Eye Round Roast Au Jus

Elevate your next dinner with this savory and succulent Eye Round Roast Au Jus, the perfect centerpiece for any special occasion or family meal. Featuring a tender, perfectly seasoned 3-pound eye round roast, this recipe is all about bold flavors and classic technique. A quick sear locks in juicy goodness, while roasting at a controlled temperature delivers a beautifully cooked cut with a golden crust. The rich, flavorful au jus—made with pan drippings, beef stock, dry red wine, and a touch of Worcestershire sauce—offers the ideal accompaniment for dipping or drizzling. With minimal prep time and a garnish of fresh rosemary for added elegance, this dish balances simplicity with sophistication. Whether you’re hosting a holiday feast or indulging in a cozy weekend dinner, this roast will impress every guest at the table. Perfectly paired with roasted vegetables or mashed potatoes, this recipe is a must-try for roast beef lovers.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:90 mins

Total Time:100 mins

Servings: 6

Ingredients

• 3 pounds eye round roast
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2 cups unsalted beef stock
• 0.5 cups dry red wine
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 sprig fresh rosemary (optional, for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Pat the eye round roast dry with paper towels and season all over with salt, black pepper, garlic powder, and onion powder.

Step 3

Heat a large oven-safe skillet or roasting pan over medium-high heat on the stovetop. Add olive oil and sear the roast for 2-3 minutes on each side until a golden-brown crust forms.

Step 4

Transfer the skillet with the roast to the preheated oven. Roast at 450°F for 15 minutes to develop a flavorful crust, then reduce the oven temperature to 325°F (165°C). Continue cooking for about 50-60 minutes or until the roast reaches an internal temperature of 125°F (52°C) for medium-rare, or adjust to your preferred doneness.

Step 5

Once cooked, remove the roast from the oven and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute.

Step 6

While the roast rests, make the au jus. Place the skillet or roasting pan over medium heat. Add the beef stock, red wine, and Worcestershire sauce to the pan drippings. Scrape the bottom of the skillet to deglaze and incorporate the browned bits for added flavor.

Step 7

Bring the mixture to a simmer and reduce slightly, about 5-7 minutes. For a thicker au jus, whisk in the butter and optional flour until smooth.

Step 8

Strain the au jus through a fine mesh sieve into a gravy boat or serving dish to remove solids.

Step 9

Slice the rested roast thinly against the grain and serve with the warm au jus on the side. Garnish with fresh rosemary if desired.

Nutrition Facts

Serving size	2052.6 grams (2052.6g)

Amount per serving	% Daily Value*
Calories	2900

Total Fat 116.30g	149%
Saturated Fat 41.20g	206%
Polyunsaturated Fat 3.40g
Cholesterol 1186mg	395%
Sodium 2467mg	107%
Total Carbohydrate 21.20g	8%
Dietary Fiber 2.10g	8%
Total Sugars 2.70g
Protein 406.50g	813%

Vitamin D 5IU	23%
Calcium 184mg	14%
Iron 37mg	205%
Potassium 5882mg	125%

*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: 38.0%

Protein: 59.0%

Carbs: 3.1%