Roast Beef Eye Round

Servings: 8
Calories: 351.0kcal (per serving)
Fat: 19.7g (per serving)
Carbs: 2.1g (per serving)
Protein: 36.4g (per serving)

About

Nothing is quite like a great roast beef! It literally goes with everything…zoodles, cauliflower rice, you name it. The key to a great roast is marinating it at least a day prior to cooking it, which is easy if you marinade it the night before. Be sure to turn the meat over every time you open the fridge to help move the marinade around. The marinade is made delicious with rosemary, Rosé wine, garlic, Dijon mustard, black pepper and lemon juice to help tenderize the meat. If you don’t have rosemary, thyme would be just as delicious. The recipe says 1 T bay leaves but use 2 whole bay leaves.

Ingredients

3 pound beef eye round boneless roast by market basket
¾ cup rose wine
1 tablespoon dijon mustard
1 tablespoon black pepper
2 clove garlic
¼ cup lemon juice
2 tablespoon rosemary fresh
2 teaspoon kosher salt
1 tablespoon herbs dried bay leaves by melissa's
2 tablespoon olive oil
2 teaspoon coconut oil

Instructions

In a gallon sized plastic bag, combine the ingredients except the coconut oil. Be sure to smash the garlic cloves with the side of a knife before adding the marinade.
Place the meat into the bag and close it. Massage the meat for a minute and place into the fridge to marinate overnight or at least 5 hours. Every time you open the fridge, turn the meat over.
Preheat an oven to 450 F. In a heavy bottomed saute pan, heat over medium-high heat until the pan is very hot. Add in the coconut oil. Dry the marinade off the meat. Place the meat into the pan to sear it. Let it sear for 5 minutes on each side.
Place it in the oven at 450 F for 30 minutes, then lower the heat to 350 F to allow it to reach temperature about another 30-40 minutes. I pull the meat when it is at 135 F because the temperature will continue to rise. The meat is done with the internal temp rises to 145 F.