Roast Eye of Round With Marsala Wine Marinade 3 Ways

"Entered for safe-keeping for use on a 3-5 lb. eye of round roast, from askthemeatman.com with some adaptation. Do not use other cuts of round; they will be tough and probably dry. MDM was always successful making round roasts; she said the key was choosing the right cut and accepting nothing less. Cooked weight will be about 80% of raw roast weight. Recipe makes 1 1/2 cups of marinade. Official beef serving size is 3 oz., so adjust nutritional data for actual serving size. Preparation time includes 2 hours of marinating. There are 3 sets of directions for roasting: standard 350-degree oven; initial high 375-degree oven & prolonged no heat standing time; and rotisserie method with prolonged no-heat rotation."
 
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photo by diner524 photo by diner524
photo by diner524
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
3hrs
Ingredients:
10
Serves:
12-21
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ingredients

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directions

  • PREPARE MARINADE:.
  • Whisk marinade ingredients together.
  • PREPARE ROAST:.
  • Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally).
  • STANDARD METHOD - OVEN AT 350-DEGREES:.
  • Preheat oven to 350 degrees Fahrenheit.
  • Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
  • Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.
  • Remove from oven and let rest 5 minutes before slicing.
  • ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.
  • Preheat oven to 375 degrees Fahrenheit.
  • Place roast in oven, uncovered. Roast 1 hour.
  • Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.
  • (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).
  • ALTERNATIVE ROTISSERIE METHOD:.
  • Place marinated roast in the rack or on the skewer, and cook 1 hour (or 1/2 hour for half eye of round roast). Turn heat off and allow to rotate without heat for 2 1/2 to 3 hours. Roast should come out medium.

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Reviews

  1. Lavender Lynn
    This made a good dinner for us. My DS made this and made gravy out of the marinade to go with mashed potatoes. Made for PRMR.
     
  2. CIndytc
    I love marsala so I knew we would like this...I had a small roast so after marinating I cut up some veggies an put around roast, and baked it 400 degrees for an hour....I did add some of the marinade to the veggies and it was fabulous....
     
  3. laniebird2005
    I used this as a "basic" recipe and used what I had on hand. I wasn't sure about the lemon rind in the marinade but it was delicious. I made extra marinade and used a different red wine but added smoked sea salt to give it a bit of the Marsala smokiness. I also cooked an assortment of cut up veges under the roast along with the marinade thickened with flour that I had added to the vegetables and browned first before adding the rest of the marinade.
     
  4. diner524
    Well doesn't sound like the first reviewer actually made this recipe and she really missed out, as this was so very flavorful. I made this for dinner for just DS and myself, so I used a small eye of round (approx. 1 1/2 lbs) and made 1/2 of the marinade. Oh my did my house smell great while this was searing and roasting in the oven. This didn't specify sweet or dry Marsala wine to use, so I assumed the dry and used Lombardo Dry Marsala Wine. The only thing I did differently was to season it with a blend of salt, pepper and garlic powder after searing it. This is a great change from plain roast beef. Thanks for sharing this recipe Kate!! Made for 123 Hit Wonders Tag.
     
  5. messystation
    This was good, but it needed a little tweaking. I tasted the marinade prior to putting the beef in and the olive oil taste (or lack of taste) was overwhelming. I added balsamic vinegar, worcestershire and dijon mustard (and I used a tablespoon of fresh thyme instead of dried). I cooked it in the oven on 500 until I got a nice sear and finished it in the crock pot with a little leftover marinade. The marinade and juices make an awesome gravy. I will definitely make this again, but I think I will use beef stock/broth instead of olive oil.
     
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Tweaks

  1. messystation
    This was good, but it needed a little tweaking. I tasted the marinade prior to putting the beef in and the olive oil taste (or lack of taste) was overwhelming. I added balsamic vinegar, worcestershire and dijon mustard (and I used a tablespoon of fresh thyme instead of dried). I cooked it in the oven on 500 until I got a nice sear and finished it in the crock pot with a little leftover marinade. The marinade and juices make an awesome gravy. I will definitely make this again, but I think I will use beef stock/broth instead of olive oil.
     

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