Eye Round Roast
An eye round roast is a lean and flavorful cut of beef that's perfect for a Sunday roast dinner. This simple recipe will guide you through the process of preparing a delicious eye round roast that's sure to impress your family and friends.
Equipment
- Oven-safe skillet or Dutch oven
Ingredients
- 3-4 lb eye round roast A lean cut of beef
- 2 tbsp olive oil For searing the roast
- 2 tsp salt To season the roast
- 1 tsp black pepper To season the roast
- 1 tsp garlic powder For flavor
- 1 tsp dried rosemary For flavor
- 1 tsp dried thyme For flavor
Instructions
- Preheat your oven to 450°F (230°C). Pat the eye round roast dry with paper towels and season it evenly with the salt, black pepper, garlic powder, rosemary, and thyme.
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over high heat. Sear the roast on all sides until a nice brown crust forms, about 2-3 minutes per side.
- Once seared, transfer the skillet or Dutch oven to the preheated oven and roast the meat for 15 minutes.
- Reduce the oven temperature to 300°F (150°C) and continue roasting until the internal temperature reaches your desired doneness, approximately 1-1.5 hours for medium-rare.
- To achieve the best results, it's important to let the roast rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Enjoy your perfectly cooked eye round roast with your choice of sides, such as roasted potatoes or a fresh salad.
Notes
When prepared correctly, this versatile cut can be a nutritious and satisfying addition to your meals, supporting your overall health and wellness.