Herb and Garlic Stuffed Eye of Round Roast Recipe
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Servings
10
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Calories
243 kcal
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Course
Main Course
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Cuisine
American
Herb and Garlic Stuffed Eye of Round Roast Recipe
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This is the best way to cook an eye of round roast, a less tender cut of beef. High heat and searing a buttery herb mixture onto the top, stuffing it with garlic and a a low, slow cook yields a tender, juicy, delicious roast!
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Ingredients
- one pounds eye of round roast
- 3/4 cup butter softened
- 1 1/2 tablespoons rosemary freeze dried works the best, dried
- 1 1/2 tablespoons thyme freeze dried works the best, dried
- 1 1/2 tablespoons sea salt flaked
- 2 teaspoons black pepper ground
- 5 small garlic peeled and sliced in half, cloves
Gravy
- 1/2 cup drippings
- 1 cup beef stock strong
- 2 tablespoons cornstarch
- 1/4 cup water cold
Instructions
- Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
- Place a roasting rack (I use oven safe metal cooling racks for smaller roasts) into a cookie sheet that has at least a 1/2 inch high rim. Place the roast on top of the baking sheet, fat cap side UP.
- Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
- Using a sharp little knife, cut small slits into the top fat cap of the roast in an even placement through the top. Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.
- Take the remaining butter and cover the roast completely.
- Preheat your oven to 450°F.
- Now we want to sear the roast. Place it in the 450 degree oven for 10 minutes.
- After 10 minutes, turn down the oven to 325 degree and cook some more.
- In the post above are some guidelines for cooking beef roasts. You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
- Once the roast is out, tent it with foil, and let it sit for 10-15 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
- Remove all of the drippings and place in a saucepan Make sure to scrape the good browned bits off the bottom of the cookie sheet! Add half of the broth, then bring to a boil and boil for 2 minutes.
- Add the remaining beef broth. If needed, add some more broth or bouillon powder to taste.
- Whisk the cornstarch and water together, then whisk into the pot.
- Cook until thickened.
- Slice the eye of round into thin slices and serve.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
48mg
(16%)
Sodium
1234mg
(51%)
Potassium
65mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
458IU
(9%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 48mg | 16% |
| Sodium | 1234mg | 51% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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