Nutrition per serving may change if servings are adjusted.
1 2- to 2½-pound beef eye round roast
½ teaspoon kosher salt or sea salt
½ teaspoon cracked black pepper
1 tablespoon olive oil
8 ounces fresh cremini, stemmed shiitake or button mushrooms, sliced
2 tablespoons finely chopped shallot or sweet onion
½ cup dry red wine or lower-sodium beef broth
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
¾ cup lower-sodium beef broth
½ cup chopped, stemmed dried figs
Fresh rosemary sprigs
Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with the salt and pepper, rubbing in with your fingers.
Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1½ to 1¾ hours or until thermometer registers 135°F (it is not recommended to roast an eye round roast past medium-rare doneness). Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145°F.
Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms and shallot to skillet. Cook over medium heat for 5 to 8 minutes or until mushrooms are just tender and lightly browned, stirring occasionally. Remove from heat and add wine to skillet. Return to the heat and bring to boiling; boil gently, uncovered, for 3 minutes or until wine is reduced by about half. Whisk in mustard and 1 teaspoon rosemary. Add broth and figs. Bring to boiling; boil gently, uncovered, about 10 minutes or until liquid is slightly thickened and reduced by about one-third.
Thinly slice meat and serve with mushroom sauce. Garnish with rosemary sprigs.