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eye of round roast

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Uncomplicated, this delicious recipe is perfect to enjoy for your Sunday night dinner along with mashed and vegetables.

read more
yield 6 servings
prep time 5 Min
cook time 1 Hr 15 Min
method Roast

Ingredients For eye of round roast

  • ROAST
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    stone ground mustard
  • 2 tsp
    herbes de provence
  • 3 lb
    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 lg
    cloves garlic, quartered
  • GRAVY
  • 2 Tbsp
    drippings
  • 2 c
    low-sodium beef broth
  • 1/3 c
    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)

How To Make eye of round roast

  • 1
    ROAST:
  • 2
    Preheat oven to 425ºF and line a baking dish with foil; place a rack in it.
  • 3
    In a small bowl, add oil, mustard and Herbes de Provence; stir well and set aside.
  • 4
    Pat dry the meat and season generously with salt and pepper. Make incisions and insert pieces of garlic.
  • 5
    Place the roast in the prepared baking dish and brush on the oil mixture.
  • 6
    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.
  • 7
    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.
  • 8
    GRAVY:
  • 9
    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.
  • 10
    Add the cornstarch mixture and stir until it thickens, about 45 seconds.
  • 11
    To view this recipe on YouTube, click on this link >>>
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