Eye of Round Roast
Easy, moist-tender and flavor-packed EYE OF ROUND ROAST makes a great crowd-pleasing dinner for regular nights or the holidays. Every slice of this beefy roast packs a huge amount of flavor without the hefty price tag. Go add this to your menu and impress everyone at the table!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3-pound (1.5kg) eye of round roast
- 1-2 tablespoons (14-28ml) olive oil (or butter)
- 1 teaspoon (2g) paprika
- 2-3 tablespoons (7-10g) minced rosemary
- 1 cup (236ml) dry red wine ((Merlot or Cabernet Sauvignon works great))
- ¼ teaspoon (<1g) cayenne pepper ((optional))
- 6-10 cloves garlic
- 1 cup (236ml) beef broth
- 2-3 (28-42g) butter
- salt and pepper (to taste)
Instructions
- 1
Rinse the roast and pat it dry. Then season it with salt and pepper.
- 2
In a small bowl, mix the olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over the beef, covering every inch with the marinade. Place it all in a ziplock bag or seal it in a bowl, and refrigerate overnight to marinate.
- 3
When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spices from the beef.
- 4
Use a sharp paring knife to cut deep slits all over the roast. Stuff the slits with garlic cloves. Set aside until ready to brown.
- 5
Preheat the oven to 250℉ (120℃).
- 6
Melt butter or add oil to a pan over medium-high heat. Sear the roast on all sides until slightly brown, 3-4 minutes per side. This helps hold the juices and creates a crust.
- 7
Place in a large oven-safe pot or roasting pan. I use the same cast-iron skillet that I used to brown the roast.
- 8
Roast the eye of round for 1-2 hours or until an instant-read thermometer inserted into the thickest part of the roast reaches 130-140℉ (55-60℃). Please take note that cooking times will vary depending on the shape and size of the roast and the desired doneness.
- 9
Meanwhile, heat the reserved marinade and beef broth in a small saucepan over medium-high heat. Bring it to a boil, lower the heat, and simmer until reduced and slightly thickened. Add butter, and adjust with salt and pepper to taste.
- 10
Remove the roast from the oven, and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing it.
- 11
Slice the roast against the grain, starting from the ends to the center. Serve with sauce.