ROASTED EYE OF THE ROUND
Prep Time: 5 Minutes
Cook Time: about 1 Hour
and 30 Minutes
Ready In: about 2 Hours
With standing time
Makes 3 to 4 servings
2 lb. eye round roast
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon pepper
1. Pre-heat oven to 325°F.
2. Combine the salt, basil, oregano, rosemary and thyme and pepper
in a small bowl then press the mixture onto eye round roast.
3. Place the eye round roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest
part of beef. Do not add water or cover; then roast for about
1-1/2 hours for medium rare doneness.
5. Remove eye round roast when meat thermometer registers 135°F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F
for medium rare.)
5. Carve the roast and serve.