Tender Eye of Round Garlic Roast Recipe

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The Eye of Round is a cheaper cut of roast for very good reason – it has the reputation for being a tough cut of meat. The rounds (top round, eye of round and bottom round) come from the hind-quarter of the beef. This is a section of meat that stays fairly lean due to the fact that it gets a lot of work. No fat, no marbling, no tolerance to dry cooking such as roasting in a moderate oven or cooking on a grill. However; when properly prepared, this inexpensive roast can be tender and delicious.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.09 view details


  1. Remove roast from refrigerator about 2 hours before cooking and let it rest on the counter to warm.
  2. While the roast is coming to room temperature, peel garlic and cut into long slivers.
  3. With a sharp paring knife, cut slits (one at a time) into the roast and insert a sliver of garlic into the slit. Repeat randomly until the roast has garlic every inch or so.
  4. Sprinkle liberally with salt and pepper, rubbing seasoning into the meat.
  5. Cut two sheets of foil large enough to completely wrap roast into. Stack foil on a rimmed baking sheet. Place roast in the middle of the foil. Bring up the sides and ends to create a wide “bowl” to keep liquids from running out.
  6. While the oven is preheating to 500 degrees (or as close as you can get without turning on the broiler), pour red wine and beef stock over the roast. After about fifteen minutes or so, turn roast over so that both sides have had a chance to soak in the stock-wine mixture and continue to let roast sit on the counter for the remaining time.
  7. Once the oven has reached temperature, place the roast (still exposed) into the oven and let bake for about 16 minutes.
  8. Remove from oven, close door to retain heat and turn oven down to 170 degrees.
  9. Wrap roast tightly in foil to seal in all the juices, and then return to oven to let it slow-roast for about an hour.
  10. Remove from oven, open one end of the pouch and pour drippings into a 2-cup measuring cup to use for the gravy. Reseal roast in the foil, and let rest for about 20 minutes for the juices to settle. While the roast rests, make the pan-stock gravy. (Recipe to follow).
  11. When ready to serve, transfer the roast to a platter, slice as thinly as possible across the grain. Serve with gravy and your favorite sides.
  12. Empty pan drippings from roast into a 2-cup measuring cup. Add enough beef stock/broth to equal 2 cups.
  13. In a medium sauce pan bring beef liquid to boil over medium-high heat.
  14. Whisk in garlic powder, onion powder and Worcestershire sauce.
  15. In cup (same one used for the liquid) whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened. DO NOT rush the thickening process with higher heat. Time is necessary to cook off any lingering “corn starch” taste.
  16. Season with salt and pepper. Taste, and adjust seasoning, if necessary.
  17. This gravy is great over roast beef and mashed potatoes alike.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 268g
Recipe makes 6 servings
Calories 208  
Calories from Fat 180 87%
Total Fat 19.95g 25%
Saturated Fat 9.08g 36%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 856mg 36%
Potassium 166mg 5%
Total Carbs 2.2g 1%
Dietary Fiber 0.2g 1%
Sugars 0.59g 0%
Protein 2.88g 5%
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