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!

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Marinating Time 8

Total Time 9 15

Servings

Calories 297kcal

Author Imma

Ingredients

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

Rinse the roast and pat it dry. Then season it with salt and pepper.
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.
When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spices from the beef.
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.
Preheat the oven to 250℉ (120℃).
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.
Place in a large oven-safe pot or roasting pan. I use the same cast-iron skillet that I used to brown the roast.
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.
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.
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.
Slice the roast against the grain, starting from the ends to the center. Serve with sauce.

Notes

Searing the meat before roasting helps hold the juices and create the crust.
Please note that cooking times will vary depending on the shape and size of the beef and desired doneness.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition