Eye Round Roast au Jus

Name: Eye Round Roast au Jus
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 (5- to 6-pound) eye round of beef, rinsed and dried with paper towels; 1 (5- to 6-pound) eye round of beef, rinsed and dried with paper towels; ¼ cup extra-virgin olive oil; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; ½ onion, chopped; 3 cloves garlic, unpeeled; 2½ cups cold water

Preparation info

Serves
6 to 7

Difficulty
Easy
Ready in
1 hr 55

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

What could be more satisfying than a nice hot roast on a cold winter night? Serve this with baked sweet potatoes and string beans and you’ve got a great meal. What I really like about an eye round is that it’s not expensive, it isn’t very fatty, it has great flavor, and it’s very tender.

Ingredients

1 (5- to 6-pound) eye round of beef, rinsed and dried with paper towels
¼ cup extra-virgin olive oil

Americas
United States
Main course
Gluten-free
Winter

Method

Preheat the oven to 350 degrees.

Place the eye round in a roasting pan, rub with the oil, and season liberally on all sides with salt and pepper. Add the carrots, celery, onion, garlic, and 1 cup of the cold water to the pan and