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Platter with a blackberry cabernet roast eye of round

Blackberry Cabernet Roast Eye of Round

  • Prep Time
    Prep Time: 10 minutes plus 4 hours marinade time
  • Cook Time
    Cook Time: 1 hour
  • Serves
    Serves: 10
Roast with marinade
  • 5 lbs. eye of round beef roast
  • 1 Package Driscoll's Blackberries, plus more for garnish
  • 2 Cups Cabernet Sauvignon
  • 4 Cloves garlic, chopped
  • 1 Tbsp. chopped fresh rosemary leaves, plus more for garnish
  • 1 Tbsp. thyme leaves, plus more for garnish
  • 2 Teaspoons chopped fresh sage leaves
  • 2 Teaspoons salt
  • 1/2 Tsp. ground black pepper
  • 2 Teaspoons cracked pepper melange
Blackberry Cabernet Au Jus
  • 1 Package Driscoll's Blackberries (6 ounces or about 1 1/3 cups)
  • 2 Cups beef broth
  • 2 Tablespoons cornstarch
  • 1/3 Cup Cabernet Sauvignon
  • Salt and ground black pepper, to taste
Roast with marinade
  • Heat oven to 425°F.

    Pierce all sides of meat using a meat fork every 1 inch and place in a large resealable plastic bag.

    Purée blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Cabernet, garlic, rosemary, thyme, sage, salt and black pepper in a small bowl. Pour mixture over roast and seal bag. Refrigerate 4 hours or overnight, turning roast occasionally.

    Drain meat from marinade. Sprinkle cracked pepper mélange evenly over meat and place in a large roasting pan. Pour 1 cup marinade from plastic bag into roasting pan. Discard remaining marinade. Roast 15 minutes, reduce oven to 350°F Continue to roast 50 minutes or until meat thermometer reads 145°F for medium rare. Remove meat from roasting pan. Let stand 5 minutes before slicing thinly across the grain.
Blackberry Cabernet Au Jus
  • Purée 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Using a wooden spoon, loosen and dissolve any browned bits in roasting pan. Stir in blackberry puree, beef broth, cornstarch and Cabernet. Place roasting pan over medium heat. Bring to a boil stirring constantly. Cook 1 minute or until slightly thickened. Stir in remaining blackberries. Season with salt and pepper.
To Serve
  • Garnish platter with rosemary, thyme and blackberries.
Calories 372
Total Fat 8.17 g
Saturated Fat 2.77 g
Cholesterol 102.95 mg
Sodium 696 mg
Total Carbohydrates 10.02 g
Dietary Fiber 3.58 g
Protein 52.49 g