Eye Of Round
Tender eye of round roast marinated in a savory mixture of soy, Italian dressing, Worcestershire, and spices, perfect for a flavorful, easy-to-prepare main dish for gatherings.
Ingredients
Instructions
- Dry the roast with a paper towel.
- Pierce the roast in several places across the top and bottom.
- Sprinkle seasoned salt and lemon-pepper seasoning over the surface and rub in.
- Combine soy sauce, Italian salad dressing, Worcestershire sauce, and Tabasco sauce in a bowl.
- Stir well to mix the marinade ingredients.
- Pour the marinade over the roast.
- Cover and marinate in the refrigerator for 8 hours or overnight.
- Turn the roast once or twice during marination.
- Place the roast and marinade in a large freezer bag for easy turning and disposal.
Tips & Substitutions
For a more robust flavor, consider using fresh herbs like rosemary or thyme in the marinade. If you don’t have Italian dressing, a homemade mix of olive oil, vinegar, and Italian herbs works well. For a spicier kick, increase the amount of Tabasco sauce. Always ensure the roast is at room temperature before cooking for even doneness.
Serving Suggestions
Serve the eye of round roast sliced thinly against the grain for maximum tenderness. It pairs beautifully with Convenient Cole Slaw for a refreshing crunch, as well as roasted vegetables or mashed potatoes. A side of Rainbow Fruit Salad adds a sweet contrast to the savory flavors of the roast.
Storage & Reheating
Leftover eye of round roast can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the roast thin and warm it gently in a skillet over low heat, adding a splash of beef broth or water to keep it moist. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Eye Of Round contains roughly 156 calories, with 12g protein, 7g carbohydrates, and 9g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1604mg per serving (70% 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
How can I ensure my eye of round roast is tender?
To ensure tenderness, it's crucial to marinate the roast for at least 8 hours, as the acids in the marinade help break down tough fibers. Additionally, cooking the roast to medium-rare and letting it rest before slicing will also improve tenderness.
Can I cook the roast in a slow cooker?
Yes, cooking the eye of round roast in a slow cooker is a great option. After marinating, place it in the slow cooker with the marinade and cook on low for 6-8 hours until tender. This method will enhance the flavors and keep the meat juicy.
What is the best way to slice the cooked roast?
The best way to slice the cooked eye of round roast is to cut it against the grain into thin slices. This technique shortens the muscle fibers and results in a more tender bite. Use a sharp carving knife for clean cuts.
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).