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Photo: Ryan Benyi; Styling: Stephana Bottom Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom

Eye of Round Roast with Pan Juices

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

All You JANUARY 2011

  • Yield: Serves 8
  • Cook time:1 Hour, 13 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$2.48


  • 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.

Nutritional Information

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

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Eye of Round Roast with Pan Juices recipe