Eye of Round Roast Recipe
A lean, budget-friendly roast with a tangy, savory marinade, sliced thin.
Ingredients
- 1 eye of round roast about 3 lb
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dried Italian seasoning
- Salt and pepper plus extra for seasoning before roasting
Instructions
- Whisk the marinade ingredients together.
- Bag the roast with the marinade and refrigerate overnight.
- Pat dry and season with salt and pepper.
- Roast at 450°F for 15 minutes.
- Reduce to 325°F and cook about 70 minutes, until 125°F inside.
- Rest, then slice thin.
Video
Notes
- Leave a little fat on top for basting.
- Swap balsamic vinegar for red wine vinegar if needed.
- Store sliced leftovers for 3 to 4 days in the fridge.