< Back to Search

Eye-of-Round Roast au Jus

In a hurry?  Apply the spice rub to the roast the night before cooking.  The next day, preheat the oven and throw in some foil wrapped sweet potatoes.  Sear the roast, and while it’s in the oven, spend those 40 minutes with a fun workout video, on a nice walk, or bike ride.  When you’re done, dinner will be too!

Serves: 3oz slice


1 (2lb) eye-of-round (or loin) pork roast, all visible fat discarded 

1 tsp olive oil 

1 tsp pepper (coarsely ground) 

1 tsp chili powder 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 tsp salt 


  1. Preheat oven to 325 degrees.  In a small bowl, stir together the rub ingredients.  Sprinkle all over the roast.  Using your fingertips, press the rub firmly so it adheres to the roast.
  2. Heat a medium, oven-safe skillet over medium heat.  Add the oil and swirl to coat the bottom.  Cook the roast for 8 minutes, or until seared on all sides, turning every 2 minutes.  Leave the roast in the skillet.
  3. Bake for 40 minutes, or until the roast registers 145 degrees on a meat thermometer or an instant-read thermometer inserted into the thickest part of the roast.  Transfer the roast to a cutting board and let stand for 10 minutes.  (The roast will continue to cook while standing and will become tough if overcooked.)
  4. To make au jus - While the roast is standing, add ½ cup of water to the pan drippings.  Bring to a boil over high heat, scraping the bottom to dislodge any browned bits.  Boil for 1-2 minutes, or until reduced to 2 tbsp of liquid, stirring constantly.  Remove from heat.
  5. Slice the roast, and arrange slices on a serving platter.  Drizzle with au jus.  Serves 8.