Here is my roast. It is an eye of round roast. From what my butcher says its a very lean roast that is tough if not cooked right. Today i will show you how to cook a tender roast with this cut.
Season with 1 teaspoon of salt and spread it all over
wrap it in saran wrap.
and store it in the fridge overnight. In the AM take the beef out of the refrigerator about an hour or two before you are about to roast it so it can come to room temp.
Preheat your oven to 275F
Lets make a little seasoning for our roast. Take the garlic cloves and crush them using a garlic crusher or the back of a knife.
add the cracked pepper
add the oregano
and for a little heat, pepper flakes.
and lastly the 1/2 tsp of salt
mix this well
Tie your roast with twine in 3 places. Take the olive oil and pour it over the eye round roast. Rub the oil all over
Rub the season mix all over the roast
Now take a pan and set it over medium heat. Add a tbs of canola oil
Brown each side about 45sec to a minute. Do not over brown we want to slightly brown each side and finish cooking it in the oven.
Put your roast on a baking rack and place a pan under it to catch the drippings. Place an oven proof thermometer in the deepest part of the roast.
place it in the 275 deg preheated oven
Roast the beef until the thermometer registers 128F. If you don't have one cook it 18-20 minutes a pound
My roast is ready, i have chosen to remove the roast at 128 degrees F because the roast continues to cook while it is resting thus raising it to my target temp of 130. Medium Rare.😁
It is very important to let the roast rest covered about 15min. before carving. Once it has rested it can be carved.😊
This piece of beef is best cooked and eaten rare to medium rare. If overcooked it becomes tough and dry in my humble opinion.
- 2.0lb Eye round roast
- 0.0tsp Dried Thyme
- 0.0tsp Dried Basil
- 1.0tsp Dried Oregano
- 1.0tsp salt
- 1.0tsp Black Pepper
- 2.0 Garlic cloves, crushed
- 1.0Tbsp Olive Oil
- Canola oil for browning