Eye of Round Roast
Ingredients
2 1/2 pounds Eye of Round roast
1 tablespoon Honey
2 tablespoons Red Wine Vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon dried Italian seasoning
2 teaspoons Kosher salt
2 teaspoons Cracked black pepper
Instructions
In a small mixing bowl combine honey, vinegar, Worcestershire, Dijon, Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper to create a marinade. Place roast in zipper-locking plastic
bag and pour marinade over beef. Close bag, removing excess air and refrigerate overnight or at least 2 hours.
Preheat oven to 450°F.
Remove roast from marinade
(discard) and pat dry. Season with an additional 1 teaspoon salt and 1 teaspoon pepper.
Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper.
Roast for 15 minutes, then reduce oven to 325°F. Cook approximately 60-70 minutes, until roast reaches medium rare (125-130°F).
Remove from oven, tent loosely with foil and let rest 10 minutes before carving thinly against the grain.