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.

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Seasoning:

Salt
Pepper
Sage
Tarragon
Chili Powder
Thyme
Crushed Garlic
Garlic Powder
Oregano
Parsley

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Stand the meat fat side up…

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Cut a cross hatched pattern in the fatty section and rub in crushed garlic…

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coat the meat with our seasoning, rubbing it in well…

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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…

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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.

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Season with a bit of left over rub and salt after slicing since the flavor will be mild after the cooking process.

Enjoy!

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