Description
A delicious roasted eye of round beef that is juicy and flavorful.
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 fresh rosemary sprigs
- 3–6 fresh thyme sprigs
Instructions
- Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.
- Preheat the oven to 450 degrees.
- Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.
- 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 the pan in the oven for 15 minutes or for however long it takes for the exterior meat to form a crust.
- Adjust the heat on the oven to 325 degrees and continue to cook the roast beef until it reaches your desired level of doneness.
- Use a meat thermometer and remove the roast from the oven when it reaches the following: Rare: 113-120 degrees, Medium Rare: 123-127 degrees, Medium: 128-135 degrees, Medium Well: 138-145 degrees, Well Done: 148-155 degrees.
- Allow the roast beef to rest for at least 20 minutes prior to slicing.
Notes
- If you slice too soon you will likely end up with dry meat.
- The internal temperature will continue to rise after removing from the oven.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 95mg