Roast Beef is made from Eye Round roast. A well seasoned roast beef is delicious. In this recipe we use a rub for a mild flavor at service. Keep in mind that the Eye Round roast is a lean meat and wont absorb as much flavor as, say, a Prime Rib roast – its just a denser, leaner muscle.
Cook Times and Temperature:
Rare to Medium: 1h 45m at 325 degrees.
Medium to Medium-well: 2h at 350 degrees.
Stand the meat fat side up…
Cut a cross hatched pattern in the fatty section and rub in crushed garlic…
coat the meat with our seasoning, rubbing it in well…
After the oven has been preheated to the desired temperature, place the meat on the bottom shelf. You may need to make a tin foil ring to keep the meat from falling over. Its very important that the fat stay facing up as the meat will baste itself as its cooking…
Let the Roast rest for at least 10 minutes before service. After the meat has a chance to rest, cut 1/4 ” slices with a serrated knife.
Season with a bit of left over rub and salt after slicing since the flavor will be mild after the cooking process.
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