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Roasted Eye of Round with Miso, Orange and Five-Spice
Eye of round is a big, inexpensive beef roast that, cooked low and slow, yields tender results with little effort. To ensure the meat turns out flavorful, we first rub it with a high-impact seasoning paste, one that can stand up to a long roast. For our first take we chose salty, subtly sweet, umami-rich miso as a base, then add ginger, five-spice powder and orange zest for flavor complexity. Be sure to carve the roast into very thin slices for the most tender texture.
8-10
Servings
2¾ hours
20 minutes active
Ingredients
-
¼
cup red miso OR white miso
-
2
tablespoons finely grated fresh ginger
Reviews
April 5, 2026
Great recipe for entertaining
I was initially introduced to this recipe by a friend. It's totally a keeper. I've made it several times since. It's great for a family dinner or entertaining. I have served it with white rice or baby potatoes and some type of stir fry veg, usually bok choy.
If roast is on sale and it's just the 2 of us, the leftovers get turned into some type of asian-fusion stew. Waste not, want not!
When this recipe appeared in the Boston Globe, there was a curry alternative. The copy I got didn't include the recipe. Is that available somewhere? I'd love to try the variation.
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