Counter 01 · Beef & Steak
Roast Eye of Round with Mushroom Cream Sauce
An inexpensive eye of round roasted low and slow to an even pink, sliced thick and served with a white wine and mushroom cream sauce and crisp roasted potatoes.
- Prep
- 20 min
- Cook
- 2 hr
- Serves
- 6
- Level
- Medium
Eye of round is lean and famously easy to ruin, but low heat turns it into tender, deli-style roast beef with a uniform rosy center. The method is backwards from what most people expect: a long, gentle roast at 250 F, then a quick sear at the end. The creamy mushroom sauce supplies the richness this lean cut lacks, and a splash of white wine keeps it from tasting flat. Slice no thicker than 1/2 inch; thin slices of eye of round always eat more tender.
Method
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