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So easy and so good. A great way to use a less expensive, leaner cut of meat. I made some substitutes as I did not have the exact marinate ingreadients on hand. I used what I had. Instead of the dry Italian mix and veggie oil, I used 1/2 cup of bottled Italian salad dressing with olive oil already in it. Instead of the bourbon, I used 1/2 cup of some nice red wine I had left over. I poured both these ingredients into a large bag and added the roast, let it marinate over night. Cooked it following Paula's recipe. It was delicious. Both initially sliced up with the roast potatoes and carrots and also later in sandwiches. The key is to marinate the meat well, let it sit after cooking, and then to cut it as thinly as possible. Will definately make again!

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This is great! I incorporated the idea of wrapping it in bacon but before I began marinating the eye of round, I put a little bit, maybe two tablespoons of the marinade mixture in with my baby reds, sliced yellow squash, red, green and yellow peppers julienne style and sliced baby carrots before I roasted them. Thanks again Paula!

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This roast had excellent flavors! I tried the recipe because I had Wild Turkey & an eye of round roast on-hand. I didn't have the salad dressing mix, so I went online and searched for a recipe for the dry blend. So, rather than using a mix, I made my own. The roast was marinated for about 24 hours.

Before cooking the roast, I cut up some carrots & potatoes and put them in the bottom of the roasting pan along with a little oil and salt/pepper. The veggies roasted for about 30 minutes before putting the roast was put on the rack above them.

I didn't cook the roast long - certainly less than 30 minutes. I removed it when the meat thermometer read 120. After resting, the outside slices were medium rare, and the middle was quite rare. That was by design - this way I can reheat without overcooking the roast.

The bourbon gave the roast a definite flavor. Not overpowering at all - just a hint of something special & unusual. I wouldn't say the roast was tender, but a roasted eye of round wouldn't be. But, it wasn't tough either - this was a good recipe for roasting an eye of round!