Roast Eye of Round with Marsala Wine Marinade 3 Ways
Elevate your dinner game with this versatile Roast Eye of Round with Marsala Wine Marinade served three ways! This recipe transforms a budget-friendly cut of beef into a show-stopping centerpiece, thanks to an aromatic marinade featuring Marsala wine, fresh rosemary, thyme, and garlic. Slow-roasted to perfection and paired with a rich, buttery pan sauce, this dish caters to every palate by offering three serving options: as elegant slices for a classic roast dinner, shredded into flavorful tacos, or layered into hearty sandwiches. Ready in under two hours and perfect for meal-prep or entertaining, this customizable masterpiece ensures every bite is as delicious as it is memorable.
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Recipe Information
Ingredients
- 3 pounds eye of round roast
- 1 cup Marsala wine
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 large onion (sliced)
- 1 cup beef broth
- 2 tablespoons butter
- 1 tablespoon flour
- 6 count tortillas (optional, for tacos)
- 4 count sandwich rolls (optional, for sandwiches)
- preferred taco toppings (optional, e.g., shredded lettuce, cheese, salsa)
- optional sandwich toppings (e.g., horseradish sauce, cheese, arugula)
Instructions
Step 1: Prepare the marinade. In a medium bowl, combine the Marsala wine, olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Mix well.
Step 2: Place the eye of round roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Massage gently and refrigerate for at least 4 hours or up to overnight.
Step 3: Preheat the oven to 350°F (175°C). Remove the roast from the marinade, pat dry with paper towels, and set the marinade aside for later.
Step 4: In a large skillet over medium-high heat, sear the roast on all sides to develop a golden-brown crust. This should take about 2-3 minutes per side.
Step 5: Place the roast in a roasting pan. Surround it with sliced onion and pour the reserved marinade and the beef broth into the bottom of the pan.
Step 6: Roast uncovered in the preheated oven for approximately 60-75 minutes (about 20 minutes per pound) or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time based on your preferred doneness.
Step 7: Remove the roast from the oven, tent with aluminum foil, and let rest for 15 minutes. This allows the juices to redistribute, keeping the meat tender.
Step 8: While the meat rests, make the pan sauce. Transfer the juices from the roasting pan to a small saucepan. Heat over medium heat, whisk in the butter and flour, and simmer until slightly thickened, about 5 minutes.
Step 9: Carve the roast into thin slices for serving. Optionally, portion the meat for different uses: keep slices for a classic roast dinner, shred for tacos, or slice for sandwiches.
Step 10 (optional): For tacos, warm tortillas and fill with shredded roast. Top with your favorite toppings such as shredded lettuce, cheese, and salsa.
Step 11 (optional): For sandwiches, layer sliced roast on sandwich rolls. Add toppings like horseradish sauce, cheese, and arugula, then toast or serve as-is.
Step 12: Serve immediately with the pan sauce and your choice of sides or accompaniments. Enjoy!
Nutrition Facts
Calories |
5291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 9462 mg | 411% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 62.6 g | ||
| Protein | 454.6 g | 909% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 534 mg | 41% | |
| Iron | 53.7 mg | 298% | |
| Potassium | 5757 mg | 122% | |
*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.
