It’s Friday, and rather than going out and overpaying for a restaurant dinner.. make this Garlic Herb Roast at home! Our Garlic Herb Olive Oil and Barrel Aged Balsamic give this roast the most incredible flavor, and it’s done in under an hour! What’s better than that?
2.5 lb Eye Round Roast
3 tbsp Sutter Buttes Garlic Herb Olive Oil
2 tsp pepper
2 tsp Sutter Buttes Himalayan Pink Sea Salt
6 whole cloves of garlic
1 cup onion, roughly chopped
2 cup carrots, peeled and quartered
5-6 sprigs thyme
5-6 sprigs rosemary
¼ c red wine
¼ cup Sutter Buttes Traditional Barrel Aged Balsamic Vinegar
Preheat oven to 350. Heat olive oil in an oven safe pan or skillet over the stove. Season roast with salt and pepper and sear on all sides until well browned. While roast is searing, peel garlic cloves and chop carrots and onions. Once roast has browned, add garlic cloves, carrots, onions, rosemary and thyme sprigs to the skillet, placing around the base of the roast. Pour wine and balsamic vinegar over roast and vegetables. Cover pan with foil and place in the oven.
Bake at 350 for 30 minutes covered. After 30 minutes, baste with juices, uncover and bake for an additional 30 minutes until internal temperature reaches 140 degrees (medium rare). Remove roast from oven, allow to rest for 20 minutes.
Slice and enjoy!