A flavorful and tender eye of round roast, seasoned with a blend of herbs and spices, perfect for a special dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Season the beef eye round generously with salt and black pepper on all sides.
Let the seasoned beef sit for a few minutes to absorb the flavors.
Heat olive oil in a roasting pan over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the meat effectively.
Sear the beef on all sides in the hot oil until browned, about 2 minutes per side.
Searing locks in the juices and adds a rich flavor.
Place the beef on a wire rack set in the roasting pan.
Using a rack prevents the beef from sitting in its juices, promoting even cooking.
Mix Dijon mustard, garlic, onion powder, basil, rosemary, and tarragon in a small bowl.
This herb mixture creates a flavorful crust on the roast.
Brush the herb mixture evenly over the beef.
Ensure the beef is fully coated for maximum flavor.
Pour water and red wine into the bottom of the roasting pan and add the bay leaves.
The liquid helps keep the roast moist and creates a base for the au jus.
Roast in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches your desired doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Remove the roast from the oven and tent with aluminum foil. Let it rest for 10-15 minutes.
Resting allows the juices to redistribute, ensuring a juicy roast.
Slice the roast thinly against the grain and serve with the au jus from the pan.
Slicing against the grain makes the meat more tender.
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