The Ultimate Guide To The Best Sauce For Eye Of Round Roast

Eye of round roast, a lean and flavorful cut of beef, deserves a sauce that complements and enhances its natural goodness. From classic gravies to modern marinades, there’s a wide range of sauces that can transform your roast into a culinary masterpiece.

Classic Gravy: The Perfect Accompaniment

A classic gravy is an essential companion for eye of round roast. Made from the pan juices of the roast, it’s rich, flavorful, and adds a touch of elegance to your meal.

Ingredients:

• Drippings from the roasted eye of round
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Remove the roast from the pan and set aside.
2. Pour the drippings into a saucepan over medium heat.
3. Whisk in the flour and cook for 1 minute.
4. Gradually whisk in the beef broth, thyme, salt, and pepper.
5. Bring to a simmer and cook until thickened, about 5 minutes.
6. Strain the gravy if desired and serve over the roast.

Marinades: Infuse Flavor Before Roasting

Marinating your eye of round roast before cooking infuses it with flavor and tenderness. Here are two flavorful marinade options:

Italian Herb Marinade:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste

Asian-Inspired Marinade:

• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Combine the marinade ingredients in a bowl.
2. Place the roast in a resealable bag and pour the marinade over it.
3. Seal the bag and refrigerate for at least 4 hours, or up to overnight.
4. Remove the roast from the marinade and pat dry before roasting.

Compound Butter: A Rich and Flavorful Topping

Compound butter is a versatile topping that can add richness and complexity to your roasted eye of round. Here’s a simple yet flavorful recipe:

Garlic-Herb Compound Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Combine all the ingredients in a bowl and mix until well combined.
2. Spread the compound butter over the roasted eye of round before serving.

Horseradish Sauce: A Spicy Kick

Horseradish sauce adds a spicy kick to your roast. It’s perfect for those who enjoy a bit of heat.

Ingredients:

• 1 cup sour cream
• 1/2 cup prepared horseradish
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Combine all the ingredients in a bowl and mix until well combined.
2. Serve the horseradish sauce over the roasted eye of round.

Chimichurri Sauce: A South American Delight

Chimichurri sauce, a vibrant green sauce from Argentina, is a refreshing and flavorful complement to roasted eye of round.

Ingredients:

• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh oregano, chopped
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Combine all the ingredients in a food processor and pulse until finely chopped.
2. Serve the chimichurri sauce over the roasted eye of round.

In a nutshell: The Perfect Sauce for Every Palate

With so many delicious sauce options available, you’re sure to find the perfect accompaniment for your roasted eye of round. Whether you prefer classic gravies, flavorful marinades, rich compound butters, or spicy horseradish sauce, there’s a sauce to elevate your roast to new heights.

Frequently Asked Questions

Q: What is the best way to thicken a gravy for eye of round roast?
A: To thicken a gravy for eye of round roast, you can add a cornstarch slurry (equal parts cornstarch and cold water) or a roux (equal parts butter and flour).

Q: Can I use a different cut of beef for these sauces?
A: Yes, these sauces can be used with other cuts of beef, such as chuck roast or brisket.

Q: Can I make these sauces ahead of time?
A: Yes, you can make most of these sauces ahead of time and refrigerate them for later use. However, sauces containing dairy products, such as compound butter, should be made fresh.