This incredibly simple and economical roast eye of round beef recipe with thyme and rosemary has a terrific flavorful crust and tender, pink, juicy meat inside.
In a small bowl, combine 1 tablespoon of the olive oil, garlic, rosemary, thyme, salt, and pepper. Smear the mixture all over the roast.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the meat on all sides until browned, about 8 minutes total, turning it as the bottom browns.
Roast the meat for 15 minutes, then lower the heat to 300 F and roast for another 15 to 25 minutes until a meat thermometer inserted into the middle registers 125 F for rare (the temperature will continue to climb a bit as the meat rests). Allow the meat to rest for about 15 minutes, then thinly (thinly!) slice and serve.
Notes
The big key: slice the meat very thinly — that’s how you’ll find the meat to be the most tender. The beef will last in the fridge for up to 4 days, tightly covered.