From DN Recipes by David Nagy · Food & Beverage

Tender Eye of Round Roast

Published

Tender Eye of Round Roast

INGREDIENTS
* 1/4 Pound Eye round roast
* 1/8 Teaspoon Dried Thyme
* 1/4 Teaspoon Dried Basil  
* 1 Teaspoon Dried Oregano
* 1/2 Teaspoon salt
* 1 Teaspoon Black Pepper
* 2 Garlic cloves, crushed
* 1 Tablespoon Olive Oil
* Canola oil for browning

Season with 1 teaspoon of salt and spread it all over and wrap it in saran wrap and store it in the fridge overnight. 
In the AM take the beef out of the refrigerator about an hour or two before you are about to roast it so it can come to room temp.
Preheat oven to 275F

Seasoning
  1. Crush garlic cloves and using a garlic crusher or the back of a knife.
  2. Add the cracked pepper
  3. Add the oregano
  4. Add the thyme
  5. Add the basil
  6. Add some pepper flakes (optional)
  7. Add the 1/2 tsp of salt
  8. Mix well

  1. Tie roast with twine in 3 places. 
  2. Take the olive oil and pour it over the eye round roast. Rub the oil all over.
  3. Rub the season mix all over the roast
  4. Take a pan and set it over medium heat. Add a tbs of canola oil.
  5. Brown each side about 45 sec to a minute. Do not over brown we want to slightly brown each side and finish cooking it in the oven.
  6. Put roast on a baking rack and place a pan under it to catch the drippings. Place an oven proof thermometer in the deepest part of the roast.
  7. Place it in the 275 deg preheated oven
  8. Roast the beef until the thermometer registers 128F. If you don't have one cook it 18-20 minutes a pound
  9. Roast is ready, remove it at 128 degrees F because it continues to cook while resting thus raising it to target temp of 130 for Medium Rare.
  10. It is very important to let the roast rest covered about 15 min. before carving. Once it has rested it can be carved.
  11. It is best served thinly sliced. Serve with gravy if you like or in a sandwich .