Eye Round Roast Beef Recipe
Today, we're diving into the delightful world of Eye Round Roast Beef, a classic dish that's not only easy to make but also a crowd-pleaser.
Equipment
- Roasting pan
- Meat thermometer
- Cooking twine
- Basting brush
Ingredients
- 3 lbs (1.36 kg) Eye Round Roast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme, finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (232°C).
- Season the eye round roast with salt, pepper, garlic, rosemary, and thyme.
- Heat the olive oil in a roasting pan over medium-high heat. Sear the roast on all sides until it's nicely browned, about 5 minutes.
- Place the roast in the preheated oven and cook for 15 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for about 20-25 minutes per pound or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Remove the roast from the oven, tent it with foil, and let it rest for at least 15 minutes.
- Slice and serve!