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Brined Eye of Round

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Servings: 4

The secret to this cut is to soak overnight in brine for a tender and juicy eye of round roast. It is also the perfect cut to make Beef Jerky!



Step 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 3 cups ice water.

Step 2

Place eye of round roast in large zipper-locking bag; add brine. Refrigerate overnight.

Step 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 350°F and continue roasting approximately 1 hour to reach an internal temperature of 125-130°F for medium rare.

Step 4

Remove roast from oven, loosely tent with foil, and rest 10 minutes. Thinly slice across the grain.

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