Eye Of Round Roast Recipe. This incredibly simple roast eye of round beef recipe with thyme and rosemary has a terrific flavorful crust, and tender, pink, juicy meat inside. Preheat your oven to 500°f.
Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. This helps to ensure a juicy roast. Remove from oven, tent loosely with foil and let rest 10 minutes before carving thinly against the grain.
Sear the roast on all sides. Preheat your oven to 500°f. Whisk the ingredients for the seasoning rub in a small bowl.
Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to take the chill off. Roast for 15 minutes, then reduce oven to 325°f 163°c. Place rosemary, salt, garlic, and olive oil in a mortar and pestle or food processor.
Combine all the roast beef. Combine the oil, salt, pepper, thyme and garlic into a paste, then add and rub all over the roast meat. Remove eye of round roast from the refrigerator:
All the beef to warm up a bit before you begin roasting it. Eye of round roast sauce meanwhile, while the beef is roasting, place the reserved marinade in a small saucepan and add the beef broth. Add 1 cup of beef broth (or water) to the pan to keep juices from burning.
Preferred, we used a 3 lb. Remove from oven, tent loosely with foil and let rest 10 minutes before carving thinly against the grain. Take a baking sheet and place the ½ eye of round on
