EYE of ROUND ROAST | Just A Pinch Recipes
ROAST: Preheat oven to 425ºF and line a baking dish with foil; place a rack in it. In a small bowl, add oil, mustard and Herbes de Provence; stir well and set aside. Pat...
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Cooking tools:
- Roasting rack
- Instant-read thermometer
- Pastry brush
- Pepper mill
- Carving knife
- Baking dish
- Saucepan
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- ## ROAST
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) stone ground mustard
- 2 teaspoon(s) Herbes de Provence
- 3 pound(s) eye of round roast, room temperature
- 1/2 tablespoon(s) ground himalayan sea salt, or more to taste
- 1/2 tablespoon(s) freshly ground black pepper, or more to taste (i always use mixed peppercorns)
- 2 large cloves garlic, quartered
- ## GRAVY
- 2 tablespoon(s) drippings
- 2 cup(s) low-sodium beef broth
- 1/3 cup(s) dry red wine
- 1 tablespoon(s) Dijon mustard
- 1/2 teaspoon(s) freshly ground black pepper, or to taste
- 1 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)
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