Eye-of-Round Roast au Jus

  sliced roast
Serves 8; 3 ounces beef per serving



1 teaspoon pepper (coarsely ground preferred)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt


1 2-pound eye-of-round roast, all visible fat discarded

1 teaspoon olive oil

1/2 cup water

1/8 teaspoon salt

Nutrition Facts

Calories 145

Total Fat 4.0 g

Saturated Fat 1.5 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 2.0 g

Cholesterol 47 mg

Sodium 145 mg

Carbohydrates 1 g

Fiber 0 g

Sugars 0 g

Protein 25 g


Dietary Exchanges

3 lean meat


  1. Preheat the oven to 325°F.
  2. In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef.
  3. Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet.
  4. Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don’t let it overcook or it will become tough.
  5. Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat.
  6. Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction.© American Heart Association

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