Beef of Eye-Round Roast

Recipe by Alan Leonetti
READY IN: 1hr 45mins




  • Thoroughly rinse the roast and pat dry with paper towel.
  • Salt and pepper the roast on all sides for searing.
  • Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
  • Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  • If you do not get 1/2 cup of fat rendered, that is okay.
  • Set a wire rack in another roasting pan, and then set the roast onto the rack.
  • Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
  • Brush roast with Dijon mustard.
  • Smear 1 tablespoon of minced garlic from jar onto top of roast.
  • Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
  • Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
  • If you desire it to be medium-rare, remove from oven when it is rare.
  • If you desire it to be medium, remove from oven when it is medium-rare.
  • After removing from oven, tent with aluminum foil.
  • Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
  • Set the roast onto a cutting board and carve.
  • Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.