Oriental Eye of Round Roast
Elevate your dinner table with the irresistible flavors of the Oriental Eye of Round Roast, a tender and juicy main course infused with bold Asian-inspired ingredients. This recipe combines a lean eye of round roast with a flavorful marinade featuring soy sauce, hoisin sauce, sesame oil, garlic, and ginger, delivering the perfect balance of savory, sweet, and umami tastes. Marinated overnight for maximum flavor, the roast is slow-cooked to perfection and paired with a glaze-like sauce thickened with cornstarch. Finished with optional sesame seeds for a touch of crunch, this dish is as visually stunning as it is delicious. Perfect for dinner parties or family gatherings, it’s an impressive, low-effort recipe that’s sure to become a crowd favorite. Serve with steamed rice or roasted vegetables for a complete meal packed with irresistible oriental flavors.
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Recipe Information
Ingredients
- 3 pounds Eye of round roast
- 0.5 cup Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Brown sugar
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 stalks Green onions, finely chopped
- 0.5 teaspoon Ground black pepper
- 0.25 cup Water
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a mixing bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, brown sugar, minced garlic, grated ginger, green onions, and ground black pepper to create the marinade.
Place the eye of round roast into a resealable plastic bag or a large shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 325°F (165°C). Remove the roast from the marinade and place it on a rack in a roasting pan. Reserve the marinade.
Roast the meat in the preheated oven for about 60-75 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Use a meat thermometer to check the temperature.
While the roast is cooking, pour the reserved marinade into a small saucepan. Add 0.25 cup of water and bring it to a gentle boil over medium heat.
Mix the cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Gradually add the slurry to the saucepan while whisking continuously. Simmer the sauce for 2-3 minutes until it thickens. Remove from heat and keep warm.
Once the roast is done cooking, remove it from the oven, tent it with aluminum foil, and let it rest for 15 minutes before slicing.
Slice the roast thinly against the grain and serve it with the prepared sauce. Garnish with sesame seeds if desired.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 5891 mg | 256% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 27.9 g | ||
| Protein | 413.2 g | 826% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 5037 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
