Garlic Herb Crusted Eye of Round
- 2.5-3 pound eye of round roast
- 3 cloves garlic pressed
- 2 teaspoons kosher salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon avocado oil or other high heat neutral oil
3 hours
6 servings
Eye of Round
Take the roast out of the refrigerator and pat dry with paper towels.
Rub 1 teaspoon of kosher salt all over the roast, massaging it into the meat.
Let the roast sit on the counter for 45 minutes to an hour and preheat the oven to 500 degrees.
Make the garlic herb seasoning by mashing together pressed garlic, dried herbs, black pepper, red pepper flakes, remaining salt and avocado oil into a paste.
Using your hands, rub the seasoning paste all over the roast.
Place the roast on a baking sheet fitted with a rack.
Roast at 500 degrees for exactly 5 minutes per pound.
Turn the oven off and let the roast continue to cook in a closed oven for exactly 90 minutes. Do not open the oven.
After 90 minutes, remove the roast from the oven and check the internal temperature with a meat thermometer in the thickest part. It should be between 125-130 degrees.
Tent with foil and let stand for 10-20 minutes before slicing thinly against the grain with a serrated knife.
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