Description
Deliciously seasoned eye of round roast cooked to perfection for a juicy and flavorful meal.
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 a rack.
- Place the pan in the oven for 15 minutes or until the exterior meat forms a crust.
- Adjust the oven to 325 degrees and continue to cook until it reaches your desired level of doneness.
- Use a meat thermometer to check and remove the roast from the oven when it reaches your target temperature.
- Allow the roast to rest for at least 20 minutes prior to slicing.
Notes
- Cooking times may vary based on the size of the roast.
- Letting the roast rest helps retain juices.
- Use a meat thermometer for accurate doneness.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 80mg