Tender Eye of Round Beef Roast Atk
Experience beef perfection with this Tender Eye of Round Beef Roast ATK recipe, a masterclass in transforming an affordable cut into a melt-in-your-mouth centerpiece. Infused with a flavorful blend of kosher salt, garlic powder, and onion powder, this roast is slow-cooked to tender, juicy perfection and finished with a sizzling stovetop sear for a beautifully caramelized crust. A quick, savory pan sauce featuring beef broth and butter elevates every bite, while fresh thyme adds a touch of elegance. Perfect for holidays or special dinners, this eye of round roast pairs restaurant-quality results with straightforward techniques. Ready in just over two hours and serving six, it's a crowd-pleaser that’s deceptively simple yet incredibly impressive. Keywords: tender roast beef, eye of round roast, easy dinner recipes, special occasion meals, beef pan sauce.
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Recipe Information
Ingredients
- 2.5 pounds Eye of round beef roast
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 cup Beef broth
- 2 tablespoons Unsalted butter
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Remove the eye of round roast from the refrigerator and allow it to come to room temperature for 30-45 minutes.
Preheat your oven to 250°F (120°C) and position a rack in the center.
Pat the roast dry with paper towels. Rub the kosher salt, black pepper, garlic powder, and onion powder evenly over the entire surface of the roast.
Place the roast on a wire rack set over a rimmed baking sheet to allow for even air circulation during cooking.
Insert a meat thermometer into the thickest part of the roast to monitor the internal temperature.
Roast in the oven until the internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare. This will take approximately 75-90 minutes, depending on the size of your roast.
While the roast is baking, heat the olive oil in a large skillet over medium-high heat.
Once the roast has reached the desired internal temperature, remove it from the oven and immediately sear it in the hot skillet on all sides, about 2 minutes per side, until a dark, crusty exterior forms.
Transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
While the roast is resting, deglaze the skillet with the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the unsalted butter to create a quick pan sauce.
Slice the roast thinly against the grain. Serve with the pan sauce drizzled over the meat and garnish with fresh thyme if desired.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 1.0 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 774 mg | 16% | |
*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.
