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Eye of Round Roast
Tender and juicy eye of round roast with garlic rosemary crust is a delicious dinner.
Course
Main Course
Cuisine
American
Keyword
Eye of Round Roast
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
25
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
6
Calories
310
kcal
Author
Stephanie Manley
Ingredients
▢
2½
pounds
eye of round roast
▢
2
teaspoons
fresh rosemary leaves
▢
2
teaspoons
Kosher salt
▢
5
cloves
garlic
▢
2
tablespoons
olive oil
Instructions
Preheat the oven to 450°F.
Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor.
Mash or pulse until a paste is formed.
Place the roast in a shallow roasting pan fitted with a rack or on top of potatoes, carrots, and onions in a roasting pan.
Season the roast with salt and pepper.
Spread the paste on the roast.
Roast for 15 minutes.
Reduce the oven temperature to 325°F.
Cook approximately 70 minutes, until the roast reaches medium-rare (125-130°F).
Remove the roast from the oven.
Tent the roast loosely with foil and let it rest for 10 minutes.
Carve the roast thinly against the grain.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
1
g
|
Protein:
42
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
117
mg
|
Sodium:
882
mg
|
Potassium:
655
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1
IU
|
Vitamin C:
1
mg
|
Calcium:
41
mg
|
Iron:
4
mg
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