out – the meat was tender, roasted veggies perfect, my Heart’s Yorkshire puds were light and fluffy and, of course, the perfect topper, my Heart’s gravy.
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Eye Round Roast – sort of followed this All American Roast Beef recipe – rubbed the outside of the roast with olive oil and then chopped garlic (not garlic powder), freshly ground black pepper and fresh thyme
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Carrots, new potatoes, and parsnips – peeled and tossed with olive oil, fresh thyme and freshly ground black pepper – the roast was in the oven for approximately 10 minutes and then added in the cut up vegetables to roast with the meat.
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Roasted at 350-degrees for 70 minutes (20 minutes per pound to an internal temperature of 140-degrees)
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After the roast was removed to rest for 25-minutes – returned the vegetables to the oven, turned up to 450-degrees, to continue cooking while the Yorkshire puddings cooked
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My Heart’s Yorkshires were perfect… light and airy.
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Dessert – Inspirited by Martha Stewart’s Coconut Thumbprint Cookies with Salted Caramel which we had at an event.  My son’s girlfriend came up with the idea for this dessert: toasted gluten-free waffle topped with vanilla & caramel ice cream, caramel sauce, and toasted coconut.  It was perfect and a great nod to really good cookies.

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