Pepper and Garlic Eye of Round Roast Recipe
This eye of round roast recipe is cooked using the high-temperature roasting procedure. This produces a tender, juicy, perfectly cooked roast.
- Serves: 6 persons
- 1(3- to 3 1/2-pound) eye of round roast
- 1 ½teaspoons Kosher salt
- 1teaspoon cracked black pepper (or coarsely ground black pepper )
- 1teaspoon Cajun-style seasoning
- 3cloves garlic (minced)
- 1tablespoon olive oil
Step 1Gather the ingredients.
Step 2Line a roasting or baking pan with foil. Put the roast in the lined baking pan, fattiest side up.
Step 3Combine the salt, cracked black pepper, Cajun-style seasoning, garlic, and olive oil in a small bowl and blend thoroughly.
Step 4Rub the roast all over with the mixture.
Step 5Let the roast stand at room temperature for 20 to 30 minutes or refrigerate for 1 to 3 hours. If refrigerating, take it out about 20 to 30 minutes before roasting to bring it up to room temperature.
Step 6Heat the oven to 500 F (260 C).
Step 7Roast for 6 minutes per pound.
Step 8Turn the oven off and leave the roast for 2 hours, resisting the urge to open the oven door and let the heat escape.
Step 9After 2 hours, use a meat thermometer to check the internal temperature, which should be approximately 130 F.
Step 10Remove the roast from the oven and let it rest for at least 20 minutes.
Step 11Slice the roast thinly against the grain to serve.
Step 12Serve with your favorite sides and enjoy.