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
Certified Angus Beef brand Test Kitchen
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.
