Skip to main content
LoginSign Up
Curry-Roasted Eye of Round

Curry-Roasted Eye of Round

  • Makes
    8-10 servings
  • Cook Time
    2¾ hours
  • Active time plus cooling
    20 minutes active

Tomato paste is the base for this seasoning mix; its sweetness and acidity accentuate the warm, spicy notes of the curry powder. It also adds color to the roast, which does not develop dark caramelization because of the low oven temperature. For best texture, be sure to slice the roast very thinly for serving.

Ingredients
  • ¼

    cup tomato paste

  • 3

    tablespoons finely grated fresh ginger

  • 2

    tablespoons curry powder

  • 2

    teaspoons ground coriander

  • Kosher salt and ground black pepper

  • 4

    pound beef eye of round roast, trimmed of silver skin

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • Optional garnish: Chopped fresh cilantro OR lime wedges OR both

Heat the oven to 275°F. Set a wire rack in a rimmed baking sheet. Mix together the tomato paste, ginger, curry powder, coriander, 4 teaspoons salt and 2 teaspoons pepper. Set aside 2 tablespoons of the mixture. Rub the remaining paste on the beef, set on the rack and roast until the center of the reaches 125°F, 1¾ to 2 hours. Let rest on the rack for 30 minutes, then thinly slice. In a small saucepan, melt the butter, then whisk in the reserved seasoning paste and accumulated beef juices; serve with the roast.