Description
This tender and flavorful eye of round roast is perfect for any special occasion or family dinner.
Ingredients
Scale
- 3–4 pounds eye of round roast
- 1–2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 2 sprigs fresh rosemary
- 3–6 sprigs fresh thyme
Instructions
- Remove the roast from the fridge and allow it to come to room temperature for 2-3 hours.
- Preheat the oven to 450 degrees F.
- Pat the roast dry and drizzle with olive oil, rubbing it into the meat.
- Sprinkle the spices throughout and rub the spices into the meat, ensuring it is well seasoned.
- Add the optional rosemary and thyme to the pan.
- Place the roast fat cap-side up in a cast iron skillet or roasting pan with rack.
- Place in the oven for 15 minutes or until the exterior forms a crust.
- Adjust the oven to 325 degrees F and continue to cook until desired doneness, using a meat thermometer.
- When done, remove the roast and let it rest for at least 20 minutes before slicing.
Notes
- Cooking times vary by size, so ensure you check the internal temperature.
- Internal temperatures for doneness: Rare: 113-120 degrees F, Medium Rare: 123-127 degrees F, Medium: 128-135 degrees F, Medium Well: 138-145 degrees F, Well Done: 148-155 degrees F.
- Slicing too soon may result in dry meat.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg