Description
This eye of round roast is seasoned to perfection and cooked to your desired level of doneness, making it a flavorful centerpiece for any meal.
Ingredients
Scale
- 3–4 pounds eye of round roast
- 1–2 tablespoons olive oil (Use enough to fully coat the roast)
- 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 (Make adjustments to suit your taste)
- 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. Having the fat cap side (the thick layer of fat on the outside of the meat) on top allows the fat to melt down into the roast as it cooks for extra flavor.
- 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. 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
- This roast can be served with a variety of sides from vegetables to potatoes.
- Consider marinating the roast overnight for enhanced flavor.
- Prep Time: 180 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg