Herb Eye Of Round With Wine Sauce

Prep Time:
20 minutes (plus 24 hours curing time)
Cook Time:
105 minutes
6 - 8 servings

Cooking Connection


1(3 pounds)eye of round roast,

2tablespoonsolive oil,

2teaspoonsdried oregano,

2teaspoonsdried thyme,

2 tsp.paprika,


1teaspoongarlic powder,

1teaspoononion powder,

1teaspoonwhite pepper,

1teaspoonblack pepper,

1cupred wine,


1packageLipton's® Beefy Onion Soup Mix,

1can (7 oz.)Herdez Salsa Ranchero,


1Rub oil over entire surface of beef roast. Blend herb rub ingredients and pat evenly over roast. Wrap roast tightly with plastic wrap. Place in a large sealable plastic bag or in a glass dish and refrigerate 24 hours to “cure” meat.

2Heat oven to 325 degrees.

3Remove roast from plastic wrap. Place on a rack in shallow baking pan.

4Roast 35 minutes per pound, about 1 1/2 to 1 3/4 hours, or until a meat thermometer inserted in center of the thickest part reads 135 degrees. Remove roast from oven to a cutting board. Reserve pan juices. Let roast stand 15 minutes while preparing sauce.

5Combine wine, water, soup mix and salsa ranchero with pan juices and bring to a boil. Reduce heat to Medium and simmer 10 minutes.

6Carve roast across the grain into paper thin slices. Serve beef with sauce.

Nutritional Information

No Nutritional Information Available

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