Eye of Round Roast with Pan Juices

Eye-of-Round Roast with Pan Juices Recipe
Photo: Ryan Benyi; Styling: Stephana Bottom
This easy roast comes together quickly thanks to a superfast pan sauce made from two ingredients.
Serves 8

Cost per Serving:



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1 eye of round roast, about 3 1/2 lb., trimmed
Salt and pepper
2 teaspoons olive oil
1/2 cup dry red wine
1 cup low-sodium beef broth


Prep: 10 Minutes
Cook: 1 Hour, 13 Minutes

1. Preheat oven to 425°F. Season roast all over with salt and pepper.

2. Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.

3. Warm oil in a large skillet over medium-high heat. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes.

4. Place roasting pan on stove over medium-high heat. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes.

5. Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices. Serve additional juices on the side.

Created date

December 2010

Nutritional Information

Calories 261
Fat 6 g
Satfat 2 g
Protein 45 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 71 mg
Sodium 324 mg