much like the no-fail cupcakes, this eye of round roast is impossible to screw up. i've both painstakingly measured ingredients and eyeballed them roughly, i've accidentally added in the wrong herb, and i've messed around with cooking time based on my lack of patience during pre-heating. and every time this roast has turned out beautifully - but most of all, it's goddamn delicious, every time.
this recipe was adapted from this one at the domestic man.
you will need
1 3lb eye of round roast
4 garlic cloves, minced
1/2 teaspoon kosher or sea salt
1 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon cayenne (if you like some heat)
1/2 teaspoon rosemary (this was the herb accident that turned out surprisingly well)
1. preheat your oven to 500 F.
2. combine the garlic and spices in a small bowl
2. rinse and pat dry the roast, placing it in a roasting pan, fatty side up.
3. rub the spice mix onto the roast, making sure to cover all sides. if you have a little extra garlic, feel free to stick a clove or two underneath the whole thing.
4. cook the roast for 25 minutes (or about 8 minutes per pound of meat, if your roast is a different weight) at 500, then do one of the following two things:
- for rare meat: turn the heat off completely and leave the roast in the oven for 2.5 hours. do not open the oven door during this time!
- for medium-rare (or medium): turn the oven temperature to the lowest heat possible (usually about 170 F) and cook for another 2-2.5 hours (length of time depends on how well-cooked you want the roast).
results: i've spent the last two days eating slices of this roast for breakfast. i wish i was kidding. it's just that good.
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