Community Pick
Beef of Eye-Round Roast
photo by fluffystew
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
4-8
ingredients
- 3 -5 lbs beef eye round
- 1 1⁄2 cups water
- 1⁄2 cup red wine
- 3 bay leaves
- 4 tablespoons au jus mix
- 4 tablespoons au jus mix (for sauce)
- 3 tablespoons Dijon mustard
- 1 tablespoon minced garlic (from jar)
- 2 teaspoons minced onions or 2 teaspoons onion powder
- 2 teaspoons dried basil
- 1 tablespoon dried rosemary (crushed)
- 2 teaspoons dried tarragon
- 1 tablespoon salt
- 2 tablespoons salt (for searing)
- 2 teaspoons ground black pepper
- 2 tablespoons black pepper (for searing)
- 100% extra virgin olive oil (for searing)
directions
- Thoroughly rinse the roast and pat dry with paper towel.
- Salt and pepper the roast on all sides for searing.
- Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- If you do not get 1/2 cup of fat rendered, that is okay.
- Set a wire rack in another roasting pan, and then set the roast onto the rack.
- Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
- Brush roast with Dijon mustard.
- Smear 1 tablespoon of minced garlic from jar onto top of roast.
- Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board and carve.
- Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
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Reviews
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REALLY?!?!?!?!? OMGosh. I had a 2.5 lb roast on a Tuesday night that I was looking for something to do with. I must admit, I was not expecting anything fantastic, and did not want to make a trip to the grocery store, so I had some subs. I didn't have Au Jus mix, so I used an Onion Soup Powder. I didn't have a rack that fit my pan, so I set the roast onto of halved onions. (Actually, I think this made for some great broth!). I cooked mine at 325 for 1 hour and 15 minutes. I took it out when my thermometer read "Rare" and as the roast rested for 10 minutes, it seemed to continue to cook... but it came out PERFECTLY pink on the inside with an incredible taste. DH likes his meat "DONE" while I like mine "RARE"... and this was a PERFECT blend for both of us. This is one of my new Top 10. Thank you so much... this will be served the next time we have guests. What an unexpected treat!!!!!!
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Tweaks
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Mmmmm. Our roast was very flavorful. I used a can of beef broth instead of water and au jux mix. Then I blended the other ingredients together before pouring over the roast. Folks might want to use their own judgement with regards to the mustard. If you don't like mustard all that much then consider reducing it. We like it and used the recommended amount. However, next time I think I will try preheating the oven to 500 degrees to sear the outside then add the other ingredients and reduce to 325 to cook. It might cut down on the number of dishes to wash that way. Thanks for submitting this recipe. We'll be enjoying this gem again.
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This was so good. I combined the minced garlic and dijon mustard, coated the beef roast. Then I combined all of the dry ingredients (I used onion soup mix instead of the au jus mix since I didn't have any) and rolled the roast in that. Then, I seared it in a skillet with a little bit of olive oil before putting it in the roasting pan with the water and wine. Was very juicy and tasty!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.