Marinated Eye Of Round
Tender eye of round roast marinated in soy, Italian dressing, bourbon, and Worcestershire offers bold flavors, ideal for special occasions or flavorful family dinners.
Ingredients
Instructions
- Pierce the roast in several places with a sharp knife.
- Sprinkle seasoned salt and lemon pepper seasoning over the entire surface of the roast. Place in a large shallow dish; set aside.
- Combine soy sauce, Italian salad dressing, bourbon, and Worcestershire sauce in a bowl. Stir well.
- Pour the marinade over the roast. Cover and marinate in the refrigerator for 8 hours, turning occasionally.
Tips & Substitutions
For optimal flavor, marinate the eye of round roast overnight if possible. You can substitute the bourbon with apple cider vinegar for a non-alcoholic option. If you don't have lemon pepper seasoning, a mix of lemon zest and black pepper works well. Additionally, for a touch of sweetness, consider adding a tablespoon of brown sugar to the marinade.
Serving Suggestions
Serve the marinated eye of round sliced thinly against the grain for maximum tenderness. It pairs beautifully with roasted vegetables or a fresh salad. Consider complementing the meal with sides like mashed potatoes or rice pilaf, and a tangy sauce such as horseradish cream. For a festive touch, serve alongside Double Cranberry Relish Mold.
Storage & Reheating
Leftover marinated eye of round can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the roast and warm it gently in a skillet over low heat to maintain tenderness, or use the microwave in short intervals to avoid drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Eye Of Round contains roughly 94 calories, with 11g protein, 5g carbohydrates, and 3g fat. It is an excellent source of protein (21% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use other cuts like sirloin or flank steak, but the cooking times and marinating times may vary. Flank steak, for example, benefits from a shorter cooking time to avoid toughness. Adjust the marinade time accordingly to ensure flavor penetration.
What if I can't find Italian salad dressing?
If Italian salad dressing is unavailable, you can make a simple substitute by mixing equal parts olive oil and vinegar, adding some herbs like oregano and basil, and a pinch of garlic powder. This homemade version will still provide the necessary acidity and flavor to the marinade.
How do I know when the roast is done cooking?
To ensure your roast is cooked to perfection, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C), while medium should be around 145°F (63°C). Remember to let it rest for at least 10 minutes before slicing to allow the juices to redistribute.
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).