I have never been able to master a great roast.  If the texture is right it isn’t seasoned right….if it is too tough the seasoning is good.  Arrrgg I hate roast. My mama makes the best roast from standing rib to rump she has it going on.  But me…no love…until today!!!  I scoured my trusted sites and my joy of cooking as well as America’s test kitchen and came up with what I think was pretty damn food beef.

Natalie’s EYE of round

  • 1 3 lb eye of round roast
  • 7-8 sprigs fresh thyme
  • Kosher salt
  • Pepper
  • 7 cloves chopped garlic (fresh)
  • 3-4 tbl good olive oil

Take the above ingredients and mash together to form a paste.  Slather this goodness all over the roast top to bottom.  I sprinkle some additional salt and pepper and a little garlic powder to ensure maximum flavor.  Let this bad boy sit in a roasting pan for about an hour.   At 45 minutes turn on your oven to 500°.   Once your oven is preheated stick your roast in uncovered for 6 minutes per lb.  My roast was a bit smaller  than 3 lbs so I roasted for 15 minutes.   Once that is done tent foil your meat and turn your oven down to 165°.  Make sure you have your meat thermometer in and put your roast in this low temperature until it hits 130°.  That is medium rare which is perfect for this type of meat.

Let the roast sit out for about 20 minutes and the slice thin.

A wonderful addition is some fancy pants horseradish cream sauce.

Horseradish Cream Sauce:

  • Mix 3 heaping spoons of fresh grated or bought horseradish.
  • 1/2 cup sour cream
  • 1/2 cup olive oil mayo
  • 2 tsp of ground mustard

Adjust to taste…OMG!!

I of course only have one shot of the meat cause with the two children running a muck I forgot to take another one but it was fabulous and I hope yours is too!!!

Published on: August 21, 2016

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