Tender Eye Of Round Roast
Tender eye of round roast slow-cooked with tomato sauce, onion, and beef bouillon, resulting in a flavorful and hearty dish perfect for family dinners or gatherings. The slow baking tenderizes the beef, infusing it with rich, savory flavors that appeal to meat lovers and comfort food enthusiasts alike.
Ingredients
Instructions
- Combine tomato sauce, quartered onion, water, and beef bouillon; pour over the roast in a deep casserole or baking dish.
- Cover and bake for 3 to 4 hours at 350°F (175°C).
- Turn the roast over several times while it is baking to ensure even cooking and flavor absorption.
Tips & Substitutions
For a more flavorful roast, consider marinating the eye of round overnight with your favorite spices or herbs. If you don’t have tomato sauce, crushed tomatoes or even a jar of salsa can work as a substitute. Additionally, including garlic or bell peppers in the sauce can enhance the dish's complexity. For a delicious side, serve with Grandma Jacobs' Punch Bowl Cake for dessert.
Serving Suggestions
This tender eye of round roast pairs beautifully with roasted vegetables or a fresh green salad for a balanced meal. Consider serving it alongside mashed potatoes or rice to soak up the flavorful sauce. For a complete dinner experience, finish with a dessert like Party Mix With White Chocolate for a sweet touch.
Storage & Reheating
Leftover roast should be cooled completely before storing. Place it in an airtight container and refrigerate for up to 3-4 days. To reheat, slice the roast and warm it gently in the oven at 300°F (150°C) until heated through, adding a splash of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Tender Eye Of Round Roast contains roughly 109 calories, with 9g protein, 10g carbohydrates, and 4g fat. It is a good source of protein (17% of the Daily Value), potassium (11% of the Daily Value), and iron (10% 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 tell when the eye of round roast is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C); for medium, 145°F (63°C). The roast will continue cooking slightly after being removed from the oven, so it's best to take it out when it’s a few degrees shy of your target temperature.
Can I use a different cut of beef for this recipe?
Yes, while eye of round is lean and works well, you can use other cuts like bottom round or sirloin. Just be mindful that cooking times may vary depending on the cut's thickness and fat content. Adjust your cooking time accordingly to achieve the desired tenderness.
Is there a way to make this recipe spicy?
Absolutely! You can add crushed red pepper flakes or diced jalapeños to the sauce for a kick. Alternatively, stirring in some chipotle in adobo sauce will lend a smoky heat. If you’re a fan of spicy flavors, consider serving it with a side of Spicy Tea Mix to complement the meal.
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).