Description
A delicious and impressive eye of round roast recipe that is perfect for entertaining guests.
Ingredients
Scale
- 3–4 lbs Eye of Round Roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 450°F (232°C).
- Rub the eye of round roast with olive oil, garlic, salt, pepper, rosemary, and thyme.
- Place the roast in a roasting pan and insert a meat thermometer into the thickest part.
- Roast in the preheated oven for 15 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 135°F (57°C) for medium-rare.
- Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
- In the meantime, combine beef broth and Worcestershire sauce in a saucepan and bring to a simmer.
- Slice the roast and serve with the broth sauce.
Notes
- For a more flavorful roast, marinate the meat overnight.
- Use a meat thermometer for accurate doneness.
- Let the roast rest to retain juices before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 90mg