Savory Herb-Crusted Eye of Round Roast
Elevate your dinner experience with this Savory Herb-Crusted Eye of Round Roast. This succulent roast is marinated and seasoned to perfection, ensuring it's tender and bursting with flavor. The combination of fresh garlic, aromatic herbs, and red wine creates a rich sauce that complements the roast beautifully. Perfect for gatherings or family dinners, this recipe guarantees hearty satisfaction. Serve it alongside creamy mashed potatoes and fresh green beans drizzled with balsamic vinegar for a well-rounded meal.
4
Servings
300
Calories
15
Ingredients
Ingredients
Olive oil
1 tablespoon (N/A)
Kosher salt
2 teaspoons (N/A)
Black pepper
1 teaspoon (N/A)
Dried thyme
1/2 teaspoon (N/A)
Garlic cloves
4, minced (Minced)
Onions
3 slices (Sliced)
Dried parsley
1 tablespoon (N/A)
Beef bouillon cubes
3 (N/A)
Beef eye round roast
3 pounds (N/A)
Dry red wine (merlot or cabernet)
1/2 cup (N/A)
Beef broth
1/2 cup (N/A)
Cold butter
2 tablespoons, cut up (Cut into pieces)
Aluminum foil
as needed (N/A)
Flour
2 tablespoons (optional for gravy) (N/A)
Warm water
as needed (from boiling potatoes, optional for gravy) (N/A)
Instructions
1
In a small bowl, combine olive oil, kosher salt, black pepper, dried thyme, and minced garlic to form a paste. Rub this mixture all over the eye of round roast. Let the roast sit at room temperature for 1 hour, allowing flavors to penetrate.
2
While the roast is resting, preheat the oven to 500°F (260°C) about 40 minutes into the resting period.
3
Place the roast in a roasting pan on a rack or grate. Top with slices of onions and sprinkle dried parsley over them. Add 2 cups of water and the beef bouillon cubes to the pan for moisture while roasting.
4
Roast in the preheated oven for 6 minutes per pound to achieve a delicious crust.
5
Once the roasting time is complete, remove the roast from the oven and cover it tightly with aluminum foil. Lower the oven temperature to 170°F (77°C) and continue to roast for an additional hour.
6
Use an instant-read thermometer to check the internal temperature: 120-125°F for rare, 130-140°F for medium-rare, and 140-150°F for medium. Adjust cooking time as needed.
7
Once cooked to your desired doneness, transfer the roast to a cutting board, cover with foil, and allow it to rest.
8
While the roast is resting, transfer the drippings from the roasting pan to a saucepan. Add dry red wine and beef broth to the pan. Bring to a simmer over medium-high heat, reducing the liquid by a quarter.
9
Once reduced, decrease the heat to medium-low and whisk in the cold butter chunks, one at a time, until fully incorporated into the sauce. Season with salt and pepper to taste. Optionally, you can use potato boiling water mixed with flour to create gravy.
10
Slice the roast into thin pieces, if desired, and serve with the pan sauce generously drizzled on top.
11
Pair this roast with creamy mashed potatoes, savory gravy, and vibrant green beans finished with balsamic vinegar for a complete meal.
Nutrition Information
15g
Fat
5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What cut of meat is used for this roast recipe?
The recipe uses a 3-pound beef eye round roast.
How long should the roast sit at room temperature before cooking?
The roast should sit at room temperature for 1 hour to allow the flavors of the herb paste to penetrate.
What is the initial oven temperature for the herb-crusted roast?
The oven should be preheated to 500°F (260°C) for the initial roasting phase.
How many minutes per pound should I roast the beef at 500°F?
Roast the beef for 6 minutes per pound at the high temperature of 500°F.
What ingredients are in the herb rub paste?
The paste consists of olive oil, kosher salt, black pepper, dried thyme, and minced garlic.
Why is water and beef bouillon added to the roasting pan?
They are added to the pan to provide moisture while roasting and to help create a base for the sauce.
What should I do after the initial high-heat roasting phase?
Remove the roast from the oven, cover it tightly with aluminum foil, and lower the oven temperature to 170°F.
How long does the second roasting phase last at 170°F?
The roast should continue to cook at 170°F for an additional hour.
What is the internal temperature for a rare eye of round roast?
For a rare roast, the internal temperature should be between 120-125°F.
What temperature indicates a medium-rare roast?
Medium-rare is achieved when the internal temperature reaches 130-140°F.
What temperature should the roast reach for medium doneness?
For medium doneness, aim for an internal temperature of 140-150°F.
What type of red wine is best for the pan sauce?
A dry red wine such as Merlot or Cabernet is recommended for the sauce.
How is the pan sauce finished for a rich texture?
The sauce is finished by whisking in cold butter chunks, one at a time, until fully incorporated.
Can I make a thicker gravy instead of a pan sauce?
Yes, you can use potato boiling water mixed with flour to create a thicker gravy.
What side dishes are suggested for this meal?
The recipe suggests pairing the roast with creamy mashed potatoes and fresh green beans drizzled with balsamic vinegar.
How many servings does this recipe provide?
This recipe yields 4 servings.
What is the calorie count for one serving?
Each serving contains approximately 300 calories.
How much protein is in a serving of this roast?
There are 37.5 grams of protein per serving.
Is there any preparation needed for the garlic?
Yes, the 4 garlic cloves should be minced before being added to the herb paste.
How should the onions be prepared?
The onions should be sliced and placed on top of the roast in the roasting pan.
What is the purpose of the aluminum foil in this recipe?
The foil is used to tightly cover the roast during the second phase of cooking and while it rests.
How much fat is in this dish?
One serving contains 15 grams of fat.
How many carbohydrates are in a serving?
There are 5 grams of carbohydrates per serving.
Does this recipe use fresh or dried herbs?
The recipe uses dried thyme and dried parsley, along with fresh garlic.
How much beef broth is required for the sauce?
The recipe calls for 1/2 cup of beef broth.
Should the roast be sliced in a specific way?
It is recommended to slice the roast into thin pieces before serving.
What tags are associated with this recipe?
Tags include beef, roast, eye of round, herb-crusted, main dish, dinner recipe, and comfort food.
Is beef bouillon used in the rub or the pan?
The 3 beef bouillon cubes are added to the roasting pan with water, not the herb rub.
What should I do with the pan drippings?
Transfer the drippings to a saucepan to create the red wine reduction sauce.
How much red wine is used?
The recipe uses 1/2 cup of dry red wine for the pan sauce.