Description
This eye of round roast is seasoned to perfection and cooked for a tender, juicy finish.
Ingredients
Scale
- 3–4 pounds eye of round roast
- 1–2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 2 fresh rosemary sprigs
- 3–6 fresh thyme sprigs
Instructions
- Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.
- Preheat the oven to 450 degrees.
- Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.
- Add the optional rosemary and thyme to the pan.
- Place the roast fat cap-side up in a cast iron skillet or roasting pan with rack.
- Place the pan in the oven for 15 minutes or for however long it takes for the exterior meat to form a crust. It may take a few minutes longer.
- Adjust the heat on the oven to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness. I cook mine until it reaches about 125 degrees, which is around an hour or a little more of cook time.
- Use a meat thermometer and remove the roast from the oven when it reaches the following:
- Rare: 113-120 degrees
- Medium Rare: 123-127 degrees
- Medium: 128-135 degrees
- Medium Well: 138-145 degrees
- Well Done: 148-155 degrees
- When you remove the roast from the oven, its internal temperature will continue to rise by a few degrees due to the residual heat within the meat.
- Allow the roast beef to rest for at least 20 minutes prior to slicing. During this time, the internal temperature will continue to rise, and the juices within the meat will redistribute, resulting in a juicier and more flavorful roast.
- If you slice too soon you will likely end up with dry meat.
Notes
- Adjust the seasoning according to your taste preferences.
- Use a meat thermometer for accuracy in cooking.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of roast
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg