Eye of Round Roast with Garlic Herb Crust and Savory Broth Sauce
By Isabella Quinn
Prep
15 min
Cook
90 min
Total
105 min
Servings
6
Level
Easy
This eye of round roast is a good choice for family meals and other dining occasions. Top the roast with olive oil, garlic, rosemary, and other herbs. Beef broth and Worcestershire sauce enhance the flavor of roast slices.
The roast is marinated with olive oil, minced garlic, salt, black pepper, dried rosemary, and dried thyme and then baked in a hot oven. High heat at the beginning of the baking process browns the meat. Lower heat at the end of the baking process cooks the lean roast more completely. Beef broth and Worchester sauce are reheated to serve with the roast. No other preparation is required.
A meat thermometer can offer advice and other guidance. The recipe recommends cooking the meat at 135°F in its thickest section to achieve a medium-rare doneness. Suggested serving methods include a browned, seasoned exterior and a resting period to allow juices to settle before serving. Potential serving errors with this type of meat include insufficient resting time and cutting with the grain, both of which may make a lean roast seem tougher than expected.
Sliced roast beef can be a menu item, served with hot gravy and other side dishes, including mashed potatoes and roasted vegetables or salad. Consider offering gravy on the side with sliced roast beef to allow other patrons to enjoy their meals without gravy. Leftover slices of roast beef can be refrigerated or frozen for later use.
Why we keep this one around
- Serves six to eight people as a main dish with sauce. A good option for a family meal when you don't want to serve several main dishes.
- The garlic and rosemary and thyme combinations add flavor to the beef and appeal to people of all ages. A different layer of herbs is visible on each cut of beef.
- A meat thermometer can be a useful tool for inexperienced cooks to use when cooking a roast medium rare to avoid overcooking or undercooking an expensive dish for dinner guests.
- The meat rests while beef broth and Worcestershire sauce are cooked in a separate pan to save time when serving the dish.
- Slices can be served with mashed potatoes and vegetables or salad as part of a complete meal or with other dishes made with roast beef.
- Leftover roast can be sliced and stored in the refrigerator or freezer for serving with other meals.
Ingredients
- •3 lb eye of round roast (3-4)
- •2 tbsp olive oil
- •4 cloves garlic (minced)
- •2 tsp salt
- •1 tsp black pepper
- •1 tsp dried rosemary
- •1 tsp dried thyme
- •1 cup beef broth
- •1 tbsp Worcestershire sauce
Instructions
- 1
Preheat the oven to 450°F (232°C).
- 2
Rub the eye of round roast with olive oil, garlic, salt, black pepper, rosemary, and thyme.
- 3
Place the roast in a roasting pan and insert a meat thermometer into the thickest part.
- 4
Roast in the preheated oven for 15 minutes.
- 5
Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 135°F (57°C) for medium-rare.
- 6
Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
- 7
Combine the beef broth and Worcestershire sauce in a saucepan and bring to a simmer.
- 8
Slice the roast against the grain and serve with the broth sauce.
FAQ
Nutrition (per serving)
250
Calories
36g
Protein
10g
Fat
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