Roast Eye of Round Beef with Thyme and Rosemary

Name: Roast Eye of Round Beef with Thyme and Rosemary
Prep time: 7 min
Cook time: 40 min
Total time: 47 min
Ingredients: 2 tablespoons olive oil (divided); 1 tablespoon minced garlic; 2 teaspoons crumbled dried rosemary; 1 teaspoon dried thyme; Kosher or coarse salt and freshly ground pepper (to taste); 1 2 ½- to 3-pound eye round roast

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Prep Time: 7 minutes

Cook Time: 40 minutes

Total: 47 minutes

Servings: 8

Cost: $3.35 /serving

Author : Katie Workman

Roast Eye of Round Beef with Thyme and Rosemary

Ingredients

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2 tablespoons olive oil (divided)1 tablespoon minced garlic2 teaspoons crumbled dried rosemary1 teaspoon dried thymeKosher or coarse salt and freshly ground pepper (to taste)1 2 ½- to 3-pound eye round roast

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Instructions

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Step 1

Preheat the oven to 500°F.

Step 2

In a small bowl combine the 1 tablespoon of the olive oil, garlic, rosemary, thyme, salt and pepper. Smear the mixture all over the roast.

Step 3

Heat the remaining tablespoon of olive oil in a large skillet over medium high heat. Sear the meat on all sides until browned, about 8 minutes total, turning it as the bottom browns.

Step 4

Roast the meat for 15 minutes, then lower the heat to 300°F and roast for another 15 to 25 minutes until a meat thermometer inserted into the middle registers 125°F for rare (the temperature will continue to climb a bit as the meat rests). Allow the meat to rest for about 15 minutes then thinly (thinly!) slice and serve.