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  • 1 beef Eye of Round Roast (about 3 pounds)

  • 2 tablespoons olive oil

  • 1 tablespoon finely chopped fresh rosemary

  • 1 tablespoon minced garlic

  • 1-1/2 teaspoons finely chopped fresh basil leaves

  • 1 teaspoon salt

  • 1 teaspoon dried thyme leaves

  • 1 teaspoon freshly ground black pepper

  • 3 cups reduced-sodium beef broth

  • 1-1/2 cups water


  1. Preheat oven to 325°F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.

  2. Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325°F oven.

  3. Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5°to 10°F.)

  4. Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.

Nutrition information per serving: 299 Calories; 14.2g Total Fat; 4.4g Saturated Fat; 7g Monounsaturated Fat; 110mg Cholesterol; 527mg Sodium; 1g Total carbohydrate; 39.3g Protein; 3.6mg Iron; 7mg Niacin; 0.6mg Vitamin B6; 148.5mg Choline; 2.1mcg Vitamin B12; 6.7mg Zinc; 39.4mcg Selenium; 0.2g Fiber.

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