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Eye Round Roast with Vegetables

Prep time: 90mins | Difficulty: medium | Serves: 8

The key to this recipe is to use a meat thermometer and to avoid overcooking the roast.

Tags:

View All dinner family favorites hearty meal

Nutritional information per serving (1/8 of recipe)

Fat

3.6g 

Saturated

1.3g 

Carbohydrate

13g 

Protein

28g 

Calories

195kcals 

Ingredients

  • 2 pound eye of the round beef roast
  • 1-2 garlic cloves, minced
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup (56ml) fat-free, low sodium beef broth
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 2 medium potatoes, cubed
  • 1 onion, quartered

Method

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl mix garlic, basil, oregano, thyme, chili powder, salt and pepper.
  3. Place roast in shallow roasting pan and rub with spice mixture.
  4. Add beef broth and vegetables around the roast.
  5. Bake for approximately 1 hour or to desired doneness.(Internal temperature for medium rare is approximately 130°F (54°C)).
  6. Let roast rest for 15 minutes before carving.
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