Eye of Round Roasts are exceptionally lean roasts that are in a convenient round shape. This makes them great for slicing for sandwich meat. Here’s a recipe for Italian style Eye of Round Roast that is sure to delight – just be careful not to overcook this lean roast! It can dry out if you cook it for too long.
- 4 lb Eye of Round Roast
- 2 cup Beef Broth
- 1 cup Red Wine (dry)
- 2 Tbsp Kosher Salt
- 1 Tbsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 Tbsp Olive Oil
Add salt, Italian seasoning, garlic powder, and black pepper to a bowl and whisk together. Set aside. Pour beef broth and wine into a roasting pan. Place a wire rack over the pan and put the roast on the rack. Rub the roast on all sides with olive oil, then season with the seasoning blend.
Take the roasting pan and place the roast in an oven preheated to 350ºF. Roast for 1.5 – 2 hours, until the beef reaches 135ºF for medium rare, or 140ºF for medium.
After removing from oven, let rest for 15 minutes before slicing. Slice into thin slices and serve! This recipe works perfectly for Italian Beef sandwiches, or can be served as an entrée for a traditional roast beef dinner. Enjoy!