Description
A guide to preparing a juicy and delicious eye-of-round roast using high-temperature cooking techniques.
Ingredients
- Eye-of-round roast (3-4 pounds)
- Salt (2 tablespoons)
- Black pepper (1 tablespoon)
- Garlic powder (1 tablespoon)
- Onion powder (1 tablespoon)
- Olive oil (2 tablespoons)
- Fresh rosemary (optional, for garnish)
Instructions
- Preheat your oven to 500°F (260°C).
- Pat the eye-of-round roast dry with paper towels.
- Rub the roast with olive oil, then season generously with salt, black pepper, garlic powder, and onion powder.
- Place the roast on a rack in a roasting pan.
- Insert a meat thermometer into the thickest part of the roast.
- Roast in the preheated oven for 15 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
- Garnish with fresh rosemary if desired and serve.
Notes
- For best results, use a meat thermometer to ensure accurate cooking.
- Letting the roast rest is crucial for retaining juices.
- Adjust cooking time based on the size of the roast and desired doneness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 220
- Sugar: 0g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg