Savory Red Wine Eye Round Roast
Indulge in the rich and succulent flavors of this Savory Red Wine Eye Round Roast. Perfectly tender and juicy, this roast is marinated with robust herbs and spices, then seared to lock in its mouthwatering taste. The addition of red wine and au jus enhances the natural flavors of the beef, creating a delightful dish ideal for family gatherings or special occasions. Serve it sliced with its delectable au jus alongside your favorite sides for a truly memorable meal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Beef Eye Round
3-5 lbs (rinsed and patted dry)
Water
1 1/2 cups (none)
Red Wine
1/2 cup (none)
Bay Leaves
3 (whole)
Au Jus Mix
4 tablespoons (for seasoning)
Au Jus Mix
4 tablespoons (for sauce)
Dijon Mustard
3 tablespoons (for brushing)
Minced Garlic
1 tablespoon (from jar)
Minced Onions or Onion Powder
2 teaspoons (either option)
Dried Basil
2 teaspoons (none)
Dried Rosemary
1 tablespoon (crushed)
Dried Tarragon
2 teaspoons (none)
Salt
1 tablespoon (for seasoning)
Salt
2 tablespoons (for searing)
Ground Black Pepper
2 teaspoons (for seasoning)
Black Pepper
2 tablespoons (for searing)
Extra Virgin Olive Oil
as needed (for searing)
Instructions
1
Begin by thoroughly rinsing the eye round roast under cold water and patting it dry with paper towels.
2
Generously season the roast on all sides with 2 tablespoons of salt and 2 teaspoons of ground black pepper, rubbing it in well.
3
In a large roasting pan, heat olive oil over medium-high heat for about 4 minutes until shimmering hot.
4
Carefully place the seasoned roast into the hot pan, searing each side until it reaches a rich brown color, approximately 6 to 8 minutes total, rendering about 1/2 cup of fat.
5
If you do not achieve 1/2 cup of fat, proceed with the next steps as it may affect the final au jus but will still be flavorful.
6
Transfer the roast to a wire rack set inside another roasting pan.
7
Pour the water and red wine over the roast, ensuring it covers the bottom of the roasting pan.
8
Brush the entire surface of the roast with Dijon mustard and smear 1 tablespoon of minced garlic over the top.
9
Sprinkle the remaining seasonings—2 teaspoons of onion powder, 2 teaspoons of dried basil, 1 tablespoon of crushed dried rosemary, 2 teaspoons of dried tarragon, the remaining 2 tablespoons of au jus mix, and place the bay leaves on top.
10
Place the uncovered roast in a pre-heated oven set to 325°F (165°C) for 1.5 to 2 hours, or until it reaches the desired doneness: rare for medium-rare and medium-rare for medium.
11
Once removed from the oven, tent the roast with aluminum foil and let it rest for 10 to 15 minutes to allow the juices to redistribute.
12
Slice the roast on a cutting board and serve, pouring the collected juices, including any fat rendered in the initial searing, and the au jus powder into a gravy boat for serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is used in this recipe?
The recipe calls for a Beef Eye Round roast weighing between 3 and 5 lbs.
How should I prepare the roast before seasoning?
Thoroughly rinse the eye round roast under cold water and pat it dry with paper towels.
What seasonings are used for the initial sear?
The roast is seasoned with 2 tablespoons of salt and 2 teaspoons of ground black pepper.
What type of oil is best for searing the roast?
Olive oil is used to sear the roast until it reaches a rich brown color.
How long does the searing process take?
Heat the oil for 4 minutes and sear each side of the roast for a total of 6 to 8 minutes.
What if the roast doesn't render 1/2 cup of fat during searing?
If you do not achieve 1/2 cup of fat, proceed with the recipe as it will still be flavorful.
At what temperature should the oven be preheated?
Set your oven to 325 degrees Fahrenheit (165 degrees Celsius).
How much red wine is required?
The recipe requires 1/2 cup of red wine poured into the roasting pan.
How much water is added to the pan?
Add 1 1/2 cups of water along with the red wine to the bottom of the roasting pan.
What is applied to the surface of the roast before baking?
Brush the roast with Dijon mustard and smear 1 tablespoon of minced garlic over the top.
Which dried herbs are used in the seasoning rub?
The rub includes 2 teaspoons of dried basil, 1 tablespoon of crushed dried rosemary, and 2 teaspoons of dried tarragon.
How many bay leaves should I use?
Place 3 whole bay leaves on top of the roast before placing it in the oven.
Is onion powder or minced onion used?
You can use 2 teaspoons of either minced onions or onion powder.
How is the au jus mix distributed in the recipe?
Use 2 tablespoons sprinkled on the roast and the remaining 2 tablespoons for the serving sauce.
Should the roast be covered while in the oven?
No, the roast should be cooked uncovered in the preheated oven.
What is the total cooking time in the oven?
The roast should cook for 1.5 to 2 hours depending on your desired level of doneness.
How do I know when the roast is medium-rare?
Cook for the specified time until the internal temperature reaches the desired doneness level for rare or medium-rare.
Do I need to let the meat rest after cooking?
Yes, tent the roast with aluminum foil and let it rest for 10 to 15 minutes.
Why is the resting period important?
Resting allows the juices to redistribute throughout the meat for a more tender and juicy result.
How should the roast be sliced?
Slice the roast on a cutting board after it has finished resting.
How is the au jus served?
Pour the collected pan juices, rendered fat, and au jus powder into a gravy boat for serving.
Is this recipe suitable for special occasions?
Yes, it is described as an ideal dish for family gatherings or special occasions.
What is the texture of the roast?
The roast is designed to be perfectly tender and juicy.
Can I use fresh rosemary?
The recipe specifies 1 tablespoon of crushed dried rosemary for the herb mixture.
What provides the savory flavor in this dish?
The combination of red wine, garlic, Dijon mustard, and robust herbs creates the savory flavor.
Do I need a wire rack for roasting?
Yes, transfer the seared roast to a wire rack set inside a roasting pan.
What kind of garlic is used?
The recipe calls for 1 tablespoon of minced garlic, often used from a jar.
Is the roast seared on all sides?
Yes, searing each side is essential to lock in the mouthwatering taste.
What do I serve with the sliced roast?
Serve it with the prepared au jus alongside your favorite side dishes.
What is the description of this meal?
A rich and succulent Savory Red Wine Eye Round Roast enhanced with robust herbs and au jus.