Garlic-Black Pepper Infused Red Wine Eye Roast

A grand HELLO to my all-time favorite (ok.. one of my all-time favorite) guest pleaser! Hi, Garlic-Black Pepper Infused Red Wine Eye Roast. I am not going to talk about different pieces of meat and what their properties are, but to me this is one of the leanest roasts. To be honest, I don't like making things more complicated then they should be, so if you cannot marinate. DON'T. But if you do, you will not regret it. 

What You'll Need:

• 1 Eye Roast
• 2 Cloves Fresh Crushed Garlic
• 1-2 Tsp Peppercorn
• 1 Tsp Crushed Black Pepper
• 1 Tbsp Canola Oil
• A Few Whole Bay Leaves
• A Glass of Dry Red wine   
• Kosher Salt to Taste

If you have time before your meal then I suggest marinating, personally I don't always marinate myself. If you are taking the marinating route; place your roast in a large zip-lock bag (I like marinating in zip-locks because both sides get to soak in the flavors. Add your salt, black-pepper, garlic, peppercorns, bay leaves and wine. Massage through and let it rest in the refrigerator for up to a day. If you don't want to/can't marinate, just place your roast in a bowl add your spices and massage. DO NOT add wine yet. The next step goes for your marinated and un-marinated roasts. 

Heat up Tbsp of canola oil in pan (I like to use cast iron or nonstick). Once hot place your roast WITHOUT the wine, keep the wine for the next step. Seer the roast for a couple minutes on each side until nice and golden. Now that your roast looks gorgeous on the outside (totally raw inside) , we're going to transfer it to a tray (guilty, i use those throw away aluminum ones, but you can use whatever you normally use). Pour the glass of wine or whatever was left from marinating over your roast, cover tray and place in the oven at 375 degrees F for about 45 minutes. Every oven is different so keep an eye on it. The roast should be fully cooked with a lightly pink center. 

You can serve it whole or thinly slice before serving. Make sure to keep the juices! Either pour it on top of the roast or serve it on the side as a light gravy.