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:


Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 13 Minutes

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


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


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.

January 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note