Eye of Round Roast
Uncomplicated, this delicious Eye of Round Roast is perfect to enjoy for your Sunday night dinner along with mashed and vegetables.
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.