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Fareway

Servings: 8-12

Total Time: 2 hours

  • 1 beef Eye of Round Roast
  • 3 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp sugar
  • 1 1/2 pound kale
  • 2 tsp minced garlic
  • 1/4 tsp crushed red pepper
  • 1/4 cup water
  • 1/2 tsp salt

Kale is a super food, full of vitamins and minerals, and pairs wonderfully with this Smoky Round Roast!

Preparation Notes

Remove tough, woody stalks/ribs from the kale and cut into one inch pieces.

Directions

  1. Preheat the oven to 325°F.
  2. Combine 1 tablespoon oil, paprika, sugar and chili powder in a small bowl.
  3. Press mixture evenly onto beef roast.
  4. Place roast on rack in shallow roasting pan.
  5. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
  6. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.
  7. Meanwhile, heat remaining 2 tablespoons oil in large skillet over medium heat until hot.
  8. Add garlic and red pepper; cook 30 to 45 seconds or until garlic is fragrant, stirring frequently.
  9. Add kale in batches, if necessary; cook and stir about 2 minutes or until leaves are wilted.
  10. Add water; cover and cook 3 to 5 minutes or until stems are tender.
  11. Season with salt.
  12. Remove roast when meat thermometer registers 135°F.
  13. Transfer to carving board; tent loosely with aluminum foil.
  14. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  15. Carve roast into thin slices; season with salt and pepper as desired.
  16. Serve with kale.

Nutrition

1/8 of recipe: 299 calories; 11 g fat (2 g saturated fat; 6 g monounsaturated fat); 65 mg cholesterol; 204 mg sodium; 22 g carbohydrate; 4.6 g fiber; 32 g protein; 10.8 mg niacin; 0.9 mg vitamin B6; 1.4 mcg vitamin B12; 5.8 mg iron; 30.4 mcg selenium; 5.2 mg zinc; 96.9 mg choline.

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