Description
A delicious and impressive eye of round roast recipe that is perfect for special occasions.
Ingredients
Scale
- 3–4 lbs eye of round roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup beef broth
Instructions
- Preheat your oven to 450°F (232°C).
- Rub the eye of round roast with olive oil, salt, and pepper.
- In a small bowl, mix garlic, rosemary, and thyme, then rub this mixture all over the roast.
- Place the roast in a roasting pan and pour beef broth around it.
- Roast in the preheated oven for 15 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
- Slice against the grain and serve with the pan juices.
Notes
- For a more flavorful roast, marinate the meat overnight.
- Use a meat thermometer to ensure perfect doneness.
- Letting the roast rest is crucial for juicy slices.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg