Easy Eye of Round Roast Beef

This is a perfect weeknight roast that you can put on in the morning before you head to work! Come home to a cooked dinner and a house that smells amazing!
Ingredients:

• Eye of round roast beef
• 3 cloves of garlic, minced
• 1 tsp black pepper
• 1/2 tsp salt
• 2 packages beef bullion
• 1 cup water
• 1-2 tbsp flour

Butterfly the roast by cutting length wise down the roast. Place in the slow cooker that has been coated with cooking spray. Sprinkle the salt and pepper over the entire roast. Stuff the garlic inside the roast where you cut.

In measuring cup mix 1 cup of hot water with the 2 packages of bullion. Pour over the roast. Cook on Low for 6-8 hrs. Baste occasionally if possible.
Remove roast from cooker and let set for 10 minutes. Carve.

Remove the drippings from the bottom of the cooker, add 1-2 tbsp flour and pour into a gravy boat. ENJOY!

Prime Rib Roast

Tonight we had a few friends over for dinner... I had no idea what to make so I headed to the grocery store in hopes of some inspiration. I saw some nice Prime Ribs for a decent price- so I decided to grab one and try it out! It was really easy to make!

Ingredients

4 cloves of garlic
2 tsp salt
1 tsp ground black pepper
1 tbs rosemary flakes
1 tbs thyme leaves
1 standing rib roast of beef (about 3 pounds)
3/4 cup red wine, plus 1 more cup if making au jus, optional
1/4 cup beef stock, plus 1 more cups if making au jus, optional

Preheat the oven to 450 degrees F.

Place the garlic, salt, pepper, rosemary and thyme in a bowl and stir to blend. Pat this mixture evenly over the top and sides of the roast.

Place the roast in a roasting pan and add red wine and beef stock to the bottom of the pan. My roast wouldn't stand properly, so I slid 2 skewers through it that rested on the sides of the pan- this worked great!

Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 15 minutes before carving. Internal temperature should be 150-160 degrees F.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

Enjoy!!