Whole Eye of Round Roast

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

One Good Family Recipe:

Ingredients for a 2.5 lb Eye of Round Roast:

• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 
  
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon dried thyme
• 1 (2-3 pound) beef eye of round roast
• aluminum foil
• ½ cup dry red wine (merlot or cabernet sauvignon)
• ½ cup beef broth
• 2 tablespoons cold butter, cubed

Directions:

1. Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).
2. Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets and transfer everything to the oven. Roast in the preheated oven for 18 minutes.
3. Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
4. Remove roast and set it on a cutting board to rest. Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.
5. Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.

Editor's Note:

This recipe is by Russ Crandall of The Domestic Man

About our beef:

Our herd of cattle is made up of Angus, Waygu and the now occasional Belted Galloway.. 

The cows at POP Acres spend their days out on fertile pastures happily grazing on fresh grass and foraging for wild edibles.

The cows are also supplemented with minerals, salts, kelp, molasses, and alfalfa pellets.

All that grass-fed goodness is found in our delicious and nutrient dense grass-fed beef.