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Eye of Round Roast closeup with sweet potato chunks on the side.

Spectacular Eye of Round Roast Recipe

Course: Main
Cuisine: American
Keyword: Budget-Friendly, Comfort Food
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Resting Time: 15 minutes
Total Time: 2 hours 40 minutes
Servings: 8 with leftovers
Calories: 333kcal
Author: Marilyn
A beautiful roast that is perfect for Sunday dinner and even better for leftovers. If you want the ultimate roast beef sandwich this is it. Eye of round is a delicious economical roast with an expensive flavor.
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Ingredients

Seasoning Blend

Eye of Round

  • 3 pound eye of round roast
  • 2 tablespoons pure olive oil

Au Jus

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ cup pan drippings
  • 2 cups low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper

Instructions

  • Remove your roast from the refrigerator and let stand. Place a rack on a roasting pan.
  • Preheat oven to 500°F.

Seasoning Blend

  • In a small bowl, combine the salt, pepper, mushroom powder and garlic powder.

Eye of Round

  • Using paper towels, pat your roast dry. Drizzle oil over the roast. Using your hands, rub the oil all over the roast.
  • Sprinkle seasoning mix all over the roast. Place roast, fat cap side up, on the rack in the roasting pan.
  • Insert an oven ready meat thermometer horizontally into the thickest part of the roast. Cook roast for 5 minutes per pound.
  • Do not open the oven door. Turn off oven. Leave roast, undisturbed, in oven for 2 more hours. Remove roast from the oven when the meat thermometer registers 135°F for medium-rare. Transfer roast to a cutting board and tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°.) Reserve ¼ cup of the pan juices.

Au Jus

  • In a medium sauté pan over medium heat, melt the butter. Quickly whisk in the flour. Slowly whisk in ½ cup of the broth and cook, whisking vigorously, until incorporated. Pour in the remaining broth, the reserved pan juices and the Worcestershire sauce.
  • Increase heat to medium high and bring to a boil. Reduce heat and cook, stirring often, 5 minutes or until au jus is slightly thickened. Season to taste with salt and pepper.
  • Meanwhile, slice the roast across the grain into ¼-inch thick slices. Transfer the sliced beef to a serving platter. Drizzle with a little of the au just.
  • Transfer the remaining au just to a gravy boat. Serve alongside the sliced roast beef

Notes

What Is a Healthy Amount of Meat per Person
A good serving size per person is about 3 to 3.5 ounces per person. The eye of round will be your main course and you will also serve it with side dishes. You may even serve desserts or appetizers. The 3 to 3.5 ounces per person with the other dishes will be plenty.
 - The USDA MyPlate recommends no more than 5 to 6 ounces of meat per day per adult.
How Much Meat Will You Need
Eye of round roast shrinks about 20 percent when roasting or broiling. So ideally, 4 ounces of uncooked eye of round will yield about 3.2 ounces when cooked.
A 3 pound roast, as called for in this recipe, will make 8 servings with slightly more than 12 ounces of roast for leftovers.

Nutrition

Calories: 333kcal | Carbohydrates: 2g | Protein: 39g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1148mg | Potassium: 730mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 4mg