Description
A perfectly roasted eye of round beef infused with garlic and rosemary.
Ingredients
Scale
- 3 lb eye of round roast
- 6 garlic cloves
- 1/2 tbsp minced rosemary leaves
- 1 1/2 tbsp kosher salt
- 1 tbsp cracked black pepper
Instructions
- Take the meat out of the refrigerator about an hour before cooking it and take it out of the packaging. (You can let it rest on a sheet of aluminum foil, on a baking sheet.)
- Combine salt, pepper, and minced rosemary in a small bowl.
- Make small incisions with a knife, just big enough to fit slivers of garlic into it. Slice garlic cloves into 2 or 3 slices and fit a slice of garlic into each cut. (Try to keep the cuts spread even throughout the surface of the meat so the flavor infuses evenly.)
- Generously season the meat with salt, pepper, and rosemary all around. Make sure to cover all the sides.
- Preheat the oven to 325°F and line a roasting pan with aluminum foil to catch the drippings.
- Preheat a skillet over medium-high heat and add a little oil. Sear the meat until golden brown on all sides. (About a minute per side.)
- Transfer the roast onto the rack in the roasting pan and insert a leave-in thermometer into the center. (If you don’t have a leave-in thermometer, you will need to take the meat out of the oven to take the temperature.)
- Cook until internal temperature reaches 130°F-135°F for medium-rare. Remember that meat continues to cook a few degrees as it rests. (Cook to 140°F-145°F for medium.)
- Take the meat out of the oven and onto a rimmed cutting board. Tent with a sheet of aluminum foil and let it rest for about 15-20 minutes.
- (You can place the cutting board inside a rimmed baking sheet to catch the juices.)
- After the meat had time to rest, use a sharp knife to slice roast beef thinly, against the grain.
Notes
- Letting the meat rest after cooking is crucial for juicy results.
- Ensure even cooking by allowing the roast to come to room temperature before cooking.
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 320
- Sugar: 0 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 130 mg