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Sunday Supper: Herb-Crusted Eye of Round Roast With Parmesan-Black Pepper Popovers

January 19, 2013

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

[Photograph: Jennifer Olvera]

There's really nothing like a Sunday roast. But while it feels special occasion, it doesn't have to carry a hefty price tag. That's where eye of round roast comes in. Inexpensive, lean and lovely when cooked to a rosy-red hue, it's the perfect stand-in for spendier cuts.

Here I make a quick batch of popovers inspired by a no-fuss Giada Laurentiis recipe. While they don't puff up quickly as much as other versions I've tried, they do have an edge: the easy batter is whipped up in a blender. I found the original recipe more herbaceous than I'd like, so I flavored mine with black pepper, cayenne, and thyme instead.

As for the roast, it's quickly seared on all sides, slathered with a mustard-herb crust and finished it in the oven until medium-rare. It should not be overcooked—this is a cut that benefits from medium-rare treatment. Serve it with horseradish cream sauce for an elegant Sunday supper.

Note: The popovers may be reheated for a minute or two in an oven set to 350°F.

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Herb-Crusted Round Roast With Parmesan-Black Pepper Popovers »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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