Party Eye-Of-Round Steak

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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!

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The time listed is definitely off... Few tips though, let the roast come to room temperature before cooking, after coating the roast with salt and pepper, wrap the roast in bacon (can't believe Paula didn't think of this!, then roast using a meat thermometer and cook to around 145-150 degrees (I NEVER go by the time when roasting meats, then let the roast rest at least 15 minutes covered loosly with foil before slicing thin. I don't reccomend cooking this cut of meat more than medium, it will get tough!
Really good to chill the roast and slice thin with a meat slicer - no more need to go to the deli.
The flavor of the burbon is very sublte as is the italian salad dressing (maybe because of the bacon!
Give it another chance with these adjustments!

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This is the first time that we did not like a recipe on this site. The cook time given is 40 minutes. It took 80 minutes to get my 2# roast to 340 degrees. We did not care for the flavor but that is not the fault of the recipe. We don't like Italian flavored beef from the deli - should have known better.

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I was a little skeptical of using bourbon; I wasn't sure if my famliy would like it, but they did! It was very tasty! I let the roast marinade for 24 hours. Only problem I had was that I overcooked it ... I think my meat thrmometer is on the fritz. My bad!

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I used an eye of round roast and let it "site" in the mix for 48 hrs. OOOH yummie! My husband thought it was great and loved it in sandwiches the next two days.

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I think that I did something wrong! My eye of round was very bloody. I like my steak rare but this wasn't appealing. So I put it back in the oven and of course, cooked it too long. So it was tough. ARGGHHH!! Sorry, Paula.

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I liked the simplicity of this dish, but substituted coconut rum out of necessity, left out the Italian dressing and simplified with an oregano and dried basil rub. Tasted great!

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The bourbon helps make this lean cut of beef very tender; the recipe is an easy way to serve a leaner cut of beef with it still being tender and tasty.

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Another great marinade from Paula. This was very tasty and made great leftovers also.