Ingredients: 1 beef eye round roast * olive oil * freshly cracked black pepper * kosher salt * garlic powder * onion powderDirections: Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside. Now take your roast out of the fridge. Rinse under cold water. Pat it completely dry. Pour a little olive oil over the roast and using your hands coat the roast completely on all sides. Sprinkle evenly on all sides with freshly cracked black pepper. Do the same with the kosher salt. Do not forget the ends and underneath. Dust all sides with the garlic powder and onion powder. When your roast is completely seasoned, pat it down with your hands to help the spices adhere. Now place your roast on the rack in your prepared pan. Place into the preheated oven. Roast at 500 degrees for 20 minutes. Then drop the temperature to 300 degrees for another 30 minutes. For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it more well done, leave it in a little longer. Using your meat thermometer and this chart should help you obtain the doneness you desire. 120 F = rare * 126 F = medium-rare * 134 F = medium * 150 F = medium-well * 160 F = well done
The roast pictured here registered 126 degrees. When your roast comes out of the oven loosely tent a piece of foil over it for about 20 minutes. After it has rested for 20 minutes it is ready to slice. Remember to slice it across the grain thinly as you can with a very sharp knife. Wrap the roast beef tightly and keep it in the fridge. Best if used within 4-5 days. Grab the bread and let's eat! ~ Chef ~
