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Herb Eye Of Round With Wine Sauce

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes (plus 24 hours curing time)

Cook Time:

105 minutes


6 - 8 servings


1  (3 pounds)  eye of round roast

2  tablespoons  olive oil

2  teaspoons  dried oregano

2  teaspoons  dried thyme

2  tsp.  paprika

2  teaspoons  salt

1  teaspoon  garlic powder

1  teaspoon  onion powder

1  teaspoon  white pepper

1  teaspoon  black pepper

1  cup  red wine

1  cup  water

1  package  Lipton's® Beefy Onion Soup Mix

1  can (7 oz.)  Herdez Salsa Ranchero


Rub 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.

Heat oven to 325 degrees.

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

Roast 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.

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

Carve roast across the grain into paper thin slices. Serve beef with sauce.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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