Baked Eye Of Round With Rosemary
Juicy, tender eye of round beef roast infused with rosemary and seasoned salts, perfect for special occasions or family dinners, offering robust flavors and a satisfying meal.
Ingredients
Instructions
- Leave meat out of refrigerator prior to cooking; allow it to come to room temperature.
- Season meat 2 days before cooking with seasoned salt, garlic salt, black pepper, and crushed rosemary.
- Mix all ingredients together; rub the mixture onto the surface of the meat.
- Wrap the seasoned meat tightly in aluminum foil and refrigerate.
- Prior to cooking, remove from refrigerator early enough for it to reach room temperature.
- Brown the meat in shortening over medium-high heat.
- Place the browned meat in a shallow pan.
- Bake at 325°F to desired doneness: 5 minutes per pound for rare, 20 minutes per pound for medium, or 22 minutes per pound for well done.
Tips & Substitutions
For optimal flavor, season the eye of round roast at least 48 hours in advance. If you don't have crushed rosemary, fresh rosemary can be finely chopped and used instead. Consider browning the meat in olive oil for a lighter option. Ensure the internal temperature is monitored with a meat thermometer to achieve perfect doneness.
Serving Suggestions
Serve the baked eye of round with creamy mashed potatoes or roasted vegetables for a hearty meal. It pairs beautifully with Homestyle Vegetable Soup, making for a comforting dinner. For an elevated presentation, drizzle with a balsamic reduction and garnish with fresh herbs.
Storage & Reheating
Leftover baked eye of round can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meat and warm it gently in a skillet over low heat, adding a splash of beef broth to maintain moisture. Avoid microwaving to prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eye Of Round With Rosemary contains roughly 22 calories, with 1g protein, 2g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute with a sirloin or tenderloin roast, but cooking times will vary. Ensure to adjust based on the weight and thickness of the meat to achieve your desired doneness.
What should I do if the roast is too tough after baking?
If the roast turns out tough, it may be overcooked. To salvage, slice it thinly against the grain and serve it in a sauce or gravy. This can help tenderize the meat further.
How can I enhance the flavor of the roast?
Consider marinating the roast overnight with herbs, garlic, and a splash of red wine for added depth of flavor. Additionally, using fresh herbs instead of dried can elevate the taste significantly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).