Eye Of The Round Roast With Vegetables
A flavorful roast with tender vegetables, seasoned with garlic and herbs, perfect for a hearty family dinner or special occasion.
Ingredients
Instructions
- Rub Gravy Master into all sides of the roast.
- Sprinkle garlic powder over the complete surface of the roast.
- Place the sliced potatoes, onions, and carrots into a 7 x 11-inch pan.
- Season the vegetables with salt, pepper, and parsley flakes.
- Place the seasoned roast in the center of the pan, fat side up.
- Cover the pan with foil.
- Insert a meat thermometer through the foil into the thickest part of the roast.
- Pierce the foil 3 to 4 times with a cooking fork.
- Roast at 400°F until desired doneness is reached, about 1 to 1 1/4 hours for rare.
Tips & Substitutions
For a more flavorful roast, consider marinating the eye of the round with a Beef Or Steak Marinade the night before. If you don’t have Gravy Master, soy sauce can be a good substitute. You can also use fresh herbs like thyme or rosemary instead of parsley flakes for added flavor. Adjust the seasoning based on your preference, especially if you're watching your salt intake.
Serving Suggestions
Serve the roast sliced thinly with the roasted vegetables arranged alongside. It pairs beautifully with a fresh Broccoli Salad from Roswell, New Mexico or a side of creamy mashed potatoes for a comforting meal. For a complete dinner, offer a light dessert like Crazy Quick Cake to round out the experience.
Storage & Reheating
Store leftover eye of the round roast in an airtight container in the refrigerator for up to three days. To reheat, slice the roast and place it in a baking dish with a bit of broth or water, covering it to maintain moisture. Heat in a preheated oven at 325°F until warmed through, making sure not to overcook the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Eye Of The Round Roast With Vegetables contains roughly 321 calories, with 6g protein, 43g carbohydrates, and 14g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 531mg per serving (23% 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
What is the best way to know when the roast is done?
Using a meat thermometer is crucial for perfect doneness. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember that the roast will continue to cook slightly after removing it from the oven, so take it out a few degrees before it reaches your desired temperature.
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap in your favorite root vegetables like parsnips or turnips. You can also add bell peppers or zucchini for a different flavor profile. Just ensure that the cooking times are similar so everything finishes cooking at the same time.
How do I achieve a better crust on the roast?
To enhance the crust, consider searing the roast in a hot skillet with a bit of oil before placing it in the oven. This step locks in juices and creates a delicious crust. Additionally, using a higher temperature initially for the first 15-20 minutes can also help form a nice outer layer.
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).