Garlic Herb Eye of Round Roast

Garlic Herb Eye of Round Roast


1 eye of round beef roast (about 3 pounds)
¼ cup Dijon mustard
2 tablespoons prepared horseradish
4 large cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
½ teaspoon dried oregano
Freshly ground black pepper
1 cup dry red wine
1 cup beef broth


Trim and discard visible fat from meat.

In small bowl combine Dijon, horseradish, garlic, thyme, parsley, and oregano. Spread Dijon mixture over beef; season with pepper.

Place beef in ovenproof skillet. Roast in 325°F. oven until internal temperature is 140°F. for medium, about 1½ to 2 hours.

Place roast on cutting board. Cover and let stand 10 minutes before slicing very thinly across grain.

Place skillet with drippings over medium heat. Add wine; stir to scrape browned bits from bottom of pan. Cook until reduced by half, about 4 to 5 minutes.

Add broth; cook until heated through, about 2 to 3 minutes. Serve with beef.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 153
Cholesterol: 60 mg
Fat: 3 g
Sodium: 265 mg
Carbohydrates: 1 g
Protein: 23 g
Fiber: <1 g