The Best-Ever Roast Beef
If you've ever been intimidated by making your own roast, fear no more. I am not lying when I say this is the best-ever roast beef. A lean cut of eye round is stuffed with garlic cloves and then marinated in red wine, Worcestershire, balsamic vinegar, and honey. The roast is then seasoned and seared before roasting with onions to perfection. The residual marinade makes for the best stove-top gravy for serving.Print Pin Rate
- frying pan
- baking dish
- sauce pan
- 2.5 lb eye round all fat trimmed
- 2 onions thinly sliced
- 5 oz red wine dry
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire
- 1 tablespoon honey
- 1/2 tsp kosher salt
- fresh cracked pepper
- 4 cloves garlic sliced
- McCormick Montreal Steak seasoning
Stove Top Gravy
- 1 tablespoon light butter
- 1 tablespoon flour
- reserved marinade
- 14.5 oz beef broth one can
To Prep the Beef and Marinade
- Eight hours prior to cooking, prepare the meat and marinade.
- To prepare the roast, trim any excess fat off of the top and bottom.
- Poke holes all around the roast, using a paring knife.
- Mince the garlic cloves, and then stick the minced garlic into the holes you created in the roast.
- To make the marinade, combine the wine, Worcestershire, balsamic vinegar, honey, the kosher salt, and fresh cracked pepper.
- Place in a bag or covered dish in the fridge for 8 hours, or up to overnight.
To Cook the Beef
- One hour prior to cooking, remove the beef from the fridge and set on the counter (in the bowl or bag, with the marinade) to come to room temperature.
- When ready to cook, remove the beef from the marinade.
- Preheat the oven to 375F.
- Separate the onions from the marinade, using a strainer. Reserve both to the side.
- Pat the beef dry using paper towels.
- Season the beef by sprinkling the Montreal Steak Seasoning all around the outside of the beef.
- Add a high smoke point cooking spray to a frying pan over medium high heat.
- Sear the beef for 1-2 minutes on all sides to brown.
- Place the beef in a baking dish, surrounded by the onions.
- Roast for 45 minutes for a medium-rare to medium internal temperature. Roasting time will vary based on size of the roast; use a meat theremometer to determine when it's done to your liking.
To Make the Gravy
- Melt the butter in a saucepan over medium heat.
- Sprinkle flour and whisk together to form a roux (paste).
- Add the reserved marinade and beef broth. Whisk together.
- Bring to a boil; boil for 10 minutes or until reduced to desired consistency.
- Taste for seasoning; add salt and pepper as needed.
- Makes approximately 1 cup of gravy.
- 4 WW points (all plans) for up to 6 oz
- 1 WW point (all plans) per tablespoon
Serving: 5oz cooked beef, plus 2 tbsp gravy | Calories: 319kcal | Carbohydrates: 11g | Protein: 45g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 644mg | Potassium: 888mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 4mg
Suggested side dishes: