You are here: Home » Recipes » Roasted Eye of Round and Vegetables Roasted Eye of Round and Vegetables Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings This roast, marinated overnight in red wine and onion soup, can also be sliced thinly and used for sandwiches. PrintEmail Ingredients 1 (3-pound) eye of round roast1 tablespoon minced garlic1/2 teaspoon pepper1 teaspoon dried thyme1 cup dry red wine1 (10 1/2-ounce) can French onion soup1 bay leaf, crumbled1 (1-pound) package carrots, peeled and cut into 3-inch chunks1 onion, quartered3 red potatoes, peeled and cut into quarters Instructions Make slits in roast and stuff with garlic. Rub meat with pepper and thyme. Place meat in a shallow roasting pan. In a small bowl, combine wine, onion soup and bay leaf. Pour over meat. Cover well with plastic wrap and refrigerate overnight, or at least several hours, turning occasionally. Preheat oven to 450F. Place roast in a shallow open roasting pan, reserving marinade. Arrange carrots, onion and potatoes around meat. Roast 20 minutes. Pour reserved marinade over roast and continue cooking 25 minutes longer, or until vegetables are tender and meat is done. Slice meat diagonally across grain into thin slices and serve with vegetables.