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.
Where this recipe originated from
This recipe is a modified version of the roast beef recipe my mom makes. I grew up with my mom making this dish for lots of special occasions, and sometimes even just as a nice weeknight meal. I am so glad my mom instilled in me the importance of marinating meat (haha!), it seriously makes all the difference. The marinade is really what makes this the best-ever roast beef recipe.
This recipe is a great one to make for a holiday, because even though it is deliciously flavorful, beautiful, and impressive to serve, but it’s so easy to make. There are a few steps and some planning involved here, but nothing difficult at all.
What you’ll need to make this recipe
- eye round (see below)
- red wine (dry)
- balsamic vinegar
- salt and pepper
- McCormick Montreal Steak Seasoning
- light butter
- beef broth
What is an eye round? What if I can’t find one?
This recipe calls for an eye round. So, what exactly is an eye round? I know cuts of beef can be confusing sometime. It can be especially challenging since certain stores do not carry certain cuts of beef.
My mom always made this recipe using an eye round, so that’s what I use here. I know for a fact that Costco sells excellent quality ones, and my mom typically buys hers from there. Eye round is a very, very lean cut of beef, from the rear leg of the cow. It is not as tender as some other cuts (think: tenderloin) and because of that, tends to be more budget-friendly. Eye round also does really well when you roast it to a medium temperature and serve it thin-sliced, like I do here. It makes an otherwise tough cut of beef tender.
If you can’t find an eye round, you can use top round instead.
How to marinate the meat
Marinating the beef is a really important step for this recipe. It’s what gets the beef as tender and flavorful as possible. I advise marinating the meat about 8 hours before you are ready to cook it. You can also do this overnight for even more flavor. I typically get the meat marinating first thing in the morning, so that it can go all day.
To prep the meat for the marinade, make sure all of the fat is trimmed from the beef. Then, mince up the garlic cloves. Poke holes all around the beef using a small paring knife, and then stick those minced garlic cloves into those holes.
Next, combine all of the marinade ingredients together, and then thinly slice the onion. Add the marinade, the beef, and the onions together in either a large covered bowl or freezer bag, and pop it in the fridge.
How to cook the roast
Before you cook the meat, take the meat out of the fridge and set it on the counter to come to room temperature, about an hour or so before hand. It’s really important for meat to be room temperature before it is cooked, so that it cooks evenly.
Preheat the oven to 375F. Remove the meat from the marinade, and place the onions and marinade to the side for later. Separate the onions from the marinade, using a strainer. But save them both.
Pat the beef dry with a paper towel. Then, sprinkle the McCormick Montreal Steak Seasoning all over the meat.
Preheat a frying pan over medium high heat, and then spray some cooking spray (I use avocado oil because of its high smoke point). Then, sear the meat on all sides for 1-2 minutes per side.
Once that’s done, place the meat in a baking dish, and surround it with the onions. Roast for about 45 minutes for medium-rare to medium (this will vary based on the size of your roast, and your oven). Make sure you use your meat thermometer to determine when the roast is done to your liking. Remove from the oven and place on a cutting board to rest for 10 minutes before carving.
How to make the gravy
To make the gravy, we are going to use that reserved marinade. It makes for the most delicious gravy, which echoes all the flavors of the roast.
Melt the butter in a small saucepan, and then sprinkle the flour in. Whisk together to form a roux (if you don’t know what a roux is, it’s a mixture of butter and flour which is used to thicken sauces).
Next, pour in the marinade and the beef broth, and bring it to a boil. Boil for 10 minutes, or until the gravy is reduced to your desired consistency.
If you are concerned with using the marinade as your gravy, don’t worry. Boiling it helps kill any bacteria from the raw meat. I promise, it’s fine, and delicious!
How to serve the best-ever roast beef
I love to thinly slice this roast once it has rested for 10 minutes, which allows all the juices to redistribute into the meat.
This roast is perfect with potatoes and a vegetable, for the ultimate comfort meal; but it’s also delicious on sandwiches, especially the next day!
The Best-Ever Roast Beef
- 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
Suggested side dishes: