Eye Round Roast Au Jus

A simple and tastey eye round roast with a wine and mushroom au jus. The roast can be served as a main course with mashed potatoes and glazed carrots and peas or as French Dip sandwiches for the game buffet table.

• Ready In: 2 hrs 15 mins
• Serves: 4-10

Ingredients

• 3  lbs beef eye round
• 1  ounce  au jus mix
• 1⁄2 cup water
• 3⁄4 cup  Chardonnay wine
• 8  ounces  mixed mushrooms, sliced
• 1⁄4 cup parsley, chopped
• 5  garlic cloves, chopped
•  salt
•  pepper
• 3  tablespoons olive oil

Directions

1. Heat 2 T olive oil in pan. Pat roast dry and rub with about 1 T olive oil. Sprinkle on all sides with salt and pepper, as much or as little as you like.
2. Place roast in pan and brown on all sides. Transfer to 9x13 sprayed baking pan.
3. Deglaze pan with wine and water making sure to scrape up all the brown bits. Turn pan off and add mushrooms, garlic, parsley, and packet of au jus.
4. Pour over roast and cover with aluminum foil and bake at 350 for about 2 1/2 hours or until done to your liking.