Eye of Round Roast
Ingredients
-
1
3 pound
beef eye of round roast
-
1-2
tablespoons
olive oil or butter
-
1
teaspoon
paprika
-
2-3
tablespoons
minced rosemary
-
1
cup
dry red wine
-
¼
teaspoon
cayenne pepper (optional)
-
3-4
cloves
garlic (minced)
-
6
cloves
garlic (for stuffing)
-
1
cup
beef broth
-
2-3
tablespoons
butter
-
to taste
salt and pepper
Instructions
- Rinse and pat dry the beef roast, then season with salt and pepper.
- Mix olive oil or butter, paprika, rosemary, red wine, and cayenne pepper in a bowl, then rub the mixture over the beef.
- Place the beef in a zip lock bag or bowl and refrigerate overnight.
- When ready to cook, drain the marinade and remove any herbs or spices from the beef.
- Cut deep slits in the roast and stuff with minced garlic.
- Sear the roast on all sides in a hot pan with butter or oil for 3-4 minutes per side.
- Transfer the roast to an oven-safe pot and cook in a preheated oven at 250°F for 1-2 hours until the internal temperature reaches 130-140°F.
- While the roast is cooking, boil the reserved marinade with beef broth in a saucepan until it thickens.
- Add butter to the sauce and adjust seasoning with salt and pepper.
- Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
- Slice against the grain and serve with the sauce.
Nutrition Facts (estimated)
Servings
4-5
Calories
621
Total fat
26g
Total carbohydrates
4g
Total protein
77g
Sodium
303mg
Cholesterol
226mg
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