Eye of Round Roast
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 25 mins
-
Total Time
1 hr 35 mins
-
Servings
6
-
Calories
310 kcal
-
Course
Main Course
-
Cuisine
American
Eye of Round Roast
Description
This Eye of Round Roast recipe highlights the flavor of a lean beef cut with a seasoning paste made from fresh rosemary leaves, garlic cloves, kosher salt, and olive oil, mashed together to form a herbaceous crust. The roast is placed on a rack or a bed of vegetables in a roasting pan for even heat circulation. It’s initially roasted at 450°F to form a browned outer layer, then the oven temperature is reduced to 325°F to continue cooking to medium-rare, typically requiring around 70 minutes.
Using a meat thermometer is recommended to achieve the target internal temperature of 125-130°F. After roasting, the meat is tented loosely with foil to rest for 10 minutes, allowing juices to redistribute for better tenderness. The roast is then sliced thinly across the grain to further enhance tenderness and make it easier to chew.
These steps balance flavor development with careful cooking to minimize toughness typical of this lean cut. Preparing it with fresh rosemary and garlic adds fragrant herbal notes to complement the beef.
Tips include selecting meat that is dry to the touch and slightly sweet-smelling for freshness, using a thermometer for exact doneness, and resting the meat before carving to maintain juiciness.
Ingredients
- 2½ pounds eye of round roast
- 2 teaspoons rosemary fresh leaves
- 2 teaspoons kosher salt
- 5 cloves garlic
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 450°F.
- Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor.
- Mash or pulse until a paste is formed.
- Place the roast in a shallow roasting pan fitted with a rack or on top of potatoes, carrots, and onions in a roasting pan.
- Season the roast with salt and pepper.
- Spread the paste on the roast.
- Roast for 15 minutes.
- Reduce the oven temperature to 325°F.
- Cook approximately 70 minutes, until the roast reaches medium-rare (125-130°F).
- Remove the roast from the oven.
- Tent the roast loosely with foil and let it rest for 10 minutes.
- Carve the roast thinly against the grain.
Notes
- Select an eye of round roast that is dry to the touch with a slightly sweet aroma for best quality.
- Use a meat thermometer to ensure the roast reaches medium-rare doneness between 125°F and 130°F.
- Allow the roast to rest loosely covered with foil for 10 to 20 minutes after cooking to retain juices before slicing.
- Slice the meat thinly against the grain to improve tenderness and ease of eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 117mg | 39% |
| Sodium | 882mg | 37% |
| Potassium | 655mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
