Eye of Round Roast

Servings 8

Ingredients

  • 3 to 4 lbs. Harris Ranch USDA Choice eye of round roast (let
  • settle at room temperature for 1 hour)
  • 1 cup beef broth or water
  • olive or canola oil

Mustard Rub Mixture:

  • 1/2 cup Dijon Creole or other spicy brown mustard
  • 2 tbsp. red wine
  • 3 large cloves garlic minced
  • 1/2 tsp. dried leaf tarragon
  • 1/2 tsp. coarsely ground black pepper

Au Jus:

  • 1 tbsp. olive oil
  • 3 tbsp. finely diced onions or shallots
  • 1/4 cup red wine
  • 1/4 cup fresh rosemary or 1 tbsp. dried rosemary
  • 1/2 cup reserved beef drippings from the roast
  • 1 tsp. Kosher salt

Instructions

  1. Begin by removing your 3 to 4 pound roast from the refrigerator, and letting it settle at room temperature for about an hour. This allows for more even cooking.

    Preheat the oven to 350°F, If you’re using a convection oven, set it to 325°F.

    Combine mustard, the red wine, the garlic, tarragon, and black pepper. Combine well, and rub the mixture onto the roast – evenly on all sides.

    Pour a small amount of olive or canola oil in a large, heavy skillet, and slightly brown each side of the roast.

    Place a rack into a roasting pan, and put the roast on the rack with the fat side up. Add 1 cup of beef broth (or water) to the pan to keep juices from burning.

    Put the roast in the oven for 30 to 45 minutes.

    Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry.

    Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing.

    Next, prepare your au jus using the ingredients listed above. In the large, heavy skillet, lightly sweat the onion in the oil until it begins to brown.

    Add the red wine and rosemary.

    Simmer until you reduce the liquid to 1/3 its original amount.

    Add the beef drippings from roast, but remove any large amounts of fat.

    Season with salt and pepper to taste.

    Thinly slice the roast against the grain and serve with au jus and side dishes, such as mashed potatoes and Brussels sprouts.

Recipe Notes

Begin by removing your 3 to 4 pound roast from the refrigerator, and letting it settle at room temperature for about an hour. This allows for more even cooking. Preheat the oven to 350°F, If you’re using a convection oven, set it to 325°F. Combine mustard, the red wine, the garlic, tarragon, and black pepper. Combine well, and rub the mixture onto the roast – evenly on all sides. Pour a small amount of olive or canola oil in a large, heavy skillet, and slightly brown each side of the roast. Place a rack into a roasting pan, and put the roast on the rack with the fat side up. Add 1 cup of beef broth (or water) to the pan to keep juices from burning. Put the roast in the oven for 30 to 45 minutes. Test the eye of round roast for doneness with a meat thermometer, and remove when the internal temperature reaches 130°F to 135°F. If overcooked it becomes tough and dry. Tent the roast pan in foil to keep warm (with beef drippings), and allow it to rest for 15 to 20 minutes before slicing. Next, prepare your au jus using the ingredients listed above. In the large, heavy skillet, lightly sweat the onion in the oil until it begins to brown. Add the red wine and rosemary. Simmer until you reduce the liquid to 1/3 its original amount. Add the beef drippings from roast, but remove any large amounts of fat. Season with salt and pepper to taste. Thinly slice the roast against the grain and serve with au jus and side dishes, such as mashed potatoes and Brussels sprouts.