Tender Eye Of Round Roast
June 08, 2017
"This cut of meat can be tough if overcooked. So a good meat thermometer is a must. Overnight marinating not included in prep time. The meat is best cooked rare to medium rare and sliced thinly. Roasting time...I forgot to keep track of that but went by the temp on the meat thermometer. So my guess for the 2 1/4 lb roast would be 50 minutes given the time per pound as stated in the recipe."
- Serving Size: 1 (175.4 g)
- Calories 390.4
- Total Fat - 14.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 153 mg
- Sodium - 658.3 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 60.7 g
- Calcium - 14.5 mg
- Iron - 5.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Season roast with 1 teaspoon salt all over and wrap in plastic wrap and store in fridge overnight.
About an hour or two before roasting remove meat from fridge to come to room temp.
Preheat oven to 275F.
In a bowl, combine the remaining 1/2 teaspoon salt, thyme, basil, oregano, red pepper flakes if using, cracked pepper and garlic; mix well.
Tie your roast with twine in 3 places.
Pour the olive oil over roast and rub it all over.
Rub the season mix all over roast.
Heat a heavy skillet over medium heat and add about a tablespoon of canola oil; brown roast lightly on all sides about 45 seconds to one minute per side.
Place roast on a baking rack inside a baking pan to catch the drippings.
Place an oven proof thermometer into the deepest part of the meat.
Place in the preheated oven.
Roast the beef until the thermometer reads 128F.
If you don't have one roast it 18-20 minutes per pound.
I remove the roast at 128F because it continues to cook until it reaches 130F for medium rare.
DO NOT OVERCOOK! It can become dry and tough.
Let roast rest for 15 minutes before carving.
It is best served thinly sliced.
Tips & Variations
No special items needed.