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Herb-Coated Eye Round Roast

Makes: 6  servings Prep 20 mins Bake 350°F1 hr Stand 10 mins


  • 1 teaspoon  cumin seeds
  • 1/3 cup  packed fresh cilantro leaves
  • 1/3 cup  packed fresh parsley leaves
  • 1/4 cup  olive oil
  • 4 cloves garlic, crushed
  • 1 tablespoon  freshly grated ginger
  • 1 1/2 teaspoons  salt
  • 1/4 teaspoon  freshly ground pepper
  • 2 teaspoons  olive oil
  • 1 2 1/2 - 3 pound  eye round beef roast
  • Baked sliced sweet potatoes (optional)


1. For the herb past, toast cumin in small skillet over low heat until fragrant, 1 to 2 minutes. Transfer cumin to blender. Add cilantro, parsley, 1/4 cup olive oil, garlic, ginger, salt and pepper.

2. Heat oven to 350 degree F. Brush a 13x9x2-inch roasting pan with 2 teaspoons olive oil.

3. Rub herb paste over entire roast. Place roast in prepared pan. Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of roast. (This thermometer will remain in the roast during the entire roasting time.) Roast 1 hour to 1 hour 20 minutes, or until temperature registers 145 degree F for medium-rare. (If using an instant-read thermometer, insert the metal shaft into the center of the roast. Let stand 20 seconds, then remove.) Cover roast loosely with foil; let stand 10 to 15 minutes before slicing. Serve with sweet potatoes, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)385,
  • Fat, total(g)27,
  • chol.(mg)89,
  • sat. fat(g)8,
  • carb.(g)2,
  • fiber(g)1,
  • pro.(g)33,
  • sodium(mg)658,
  • Percent Daily Values are based on a 2,000 calorie diet