Ingredients
• 3 pounds beef eye of round roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: Fresh herbs (like rosemary or thyme) for added flavor
Instructions
1. Preheat the Oven:
• Preheat your oven to 325°F (163°C).
2. Prepare the Roast:
• Pat the beef eye of round roast dry with paper towels to remove excess moisture.
• Rub the roast all over with garlic powder, onion powder, salt, and pepper. If using, sprinkle fresh herbs for additional flavor.
3. Sear the Roast (Optional):
• For added flavor, you can sear the roast in a hot skillet with a bit of oil over medium-high heat for about 2-3 minutes on each side until browned. This step is optional but enhances the overall taste.
4. Roast the Beef:
• Place the seasoned roast on a rack in a roasting pan.
• Insert a meat thermometer into the thickest part of the roast (avoiding bone if applicable).
• Roast in the preheated oven until it reaches your desired level of doneness:
• Rare: 125°F (52°C)
• Medium Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium Well: 150°F (66°C)
• Well Done: 160°F (71°C)
5. Rest the Meat:
• Once done, remove the roast from the oven and cover it loosely with aluminum foil.
• Let it rest for 15-20 minutes to allow the juices to redistribute.
6. Slice and Serve:
• Slice the roast against the grain into thin slices.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips
• Eye of round can be lean and may benefit from marinating before cooking for extra tenderness.
• Leftovers are great for sandwiches or salads!
