eye of round roast

Name: EYE of ROUND ROAST
Prep time: 5 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: Canadian
Ingredients: ## ROAST; 2 tablespoon(s) olive oil; 1 tablespoon(s) stone ground mustard; 2 teaspoon(s) herbes de provence; 3 pound(s) eye of round roast, room temperature; 1/2 tablespoon(s) ground himalayan sea salt, or more to taste; 1/2 tablespoon(s) freshly ground black pepper, or more to taste (i always use mixed peppercorns); 2 large cloves garlic, quartered; ## GRAVY; 2 tablespoon(s) drippings; 2 cup(s) low-sodium beef broth; 1/3 cup(s) dry red wine; 1 tablespoon(s) dijon mustard; 1/2 teaspoon(s) freshly ground black pepper, or to taste; 1 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)

18 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Oct 25, 2022

Uncomplicated, this delicious recipe is perfect to enjoy for your Sunday night dinner along with mashed and vegetables.

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A few slices of eye of round roast along with mashed and steamed green beans.

prep time 5 Min

cook time 1 Hr 15 Min

method Roast

yield 6 servings

Ingredients

ROAST
2 tablespoons olive oil
1 tablespoon stone ground mustard
2 teaspoons herbes de provence
3 pounds eye of round roast, room temperature
1/2 tablespoon ground himalayan sea salt, or more to taste
1/2 tablespoon freshly ground black pepper, or more to taste (i always use mixed peppercorns)
2 large cloves garlic, quartered
GRAVY
2 tablespoons drippings
2 cups low-sodium beef broth
1/3 cup dry red wine
1 tablespoon dijon mustard
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon cornstarch (mixed with 1/2 cup cold water)

How To Make eye of round roast

Step 1

ROAST:

Step 2

Preheat oven to 425ºF and line a baking dish with foil; place a rack in it.
Step 3

In a small bowl, add oil, mustard and Herbes de Provence; stir well and set aside.
Step 4

Pat dry the meat and season generously with salt and pepper. Make incisions and insert pieces of garlic.
Step 5

Place the roast in the prepared baking dish and brush on the oil mixture.
Step 6

Transfer to the preheated oven and roast for 15 minutes. Reduce the heat to 325ºF and continue cooking for 1 hour or until the internal temperature reaches 140ºF for medium-rare.
Step 7

Remove from the heat, transfer the meat to a cutting board and cover loosely with foil forming a tent; let it rest for 15 minutes before slicing.
Step 8

GRAVY:
Step 9

In a small saucepan over medium heat, combine all the ingredients and bring to a boil. Cook until the sauce thickens, about 7 minutes, whisking occasionally.
Step 10

Add the cornstarch mixture and stir until it thickens, about 45 seconds.
Step 11

To view this recipe on YouTube, click on this link >>> https://youtu.be/R-xJ2gnCe0c
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