Eye of Round Roast

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  • Sunday, 27 September 2015 00:00
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Ingredients: Eye of Round Roast (about 2.2 pounds)
Allegro Marinade
Ely's Steak Seasoning

-For glaze-
Brown Sugar (1 and 1/2 cups)
Yellow Mustard (1 tablespoon)
Worcestershire Sauce (1/8 cup)

Recipe: Marinate the round roast in Allegro Marinade overnight.
Remove roast from refrigerator the next day when ready to cook.
Pre-heat oven to 500F.
Sprinkle Ely's Steak Seasoning generously over all sides of roast.
Place roast in pan lined with aluminum foil.
Put roast in oven and turn temperature down to 475F.
Cook 15 minutes.
Then turn oven completely off and leave roast in oven for 2.5 hours.
To make glaze, place brown sugar (1 and 1/2 cups) in medium bowl.
Add yellow mustard (1 tablespoon) and Worcestershire sauce (1/8 cup) and stir until mixed thoroughly.
Add more Worcestershire Sauce if needed, should be the consistency of pancake syrup.
Remove roast from oven after 2.5 hours.
Pour juice from roast pan into the glaze mixture and stir in.
Place roast back in pan and baste thoroughly with glaze.
Pre-heat oven on broil setting.
Place roast in broiler for 2-3 minutes until sauce caramelizes.
Remove from heat and let rest, covered in foil, for 10 minutes.
Slice and serve with mashed potatoes and green beans, garnishing with glaze.