Eye-of-Round Roast au Jus

Eye of Round Roast au Jus
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Eye-of-Round Roast au Jus

This easy-to-make Go Red main dish can be served with your favorite vegetables.

Nutrition Facts

Eye-of-Round Roast au Jus

CaloriesCalories

145 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

0g Per Serving
×
Calories 145
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 2.0 g
Cholesterol 47 mg
Sodium 145 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 25 g

Dietary Exchanges
3 lean meat

Ingredients

Servings  8  

For the Roast:

  • 2 lb. eye-of-round roast (all visible fat discarded)
  • 1 tsp. olive oil
  • 1/2 cup water
  • 1/8 tsp. salt

For the Rub:

  • 1 tsp. pepper ((coarsely ground preferred))
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 325°F.
  2. In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef.
  3. Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet.
  4. Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don’t let it overcook or it will become tough.
  5. Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat.
  6. Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction.

 

This easy-to-make Go Red main dish can be served with your favorite vegetables.

Nutrition Facts

Eye-of-Round Roast au Jus

CaloriesCalories

145 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

0g Per Serving
×
Calories 145
Total Fat 4.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 2.0 g
Cholesterol 47 mg
Sodium 145 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 25 g

Dietary Exchanges
3 lean meat

Ingredients

Servings  8  

For the Roast:

  • 2 lb. eye-of-round roast (all visible fat discarded)
  • 1 tsp. olive oil
  • 1/2 cup water
  • 1/8 tsp. salt

For the Rub:

  • 1 tsp. pepper ((coarsely ground preferred))
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 325°F.
  2. In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef.
  3. Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet.
  4. Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don’t let it overcook or it will become tough.
  5. Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat.
  6. Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction.