Eye of Round Roast Beef
This incredibly simple and economical herb-roasted eye of round beef recipe has a flavorful crust and tender, pink, juicy meat inside.
Servings: 8 People
Ingredients
- 2 tablespoons olive oil (divided)
- 1 tablespoon minced garlic
- 2 teaspoons crumbled dried rosemary
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper (to taste)
- 1 (2 1/2- to 3-pound) eye round roast
Instructions
- Preheat the oven to 500 F.
- 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 ovenproof skillet over medium-high heat. Sear the meat on all sides until browned, about 8 minutes total, turning it as the bottom browns. If you don't have an ovenproof skillet, be prepared to rransger the roast to a baking pan, and potentially add another few minutes to the cooking time.
- Roast the meat in the skillet or a roasting pan for 15 minutes at 500 degrees, 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.
Nutrition
Calories: 271kcal | Carbohydrates: 1g | Protein: 38g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 96mg | Potassium: 580mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg