Apricot Marinated Eye of Round Roast

Apricot Marinated Eye of Round Roast
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    26 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    42

Transform humble eye of round into a tender, flavorful centerpiece. This roast, steeped in a vibrant apricot marinade, promises a delightful balance of savory and sweet, finished with a luscious cream gravy.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    73 mg
  • Fiber
    0 g
  • Protein
    20 g
  • Saturated Fat
    6 g
  • Sodium
    389 mg
  • Sugar
    12 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a medium saucepan over medium-high heat, combine the water, beef broth, cider vinegar, apricot preserves, salt, onion, carrot, and pickling spice. Stir well to combine and bring to a boil. (Approximately 5 minutes)

02

Step

Remove from heat, cover, and refrigerate until thoroughly chilled. This allows the flavors to meld and prevents the marinade from partially cooking the roast before searing. (Minimum 4 hours, ideally overnight)

03

Step

Place the eye of round roast in a 9x13 inch baking dish. Pour the chilled marinade over the roast, ensuring it's well coated. Cover the dish tightly and refrigerate for at least 4 hours, or up to 24 hours, for maximum flavor penetration.

04

Step

Preheat oven to 350 degrees F (175 degrees C).

05

Step

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Remove the roast from the marinade (reserving the marinade) and pat it dry with paper towels. Season generously with salt and pepper.

06

Step

Sear the roast in the hot skillet, browning it evenly on all sides to develop a rich crust. This step is crucial for adding depth of flavor. (Approximately 8-10 minutes total)

07

Step

Return the seared roast to the baking dish. Pour the reserved marinade over the roast. Cover the baking dish tightly with a lid or foil.

08

Step

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until the internal temperature reaches 130-135°F for medium-rare. Use a meat thermometer for accuracy.

09

Step

Remove the roast from the oven, keep covered, and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

10

Step

While the roast rests, prepare the gravy. Transfer the sauce from the baking dish to a blender (or use an immersion blender). Puree until smooth.

11

Step

Pour the pureed sauce into a medium saucepan over medium heat. Stir in the heavy cream and simmer gently, stirring occasionally, until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper to taste. (Approximately 15-20 minutes)

12

Step

Slice the eye of round roast thinly against the grain and serve immediately, spooning the luscious apricot cream gravy over each portion.

For a richer gravy, add a tablespoon of butter to the saucepan along with the cream.
If you don't have pickling spice on hand, you can substitute with a mixture of peppercorns, coriander seeds, mustard seeds, and allspice berries.
Adjust the cooking time based on the desired level of doneness. Use a meat thermometer for best results.
Leftover sliced roast is excellent in sandwiches or salads.

Aurore Watsica

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 14 Ratings)
Total Reviews: (10)
  • Vinnie Goyette

    I added a splash of Dijon mustard to the sauce for a little extra tang. It was a great addition!

  • Dane Predovic

    I've made this recipe several times now, and it's always a hit! The apricot flavor is unique and delicious.

  • Giovani Koch

    The leftovers are fantastic in sandwiches!

  • Jaclyn White

    Don't be afraid to experiment with the spices! I sometimes add a pinch of red pepper flakes for a little heat.

  • Saige Baumbach

    This recipe is perfect for a special occasion dinner.

  • Frankie Marks

    Thanks for sharing this amazing recipe!

  • Micheal Mccullough

    I served this with roasted potatoes and asparagus, and it was a complete meal.

  • Greg Anderson

    Make sure to use high-quality apricot preserves for the best flavor.

  • Alex Dietrich

    This recipe saved eye of round for me! I used to think it was a tough cut, but this marinade tenderizes it perfectly.

  • Chasity Eberthaag

    I've shared this recipe with all my friends!

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