Eye Round Roast

My favorite method of cooking a roast is in a slow cooker, or dutch oven, but if you don’t have that available, this is another great method!

KITCHEN UTENSILS:

Start off by prepping your roast the night before. Season the roast with 1 teaspoon of salt, rubbing it all over to ensure you the salt is distributed evenly. Then wrap in plastic wrap and keep in the fridge overnight.

Take out your roast out of the fridge an hour or two before you are about to cook it, so it can come to room temperature.

Preheat your oven to 275F.

Make your seasoning by mixing together the minced garlic, cracked pepper, oregano, thyme, basil, red pepper flakes and salt. Stir well to combine thoroughly. Set aside.

Set your skillet over medium-high heat and let it warm up, until you flick water on it and hear it sizzle.

While your skillet is warming up, tie your roast with twine in 3 places. Then drizzle and rub the olive oil all over, followed by the seasoning mix.

When your skillet is ready, add a tablespoon of canola oil, and brown each side of the roast (about 1 minute each side). Be careful not to over brown, you just want a nice sear on each side.

Put your roast on a baking rack and place a pan lined with foil underneath it to catch the drippings. If you have an oven proof thermometer, place it in the deepest part of the roast. This makes for a fool proof method, no guess work, you will know exactly what temperature your meat is at.

Place the roast in the preheated oven and roast for about 35 minutes per pound (or until the thermometer reaches 128F). This will achieve a nice medium rare, cook longer to reach your desired doneness. Keep in mind, the longer you cook, the tougher it becomes.

Then take the roast out of the oven, cover with foil, and let rest for 15 minutes.  It will keep cooking as it rests, reaching the target temperature of 130F.

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After it is done, carve up and gobble away!

I served this with mashed herbed red potatoes and green beans.

Leftovers are perfect for sandwiches.

Eye Round Roast

  • Servings: 4
  • Difficulty: easy
  • Print

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INGREDIENTS:

DIRECTIONS:

  1. Start off by prepping your roast the night before. Season the roast with 1 teaspoon of salt, rubbing it all over to ensure you the salt is distributed evenly. Then wrap in plastic wrap and keep in the fridge overnight.
  2. Take out your roast out of the fridge an hour or two before you are about to cook it, so it can come to room temperature.
  3. Preheat your oven to 275F.
  4. Make your seasoning by mixing together the minced garlic, cracked pepper, oregano, thyme, basil, red pepper flakes and 1/2 tsp salt. Stir well to combine thoroughly. Set aside.
  5. Set your skillet over medium-high heat and let it warm up, until you flick water on it and hear it sizzle.
  6. While your skillet is warming up, tie your roast with twine in 3 places. Then drizzle and rub the olive oil all over, followed by the seasoning mix.
  7. When your skillet is ready, add a tablespoon of canola oil, and brown each side of the roast (about 1 minute each side). Be careful not to over brown, you just want a nice sear on each side.
  8. Put your roast on a baking rack and place a pan lined with foil underneath it to catch the drippings. If you have an oven proof thermometer, place it in the deepest part of the roast. This makes for a fool proof method, no guess work, you will know exactly what temperature your meat is at.
  9. Place the roast in the preheated oven and roast for about 35 minutes per pound (or until the thermometer reaches 128F). This will achieve a nice medium rare, cook longer to reach your desired doneness. Keep in mind, the longer you cook, the tougher it becomes.
  10. Then take the roast out of the oven, cover with foil, and let rest for 15 minutes.  It will keep cooking as it rests, reaching the target temperature of 130F. After it is done, carve up and gobble away!

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