Eye of Round Roast with Pan Juices

Photo: Ryan Benyi; Styling: Stephana Bottom

This easy roast comes together quickly thanks to a superfast pan sauce made from two ingredients.

Yield: Serves 8
Cost per Serving: $2.48
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 261
  • Fat: 6g
  • Saturated fat: 2g
  • Protein: 45g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Sodium: 324mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 425°F. Season roast all over with salt and pepper.
  2. 2. Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.
  3. 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. 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. 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.
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Eye of Round Roast with Pan Juices Recipe at a Glance
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