Eye of Round Roast
When I moved out of my parents’ place, I didn’t try cooking big pieces of meat. I was nervous just with ground beef and making Meatloaf or Shepherd’s Pie was a big deal. Eventually, I felt more comfortable and at ease in the kitchen…
One day, I asked my mother to show me how to cook an Eye of Round Roast. I couldn’t believe how easy it was plus the results were so delicious. This recipe was my stepping stone where I gained confidence and became more adventurous in the kitchen. It got to a point that making Beef Wellington, Lou Fassum, Chateaubriand, Coulibiac, Raviolo al’ Uovo, Pizza Rustica, Soufflé, Baked Alaska, Cheesecake, Croissants, Macarons, Béarnaise Sauce and so on was a fun challenge… not a fear.
If you’re a novice in the kitchen, this is a great recipe to make as it’s uncomplicated and so tasty! The ingredient that gives a nice flavor to this cut of beef are the pieces of garlic inserted into the meat. Another approach is to rub garlic all over the meat or do both, insert garlic pieces and rub the meat as well. I also brush on an oil mixture which is simply oil, stone ground mustard and Herbes de Provence which you can make from scratch by clicking on this link… Herbes de Provence • Make your own. If you want to know the brand I use for the mustard, it’s Inglehoffer… I love it!
Eye of Round Roast or any other meat like steak, chicken, lamb, etc. have to be patted dry prior to cooking to remove any excess moisture from the surface. When I say “patted dry”, I mean to lightly pat the meat not squeezing it by pressing too hard otherwise the inside moisture will be released and the finished result will be tough and flavorless.
Another important step is to bring the meat to room temperature to get an even cook. It doesn’t have to sit on the counter for hours… 20 to 30 minutes is sufficient. During the winter months, I might extend that to 45 minutes but not longer than that.
This easy Eye of Round Roast is pretty straightforward! It’s a great recipe to make for your Sunday dinner along with mashed potatoes and vegetables. If you want, make a quick gravy while the meat is resting – recipe below.
Bon Appétit!
Check out these other delicious recipes…
– Smoky Mac & Cheese Beef
– Pierogi Ruskie
– Fisherman’s Pie
– Stuffed Cabbage Rolls
– Orzo with Chicken & Asiago
– Italian Wedding Soup
– Pepper & Sausage Casserole
– Veal Marsala
and for even more beef recipes, click on this link… Recipe Category • Beef
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Eye of Round Roast
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Ingredients
ROAST
- 2 tbsp. olive oil tips & tricks
- 1 tbsp. stone ground mustard
- 2 tsp. Herbes de Provence see Recipe
- 3 lbs. eye of round roast, room temperature
- 1/2 tbsp. ground Himalayan sea salt, or more to taste
- 1/2 tbsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 2 large cloves garlic, quartered
GRAVY
- 2 tbsp. drippings
- 2 cups low-sodium beef broth
- 1/3 cup dry red wine
- 1 tbsp. Dijon mustard
- 1/2 tsp. freshly ground black pepper, or to taste
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
Directions
ROAST
- Preheat oven to 425ºF and line a baking dish with foil; place a rack in it.
- In a small bowl, add oil, mustard and Herbes de Provence; stir well and set aside.
- Pat dry the meat and season generously with salt and pepper. Make incisions and insert pieces of garlic.
- Place the roast in the prepared baking dish and brush on the oil mixture.
- Transfer to the preheated oven and roast for 15 minutes. Reduce the heat to 325ºF and continue cooking for 1 hour or until the internal temperature reaches 140ºF for medium-rare.
- Remove from the heat, transfer the meat to a cutting board and cover loosely with foil forming a tent; let it rest for 15 minutes before slicing.
GRAVY
- In a small saucepan over medium heat, combine all the ingredients and bring to a boil. Cook until the sauce thickens, about 7 minutes, whisking occasionally.
- Add the cornstarch mixture and stir until it thickens, about 45 seconds.
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