Next up on my Beef cooking adventure (can you believe I was a Vegetarian for five years…) I tackled an Eye of Round Roast. Truth be told, I never knew there were so many cuts of beef- I thought there were like, two types of steak and ground beef (HA!) There’s so much you can create with a cut of beef and a few ingredients. I had never heard of an Eye of Round Roast before, and honestly, I kind of hated roasts as a kid- but this one is nothing like it!
There are a ton of different recipes online, but I kind of created my own based on ingredients I like and ones that I omitted (why is everyone so obsessed with drowning meat in garlic?!?!) I liked this technique the best and will continue to tweak this recipe.
3.5 lbs. Eye of Round Roast
S & P to taste
2 Tbs. Olive Oil
1 C. Dry Red Wine
1 C. Beef Broth (we like Bone Broth, its thicker and has so much flavor)
Preheat oven to 425 degrees F. and set aside all wet ingredients. Warm the Olive Oil in a skillet on the stove top, browning all sides of the cut (roughly 5-10 minutes.) Then, place the beef on a rack in a roasting pan, this lifts the cut up off of the bottom of the pan. Place the roast in the oven for 50-55 minutes.
While the beef is cooking in the oven, combine the remaining wet ingredients in the same skillet used to brown the beef on the stove over medium to high heat. Pour in the wine and stir any juices remaining in the pan from the first step. Pour in the beef broth and increase to high heat, boiling until thickened- roughly 5 minutes. Once I pulled out the roast from the oven and transferred it to a cutting board, I poured the juices from the bottom of the roasting pan into the skillet. This added more flavor and bits of beef to the sauce.
Our roast was supposed to medium rare, however, it turned out more on the medium side. Next time around I will cut back on the cook time by about five minutes.
I was a little nervous about how the sauce would come out and debated not using it at all- but once it thickened up it smelled amazing. Actually, the sauce tasted even better the next day!
Did you use this recipe? Tag me in your creation on instagram @_justalittlebrit
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