(The Eye of Round is a very lean cut of meat. It is important not to over cook and to slice across the muscle fibers when serving. We typically use it for dinner, then the left overs make wonderful sandwiches!).

Thaw one 3 – 4 pound Hat Creek Grown Eye of Round Roast
(will serve 6 – 8)

Mix together in a bowl:

1 tsp Garlic Powder

1/2 tsp sweet paprika

1/2 tsp red pepper flakes

1/2 cup red wine vinegar

1/4 cup soy sauce

1/4 cup olive oil

Pour marinade over thawed Eye of Round roast, place in refrigerator for up to 12 hours. Preheat oven to 450 degrees. Remove roast from marinade, dry off, rub with olive oil and salt and pepper. Roast on baking sheet for 15 minutes, turn and roast another 15 minutes. Decrease heat to 325 degrees and bake for another 45 minutes. Remove from heat and set on cutting board. Cover with foil and let rest for up to 30 minutes. Slice thin across the grain (short ways, not long ways). Serve with gravy, au jus or a horseradish sauce.

click HERE to purchase Hat Creek Grown Eye of Round Roast.

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