Roast Eye of Round with Marsala Wine Marinade 3 Ways
Elevate your dinner game with this versatile Roast Eye of Round with Marsala Wine Marinade served three ways! This recipe transforms a budget-friendly cut of beef into a show-stopping centerpiece, thanks to an aromatic marinade featuring Marsala wine, fresh rosemary, thyme, and garlic. Slow-roasted to perfection and paired with a rich, buttery pan sauce, this dish caters to every palate by offering three serving options: as elegant slices for a classic roast dinner, shredded into flavorful tacos, or layered into hearty sandwiches. Ready in under two hours and perfect for meal-prep or entertaining, this customizable masterpiece ensures every bite is as delicious as it is memorable.
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Ingredients
- 3 pounds eye of round roast
- 1 cup Marsala wine
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 large onion (sliced)
- 1 cup beef broth
- 2 tablespoons butter
- 1 tablespoon flour
- 6 count tortillas (optional, for tacos)
- 4 count sandwich rolls (optional, for sandwiches)
- 0 preferred taco toppings (optional, e.g., shredded lettuce, cheese, salsa)
- 0 optional sandwich toppings (e.g., horseradish sauce, cheese, arugula)
Directions
Step 1
Step 1: Prepare the marinade. In a medium bowl, combine the Marsala wine, olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Mix well.
Step 2
Step 2: Place the eye of round roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Massage gently and refrigerate for at least 4 hours or up to overnight.
Step 3
Step 3: Preheat the oven to 350°F (175°C). Remove the roast from the marinade, pat dry with paper towels, and set the marinade aside for later.
Step 4
Step 4: In a large skillet over medium-high heat, sear the roast on all sides to develop a golden-brown crust. This should take about 2-3 minutes per side.
Step 5
Step 5: Place the roast in a roasting pan. Surround it with sliced onion and pour the reserved marinade and the beef broth into the bottom of the pan.
Step 6
Step 6: Roast uncovered in the preheated oven for approximately 60-75 minutes (about 20 minutes per pound) or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time based on your preferred doneness.
Step 7
Step 7: Remove the roast from the oven, tent with aluminum foil, and let rest for 15 minutes. This allows the juices to redistribute, keeping the meat tender.
Step 8
Step 8: While the meat rests, make the pan sauce. Transfer the juices from the roasting pan to a small saucepan. Heat over medium heat, whisk in the butter and flour, and simmer until slightly thickened, about 5 minutes.
Step 9
Step 9: Carve the roast into thin slices for serving. Optionally, portion the meat for different uses: keep slices for a classic roast dinner, shred for tacos, or slice for sandwiches.
Step 10
Step 10 (optional): For tacos, warm tortillas and fill with shredded roast. Top with your favorite toppings such as shredded lettuce, cheese, and salsa.
Step 11
Step 11 (optional): For sandwiches, layer sliced roast on sandwich rolls. Add toppings like horseradish sauce, cheese, and arugula, then toast or serve as-is.
Step 12
Step 12: Serve immediately with the pan sauce and your choice of sides or accompaniments. Enjoy!
Nutrition Facts
| Serving size | (2787.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5290.7 |
| Total Fat 182.0g | 0% |
| Saturated Fat 62.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1159.4mg | 0% |
| Sodium 9462.5mg | 0% |
| Total Carbohydrate 363.0g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 62.6g | |
| Protein 454.6g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 534.1mg | 0% |
| Iron 53.7mg | 0% |
| Potassium 5757.0mg | 0% |
Source of Calories