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Recipes
Easy Oven Roast Beef with Harvest Vegetable Sauce

Oven Roasting with Pan Sear Finish

Easy Oven Roast Beef with Harvest Vegetable Sauce

30 min prep

135 min cooking

Serves 8

Difficulty 2/5

Encrusted with fragrant harvest-season spices, this Eye of Round roast smells fantastic as it cooks in the oven. Serve with the rich roasted vegetable sauce that is naturally creamy without the addition of cream. To maximize browning, the roast is cooked separately from the vegetables.

Ingredients

2 tsp (10 mL) EACH salt and fresh ground pepper 1 tsp (5 mL) EACH brown sugar, paprika and ground coriander ½ tsp (2 mL) EACH ground ginger, allspice and garlic powder ¼ tsp (1 mL) EACH ground cinnamon and cloves 3 lb (1.5 kg) Beef Eye of Round Oven Roast ¼ cup (60 mL) vegetable oil, divided 1 cup (250 mL) chopped fennel bulb (reserve fennel fronds for serving) 1 EACH carrot, onion, stalk celery and peeled apple, cut into ½-inch (1 cm) pieces 6 cloves garlic

Harvest Vegetable Sauce

2 tbsp (30 mL) butter, divided 2 tbsp (30 mL) tomato paste ½ cup (125 mL) dry sherry 2 cups (500 mL) reduced-sodium beef broth ¼ tsp (1 mL) EACH salt and fresh ground pepper

Get Ingredients

Directions

1. Combine salt, pepper, sugar, paprika, coriander, ginger, allspice, garlic powder, cinnamon and cloves in a small bowl. Reserve 1 tsp (5 mL) spice blend for vegetables. 2. Pat roast dry with paper towel. Rub with 2 tbsp (30 mL) oil and season all over with remaining spice blend. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. 3. Toss fennel, apple, carrot, onion, celery and garlic cloves with remaining oil and reserved spice blend in a large bowl. Arrange in a single layer on parchment paper-lined rimmed baking sheet. 4. Place roast on middle rack and vegetables on lower rack in a preheated 450°F oven. Oven-sear roast and vegetables for 10 minutes. Reduce heat to 275°F (135°C); roast, uncovered, for about 1¾ to 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium at the most) and vegetables are golden brown and tender. 5. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Divide the vegetables in half; cover one portion with foil to keep warm. 6. Meanwhile, melt half the butter over medium heat in the roasting pan with any drippings. Add tomato paste; cook, stirring, for 2 minutes. Stir in sherry; bring to a boil, scraping up any browned bits from pan. Cook for 2 to 3 minutes or until reduced slightly and starting to thicken. Stir in remaining roasted vegetables and broth; bring to a boil. 7. Reduce heat to medium-low and simmer for 8 to 10 minutes or until flavours blend together. Remove from heat and let cool slightly. Carefully transfer to a blender or to a tall, narrow pitcher or measuring cup and use an immersion blender; purée sauce until smooth. Stir in remaining butter; season with salt and pepper. 8. Carve roast across the grain into thin slices. Serve with roasted vegetables and Harvest Vegetable Sauce.

Tip

Eye of round is a very lean cut, so our recommendation is to cook no more than to medium doneness and to slice thinly. The shape of roast and cut are major factors in determining cooking time (as is the accuracy of your oven), so the best way to check the doneness of your oven roast is to use a meat thermometer. There are 2 basic types of meat thermometers. The programmable oven-safe digital models with a probe that you insert directly into the roast before placing in the oven and a read-out screen which allows you to monitor the temperature without continually opening the door. Digital instant-read meat thermometers are not oven-safe, so these are not inserted into the roast before cooking. Therefore, you must remove the roast from the oven and then insert the thermometer in the centre of roast to check for doneness.

How to Cook It

Oven Roasting with Pan Sear Finish
Oven Roasting

Cuts Used in This Recipe

Easy Oven Roast Beef with Harvest Vegetable Sauce

Eye of Round

Eye of Round Oven Roast

Eye of Round

Eye of Round Quick Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.