Roast Eye Of Round
Juicy roast eye of round infused with garlic and ginger, marinated in soy and wine, then roasted to perfection for a flavorful, tender centerpiece suitable for special occasions.
Ingredients
Instructions
- Make slashes in the roast and tuck into each a sliver of garlic and ginger.
- Combine salad oil, soy sauce, and white wine.
- Put the roast and sauce into a sealable plastic bag and marinate overnight.
- Remove the roast from the bag and place in a greased shallow roasting pan.
- Place in a preheated 450°F oven for 30 minutes, or 45 minutes for larger roasts.
- Turn off the oven heat and leave the roast in the oven for an additional 20 minutes.
- Remove from the oven and let stand for 10 minutes before slicing.
Tips & Substitutions
For a more pronounced flavor, consider marinating the roast for up to 24 hours. If you don’t have dry white wine, chicken broth can be a good substitute. Ensure even cooking by letting the roast sit at room temperature for about 30 minutes before cooking. Check the internal temperature for desired doneness, as eye of round can easily become tough if overcooked.
Serving Suggestions
This roast pairs beautifully with a side of Cabbage, Pea And Peanut Salad for a refreshing contrast. Consider serving it with mashed potatoes or roasted vegetables. A simple gravy made from the pan drippings can enhance the flavor. For a complete meal, include a light dessert, perhaps something fruity to cleanse the palate.
Storage & Reheating
Leftover roast can be stored in an airtight container in the refrigerator for up to four days. To reheat, slice the roast and warm it gently in a skillet with a splash of broth to maintain moisture, or microwave it in short intervals, covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Eye Of Round contains roughly 173 calories, with 4g protein, 9g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 1275mg per serving (55% 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 do I know when the roast is done cooking?
The best way to check doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F, while medium is 135-145°F. Remember that the roast will continue to cook slightly after being removed from the oven, so let it rest before slicing.
Can I use a different cut of meat for this recipe?
Yes, while eye of round is a great choice for its lean quality, you could substitute a sirloin or a tenderloin roast. Keep in mind that cooking times may vary depending on the cut, so adjust accordingly and monitor internal temperatures closely.
What can I do with leftover roast?
Leftover roast can be sliced for sandwiches or chopped for use in salads and stir-fries. Consider making a hearty beef stew or a savory beef and vegetable hash. It can also be added to pasta dishes or served alongside Easy Quick Sweet Pickles for a delightful combination.
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).