Eye of round is not my favorite cut of beef. This recipe made it into something better than it normally is. It's a lot of cooking time, but not a lot of work. We served it with roasted potatoes and a salad. Beef was moist. Please read and make before reviewing. Recipe directions are clear. Ignore the reviewer who didn't even make the recipe. The beef was good and the sauce was tasty. I would serve this to company if pinching pennies and wanted to serve my company beef. Otherwise it's good for a Sunday family dinner.
Eye of Round With Roasted-Garlic Sauce
Any leftover roast beef and garlic sauce can be used for French-dip sandwiches.
Yield: 16 servings (serving size: 3 ounces beef and 2 tablespoons sauce)
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Amount per serving
- Calories: 180
- Calories from fat: 28%
- Fat: 5.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.2g
- Protein: 26.2g
- Carbohydrate: 4.8g
- Fiber: 0.3g
- Cholesterol: 59mg
- Iron: 2mg
- Sodium: 211mg
- Calcium: 32mg
- 3 whole garlic heads
- 2 cups fat-free beef broth, divided
- 4 teaspoons dried marjoram, divided
- 1 teaspoon salt, divided
- 8 garlic cloves, peeled
- 2 large shallots, peeled
- 1 (4-pound) lean eye-of-round roast
- 1/2 teaspoon pepper
- 1 tablespoon brandy
- Preheat oven to 350°.
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a 1-quart baking dish; add 1/2 cup broth. Cover and bake at 350° for 1 hour. Cool 10 minutes; remove garlic heads, reserving cooking liquid. Separate cloves; squeeze to extract garlic pulp, and discard skins. Place reserved cooking liquid, garlic pulp, 1 1/2 cups broth, 1 teaspoon marjoram, and 1/2 teaspoon salt in a food processor; process until smooth. Set garlic sauce aside.
- Combine 3 teaspoons marjoram, 1/2 teaspoon salt, 8 garlic cloves, and shallots in a food processor; process to a coarse paste. Trim fat from roast; make 3/4-inch-deep slits into roast. Spoon 1/4 teaspoon marjoram paste into each slit; rub roast with remaining paste. Sprinkle roast with pepper. Cover and chill 1 hour.
- Preheat oven to 325°.
- Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 325° for 2 hours or until thermometer registers 145° (medium-rare) or desired degree of doneness. Place roast on a platter; cover with foil. Let stand 15 minutes. Set pan and drippings aside.
- Add brandy and 1/2 cup garlic sauce to broiler pan, scraping the pan to loosen browned bits. Combine brandy mixture and remaining garlic sauce in a saucepan; bring to a boil. Cut roast across grain into very thin slices; serve with garlic sauce.
- Note: Omit brandy, if desired
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