Description
A succulent and flavorful eye-of-round roast cooked at high temperatures for a juicy finish.
Ingredients
- Eye-of-round roast – 3 to 4 pounds
- Salt – 2 teaspoons
- Black pepper – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Olive oil – 2 tablespoons
Instructions
- Preheat the oven to 500°F (260°C).
- Rub the eye-of-round roast with olive oil, salt, black pepper, garlic powder, and onion powder.
- Place the roast on a rack in a roasting pan.
- Roast in the preheated oven for 15 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting 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.
Notes
- Use a meat thermometer to ensure accurate cooking.
- Letting the roast rest is crucial for retaining juices.
- Adjust cooking time based on desired doneness.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 200
- Sugar: 0g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg