Description
This Eye of Round Roast recipe features a lean, flavorful cut of beef seasoned with a simple blend of pepper, garlic salt, dried parsley, and onion powder, then roasted to perfection. The roast is seared at a high temperature to lock in juices before slow roasting at a low heat, resulting in tender, juicy slices perfect for a hearty meal.
Ingredients
Scale
Beef
- 3 pounds eye of round roast, trimmed of fat
Seasonings
- 1 teaspoon pepper
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
Other
- 2 tablespoons butter
Instructions
- Preheat oven: Preheat your oven to 475 degrees Fahrenheit to prepare for initial searing of the roast.
- Bring roast to room temperature: Let your roast sit out for about 30 minutes until the chill is off, which helps ensure even cooking.
- Prepare roast placement: Place the trimmed beef in a small baking dish or roasting pan suitable for oven cooking.
- Mix seasonings: In a small bowl, combine pepper, garlic salt, dried parsley, and onion powder to create the seasoning blend.
- Melt butter: Melt the butter completely and pour it evenly over the surface of the beef to help seasonings adhere and add flavor.
- Season the beef: Sprinkle the seasoning mixture all over the top and sides of the beef, pressing gently to ensure it sticks well.
- Sear at high heat: Place the roast in the preheated 475°F oven and bake for 10 minutes to develop a flavorful crust.
- Slow roast at low heat: Reduce the oven temperature to 225°F and continue cooking the roast for an additional 70 minutes to tenderize the meat thoroughly.
- Rest the roast: Remove the roast from the oven and cover it loosely with foil, letting it rest for 20 minutes to allow juices to redistribute.
- Slice and serve: Slice the roast thinly against the grain and serve immediately for best texture and flavor.
Notes
- Allowing the roast to come to room temperature before cooking promotes even doneness.
- Resting the meat after cooking is crucial to maintain juiciness when slicing.
- Use a meat thermometer to ensure the internal temperature reaches about 125-130°F for medium rare, or cook longer if a higher doneness is preferred.
- Butter helps add moisture and a rich flavor to lean eye of round roast.
