When I first started cooking for myself when I got to college, roasts seemed to be something that was hard to make. That couldn’t be further from the truth. This recipe is a prime example of how easy it is to make a roast and how yummy it can turn out. The eye of round roast is a very lean cut of meat and can be tough if not cooked properly. This recipe leaves the roast medium rare and tender by starting on high heat to brown the outside then finishing in the oven turned off.
Eye of Round Roast (2-8 lbs) – works best with 3 lbs or more
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp Italian seasoning
1/2 tsp chili powder
4 cloves minced or 1/2 tsp of garlic powder
Preheat oven to 500 °F.
Pat the roast dry so the seasoning mixture sticks well to it. Mix all the seasonings together, then rub all over the roast.
Place the roast fatty side up in the roasting pan.
Place in the oven for 7 lbs/ lb. My roast was 2 lbs so I cooked it for 14 minutes (this is where you can adjust how well done you want the meat). Once the time is up, turn off the oven and let the roast sit in there for 2 1/2 hours. DO NOT OPEN THE OVEN. The roast will finish cooking from the residual heat.
Slice and serve with your favorite side dishes.