This recipe was found at thehungrymouse.com and makes some of the best roast beef that I’ve ever tasted. The size of the roast of beef does not matter and the times do not change regardless of the size. The eye of round produces the best results with this recipe. After slicing, the beef may be frozen and it keeps very well. After I did my first roast, I bought a small meat slicer and it has been well used since buying it!
Ingredients
- 1 beef eye round roast…any size
- olive oil….2-3 tbsp
- freshly cracked black pepper…about 1 tbsp
- kosher salt…I used ¼ tsp coarse, kosher sea salt (optional)
- garlic powder…..a sprinkle all over the roast
- onion powder….a sprinkle all over the roast
Directions
1. Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside.
2. Take roast out of the fridge, rinse under cold water and pat it completely dry.
3. Drizzle the meat with a little olive oil to coat your roast completely.
4. With your hands, rub the meat on all sides to coat with oil. Sprinkle evenly with freshly cracked black pepper making sure to get underneath and on the ends too.
5. Sprinkle all sides with kosher salt, to taste.
6. If you’re concerned about sodium in deli meats, this is a great way to control your intake.
7. Dust all sides with garlic powder and onion powder.
8. When your roast is completely seasoned, pat it down with your hands to help the spices adhere.
9. Roast at 500 degrees for 20 minutes. Then drop temperature to 300 degrees for another 30 minutes. For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it rare, pull it out sooner. If you’d like it more well done, leave it in a little longer.
Here’s the temperature chart :
- 120 F = rare
- 126 F = medium-rare
- 134 F = medium
- 150 F = medium-well
- 160 F = well done
After 50 minutes in the oven, my roast registered about 126 degrees or so. (To check the temperature, stick a meat thermometer into the center of your roast.)
Loosely tent a piece of foil over the meat for about 20 minutes when it comes out of the oven. After it’s rested for 20 minutes, it’s ready to slice! Slice it across the grain.
