Eye of Round Roast
Ingredients
The roast
The seasoning
-
1
tablespoon
olive oil
-
1
teaspoon
Kosher salt
-
1
teaspoon
black pepper
-
1
teaspoon
granulated garlic
-
1
teaspoon
granulated onion
-
1
teaspoon
dry mustard
-
1
teaspoon
fresh thyme, finely chopped
-
1
teaspoon
fresh rosemary, finely chopped
Instructions
- Combine the kosher salt, black pepper, fresh rosemary, fresh thyme, dry mustard, garlic powder, and onion powder in a bowl and mix well.
- Pat the roast dry with paper towels and rub olive oil over it.
- Season the roast with the seasoning mixture.
- Cover the roast with plastic wrap and refrigerate for 4 to 12 hours.
- Preheat the oven to 450°F and place a wire rack in a roasting pan.
- Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes.
- Place the roast on the rack and roast uncovered for 15 to 20 minutes.
- Reduce the oven temperature to 325°F and continue cooking uncovered for 45 to 60 minutes until the internal temperature reaches 125°F.
- Remove the roast from the oven and tent it with aluminum foil, letting it rest for 10 to 15 minutes.
- While resting, add a cup of water to the pan drippings and heat on the stove to make au jus.
- Slice the roast against the grain into thin slices.
Nutrition Facts (estimated)
Servings
6
Calories
303
Total fat
10g
Total carbohydrates
1g
Total protein
49g
Sodium
520mg
Cholesterol
125mg
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