Tender Eye of Round Roast with Herb Crust

Name: Tender Eye of Round Roast with Herb Crust
Prep time: 20 min
Cook time: 100 min
Total time: 140 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.5 kg eye of round roast (tied); 2 tbsp olive oil; 4 cloves garlic (minced); 2 tbsp fresh rosemary (chopped); 2 tbsp fresh thyme (chopped); 1 tsp salt; 1 tsp black pepper (freshly ground)

140 min 6 servings Medium

All Recipes

Savour a perfectly cooked, tender eye of round roast with a flavourful herb crust. Ideal for Sunday dinners or special occasions.

Prep

20 min

Cook

100 min

Total

140 min

Servings

Difficulty

Medium

The eye of round roast is a lean cut of beef that can be challenging to cook due to its low fat content. However, with the right technique, you can achieve a tender and delicious meal that's perfect for any special occasion. This recipe uses a flavourful herb crust that not only adds taste but also helps to lock in moisture. It's a straightforward yet impressive dish that even novice cooks can prepare with confidence.

Instructions

Preheat the oven

Preheat your oven to 250°F (120°C).

Prepare the roast

Pat the roast dry with paper towels. Rub it with olive oil and season with salt and pepper.

Pro tip: Drying the meat helps the crust adhere better.

Sear the roast

Heat a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.

Pro tip: Searing adds a depth of flavour to the roast.

Apply the herb crust

Mix garlic, rosemary, thyme, salt, and pepper in a bowl. Press the mixture onto the top and sides of the seared roast.

Pro tip: Use fresh herbs for a more vibrant taste.

Roast the meat

Place the roast on a rack in a roasting pan. Roast in the oven for about 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Pro tip: Use a meat thermometer to ensure accuracy.

Rest the roast

Remove from the oven and tent with foil. Let it rest for 15-20 minutes before slicing.

Pro tip: Resting allows the juices to redistribute, making the meat more tender.

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Tips & Tricks

Let the roast rest after cooking for juicier slices.
Use a meat thermometer for perfect doneness.
Searing locks in juices and adds flavour.

Frequently Asked Questions

How do you tenderize eye of round roast?

Searing and slow roasting at a low temperature tenderize the eye of round roast, while resting helps redistribute the juices.

What temperature should an eye of round roast be cooked to?

Cook the eye of round roast to an internal temperature of 135°F (57°C) for medium-rare.

How long do you cook an eye of round roast per pound?

Typically, cook an eye of round roast for about 20-25 minutes per pound at 250°F (120°C).

What is the best way to cook an eye of round roast?

The best way is to sear the roast first, then slow roast at a low temperature for even cooking and tenderness.

Can you make eye of round roast ahead of time?

Yes, you can roast it ahead and store in the fridge for up to three days. Reheat slices gently with broth.

Serving Suggestions

Serve this tender eye of round roast with classic sides like mashed potatoes or roasted vegetables for a complete meal. A full-bodied red wine, such as a Cabernet Sauvignon, pairs beautifully with the beef. This roast can be prepared in advance and stored in the fridge for up to three days. To reheat, slice thinly and warm gently in a covered dish with a splash of beef broth to maintain moisture.