RECIPE

Brined Eye of Round

Prep
15m
Cook
1h 15m
Other
10m
Total
1h 40m
Brined Eye of Round

About this recipe

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavour and keeps moisture in while roasting.

Author

Keywords
brined eye of round recipe, how to make a tender eye of round roast

Serves 4

  • 1/ 4

    In a saucepan, combine the sugar, salt, black pepper, ginger, cinnamon, cloves, and 250 ml (1 cup) of water. Bring to a boil, stirring often to dissolve the sugar. Reduce heat and simmer for 5 minutes. Remove from heat and add 750 mL (3 cups) ice water.

  • 2/ 4

    Place eye of round roast in large zipper-locking bag; add brine. Refrigerate overnight.

  • 3/ 4

    Remove the roast from the bag and discard the brine. Preheat the oven to 230 °C (450 °F) . Place the roast on a rack and roast for 15 minutes, then reduce heat to 175 °C (350 °F) and continue roasting for approximately 1 hour to reach an internal temperature of 52-55 °C (127-131 °F) for medium-rare.

  • 4/ 4

    Remove roast from oven, loosely tent with foil, and rest 10 minutes. Thinly slice across the grain.

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Brined Eye of Round Roast