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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Eye of Round Roast Recipe

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This recipe for Eye of Round Roast is from The Shulenberger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 2½ lb Eye of Round Roast
- 1 tbsp kosher salt
- 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme leaves
- 1 tsp dried rosemary
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 cloves garlic, minced
Directions:
Directions:
- One day before planning on cooking roast; in a small bowl, combine salt, black pepper, garlic powder, dried thyme, and dried rosemary
- Rub spice mixture all over Eye of Round Roast and cover tightly with plastic wrap. Place in refrigerator overnight.
- Remove roast from refrigerator, take off plastic wrap, and place on rack in shallow pan. Preheat oven to 450º.
- In small bowl, combine melted butter, olive oil, and minced garlic. Drizzle mixture over roast coating well.
- Once oven has reached 450º, place roast in oven and close door. Sear roast for 15 minutes
- When timer goes off, turn oven down to 325º. Set timer for 40 minutes. Check roast at 40 minutes- medium rare is 120-125º in the thickest part of the roast. If it is not there yet, return to oven in 10 minute intervals.
- Once roast reaches temperature, remove from oven and tent with foil. Allow to rest at least 10-15 minutes before carving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min prep; 70 min cook

 

 

 

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