Eye Round Dijon Sauce

Elevate your dinner table with this succulent Eye Round Dijon Sauce recipe, a perfect combination of tender roasted beef and a creamy, flavorful sauce. Featuring a 2-pound eye round roast seasoned with garlic powder, salt, and pepper, this dish is seared to golden perfection before roasting to achieve a juicy, medium-rare center. The star of the show is the velvety Dijon mustard sauce, made with a savory blend of beef broth, heavy cream, sautéed shallots, and fresh thyme. The sauce complements the roast's earthy richness, creating a balance of robust and tangy flavors. With minimal prep and an hour of cook time, this elegant roast recipe is ideal for family gatherings, holiday feasts, or an elevated weeknight meal. Serve with mashed potatoes or roasted veggies to round out this indulgent centerpiece.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pounds Eye round roast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Unsalted butter
• 1 small Shallot, finely minced
• 1.5 cups Beef broth
• 0.5 cups Heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon All-purpose flour

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat the eye round roast dry with paper towels. Rub it all over with 1 tablespoon of olive oil, then season evenly with salt, black pepper, and garlic powder.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.

Step 4

Transfer the skillet to the preheated oven. Roast for 45–50 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust the cooking time as needed for your desired doneness.

Step 5

While the roast is cooking, prepare the Dijon sauce. In a medium saucepan, melt the butter over medium heat. Add the minced shallot and cook for about 2 minutes, until softened.

Step 6

Sprinkle the flour over the shallots and stir to create a roux. Cook the roux for 1 minute, stirring constantly.

Step 7

Slowly whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer and cook for 3–4 minutes, or until slightly thickened.

Step 8

Lower the heat to medium-low and stir in the heavy cream, Dijon mustard, and fresh thyme. Simmer gently for 5 minutes, allowing the flavors to meld. Season to taste with additional salt and pepper, if needed.

Step 9

When the roast is done, remove it from the oven and let it rest for 10 minutes before slicing thinly against the grain.

Step 10

Serve the sliced roast with the Dijon sauce spooned generously over the top. Garnish with additional thyme, if desired.

Nutrition Facts

Serving size	1512.6 grams (1512.6g)

Amount per serving	% Daily Value*
Calories	2493

Total Fat 141.70g	182%
Saturated Fat 58.80g	294%
Polyunsaturated Fat 2.70g
Cholesterol 929mg	310%
Sodium 5026mg	219%
Total Carbohydrate 13.10g	5%
Dietary Fiber 1.70g	6%
Total Sugars 0.70g
Protein 273.00g	546%

Vitamin D 0IU	0%
Calcium 116mg	9%
Iron 25mg	137%
Potassium 3829mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 45.1%

Carbs: 2.2%