Mustard, red wine, and herbs help to flavor this lean eye of round roast.
Ingredients:
- 1 eye of round roast, about 3 to 4 pounds
- water
- 1/2 cup Dijon or Creole mustard or other spicy brown mustard
- 2 tablespoons red wine
- 3 large cloves garlic, minced
- 1/2 teaspoon dried leaf tarragon
- 1/2 teaspoon coarsely ground black pepper
Preparation:
Heat oven to 450°. Line a roasting pan with foil; place a rack or several pieces of celery in the pan. Place the roast, fat side up, on the rack or on a few celery ribs. Add some water or broth (about 1/2 to 1 cup) to the pan to keep juices from burning.
Combine mustard, the red wine, the garlic, tarragon, and black pepper. Rub roast all over with the mustard mixture. Put in the oven; reduce heat to 325°. Roast for about 1 to 1 1/2 hours, or until a meat thermometer registers about 150° to 160° for rare to medium. Let rest for about 10 minutes before slicing.
More Beef Roast Recipes
Rib Roast with Herbs
Roast Beef Tenderloin
Beef Tenderloin Sandwich
Grilled Beef Tenderloin Recipe
Bourbon Beef Tenderloin Recipe
Tenderloin for Two with Peppercorn Cream
Roast Beef Poor Boy
Roast Beef with Garlic and Thyme
Pot Roasts
Oven Roasts
Crockpot Beef Recipes
Beef Recipes Index
Ground Beef Recipes Index
