Brined Eye of Round recipe provided by the Certified Angus Beef® brand.

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Brined Eye of Round

Serves 4
Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.
  • 1 (1 1/2 pound) Certified Angus Beef ® eye of round roast
  • 1/4 cup sugar
  • 1/4 cup salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup water
  • 3 cups ice water
  1. In a saucepan, combine sugar, salt, pepper, ginger, cinnamon, clove and 1 cup water. Bring to a boil, stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water.
  2. Place eye of round roast in large zipper-locking bag; add brine. Refrigerate overnight.
  3. Remove roast from bag and discard brine. Preheat oven to 450°F. Place roast on rack and roast for 15 minutes, then reduce heat to 325°F and continue roasting approximately 1 hour to reach an internal temperature of 125-130°F for medium rare.
  4. Remove roast from oven, loosely tent with foil, and rest 10 minutes. Thinly slice across the grain.

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