A delightful twist on the classic roast, featuring a flavorful herb-infused marinade and a rich Marsala glaze.
Combine all marinade ingredients in a bowl and whisk until well blended.
Allow the marinade to sit for a few minutes to let the flavors meld together.
Place the eye of round roast in a baking dish and pour the marinade over it. Cover and refrigerate for at least 2 hours or overnight, turning occasionally.
Marinating overnight will enhance the flavor and tenderness of the roast.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the roast inside for even cooking.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
Searing locks in the juices and adds a flavorful crust to the roast.
Transfer the roast back to the baking dish and place it in the oven. Roast for 1.5 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
Use a meat thermometer to ensure the roast is cooked to your preferred doneness.
Remove the roast from the oven and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, making the meat more tender and flavorful.
Slice the roast thinly and serve with your choice of sides.
Thin slices ensure a tender bite and make the roast go further.
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