Heart Healthy
This easy-to-make Go Red main dish can be served with your favorite vegetables.
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Eye-of-Round Roast au Jus
This easy-to-make Go Red main dish can be served with your favorite vegetables.
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Servings:
8
Ingredients
For the Roast:
-
2 lb. eye-of-round roast -
1 tsp. olive oil -
1/2 cup water -
1/8 tsp. salt
For the Rub:
-
1 tsp. pepper -
1 tsp. chili powder -
1/2 tsp. garlic powder -
1/2 tsp. onion powder -
1/4 tsp. salt
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 325°F. -
In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef. -
Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet. -
Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don’t let it overcook or it will become tough. -
Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat. -
Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction.
Nutrition Facts
Eye-of-Round Roast au Jus
Calories
Protein
FiberNutrition Facts
| Calories | 145 | |
|---|---|---|
| Total Fat | 4.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 47 mg | |
| Sodium | 145 mg | |
| Total Carbohydrate | 1 g | |
| Dietary Fiber | 0 g | |
| Sugars | 0 g | |
| Protein | 25 g | |
Dietary Exchanges
3 lean meat
-
Servings:
8
Ingredients
For the Roast:
-
2 lb. eye-of-round roast -
1 tsp. olive oil -
1/2 cup water -
1/8 tsp. salt
For the Rub:
-
1 tsp. pepper -
1 tsp. chili powder -
1/2 tsp. garlic powder -
1/2 tsp. onion powder -
1/4 tsp. salt
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 325°F. -
In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef. -
Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet. -
Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don’t let it overcook or it will become tough. -
Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat. -
Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction.