Eye of Round Roast

Marinate the Roast one day ahead of time

1. Thaw the Eye of Round Roast, then dry thoroughly using paper towels.

2. Coast the outside of the Roast with Olive Oil

3. Coat all surfaces of the Roast with Kosher Salt, Ground Black Pepper, Minced Garlic and Italian Seasoning

4. Place the Roast, now coated in seasoning, in a shallow baking dish and cover with saran. (Alternatively, you can place the roast in a ziplock bag - if you have one that is big enough.) Place in the refrigerator and marinate for 12-24 hours. Occasionally turn the roast over so the seasoning penetrates the meat evenly.

Ready to Roast

1. Remove the Roast from the Refrigerator one hour before you intend to cook so that it is not ice cold when it goes into the oven.

2. Pre-heat the oven to 450℉

3. Rearrange any coating on the Roast so it is more or less evenly distributed.

4. Place the Roast is a lightly greased roasting pan or dutch oven. Then place in the pre-heated oven. Cook the Roast for 20 minutes.

5. After 20 minutes, turn the oven down to 325℉ and cook the meat another 20-40 minutes, depending on your preferred done-ness. REMEMBER - after you remove the Roast from the oven, you need to let us rest for at least 10 minutes. During this time, the internal temperature of the meat will rise another 10 degrees or so. So err on the side of "under-done". I prefer Eye of Round Roast served Medium Rare. I cook mine to an internal temperature of 125℉.

6. After the Roast has cooked to your desired temperature, remove from the oven and lightly tent with aluminum foil. Let the Roast rest for 10-15 minutes.

Slicing and Serving

1. Place the Roast on a cutting board that has a gutter to catch the juices.

2. Using a very sharp knife, slice into thin slices, cutting across the grain. Serve as is or with the juice from the meat, or with gravy made from the pan drippings.