The eye of round roast is a less tender cut of beef, but try this recipe for delicious results. It bakes in a robust sauce including apricots and cream.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.

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  • Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.

  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.

  • Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

Nutrition Facts

270 calories; protein 20.4g 41% DV; carbohydrates 19.2g 6% DV; fat 12.4g 19% DV; cholesterol 72.8mg 24% DV; sodium 388.9mg 16% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I served this for Easter dinner to my family of 18 and got rave reviews both kids and adults. It was amazingly easy and I didn't have the last minute "rush" to get it on the table. I used a sirloin bottom round roast - 10 lbs. - came out tender & tasty. My family rates my new recipes as to weather they would want it for their birthday dinner or not - everyone agreed it was worth a birthday dinner!! I served it with another of your recipes...Mashed potatoes with corn & spinich also a hit - very delicious!! thank you for the recipes. Read More
(26)

Most helpful critical review

Rating: 2 stars
01/25/2004
Too much time and effort for a mediocre dish. Won't make it again. Read More
(32)
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/25/2004
Too much time and effort for a mediocre dish. Won't make it again. Read More
(32)
Rating: 5 stars
01/25/2004
I served this for Easter dinner to my family of 18 and got rave reviews both kids and adults. It was amazingly easy and I didn't have the last minute "rush" to get it on the table. I used a sirloin bottom round roast - 10 lbs. - came out tender & tasty. My family rates my new recipes as to weather they would want it for their birthday dinner or not - everyone agreed it was worth a birthday dinner!! I served it with another of your recipes...Mashed potatoes with corn & spinich also a hit - very delicious!! thank you for the recipes. Read More
(26)
Rating: 5 stars
05/03/2007
This was absolutely delicious - so tender it cut with a fork. I seared it on the grill and roasted it 5 hours at 275 degrees. Read More
(20)
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Rating: 5 stars
11/04/2006
This is a very good and flavorful recipe that I plan on using again and again.I used my meat tenderizer to poke lots of little holes in the meat ( 24.99 @ Bed Bath & Beyond...it's a great gadget!) and I marinated it for the full 24 hours. While I still didn't consider it to be as tender as I would've liked it's ok if you slice it thinly. The combination of flavors is different and wonderful with a pile of mashed potatoes drenched in the gravy on the side. I also had to thicken the gravy up somewhat (I used 1/3 c. flour; cornstarch would be fine too) otherwise it would've been like soup on the plate. I think this actually had a better flavor the second night I served it (we always have leftovers now that our son is off at college!); the cider vinegar had less of a "bite" to it. I cooked it to 170 degrees which was perfect. Thanks for a great recipe that's different from all of those mushroom or onion soup ones! Read More
(13)
Rating: 4 stars
02/16/2006
I only made this because I accidentally bought an eye of round roast instead of a chuck roast! I was really not excited that I had bought such a lean roast because it was sure to be tough. However it actually turned out pretty good sliced thinly. I poked deep holes in the meat before marinating overnight. Also I didn't have apricot preserves or pickling spice so I used orange marmalade & put together as many of the pickling spice ingredients I could find: cinnamon peppercorns allspice coriander bay leaves ginger mustard seeds...guessed on amounts until it smelled pretty good. Used a meat thermometer & cooked to about 175 degrees. I also used cornstarch to thicken the sauce because I'm doing weight watchers right now. Still was good esp. with the marmalade. I'm sure I'll make this again since I bought 3 total roasts! Thanks for the recipe. Read More
(13)
Rating: 3 stars
01/25/2004
kind of weird. a really diffrent taste i don't really know if we liked it or not but thanks for sharing Marylynn Read More
(6)
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Rating: 5 stars
10/06/2005
This came out delicious and the meat was very tender! I left it in a little longer than in the recipe on accident but it still came out great! The gravy was different and you have to be careful if you actually use all the liquid in your blender but it was worth the trouble. Read More
(5)
Rating: 4 stars
07/03/2005
Found your recipe quite good. Served it at a dinner party with requests for me to cook it again. Had to adjust the cooking time a slight bit because the meat wasn't quite down in the alotted time but that's okay. Know that for next time. Made for a interesting and different type of gravy. Thanks. It was the easiest of the dishes I served that night. Read More
(4)
Rating: 5 stars
11/08/2005
Very flavorful roast but be careful not to overcook it. I pureed all the marinade ingredients in the food processor prior to marinating which made a different but tasty gravy (thickened with flour after cooking). I skipped the cream since we are watching our weight. I will prepare this again. Read More
(4)