Herbed Eye of Round Roast

Herbed Eye of Round Roast

  • 1 tsp. garlic, minced
  • 2 tsp. dried thyme leaves
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 2-3 lb. beef eye of round roast, trimmed of fat

Mix garlic, thyme, cayenne, salt and pepper together in a small bowl. Pat roast dry and coat with seasonings mixture. Loosely cover and return roast to refrigerator to marinate in seasonings mixture for 2 hours or up to 24 hours. Place roast on a rack in roasting pan. Cook in a preheated 450? F oven for 10 minutes. Lower heat to 300? F. Continue to roast until internal temperature of roast reaches 145? F., about 1-1/4 to 1-3/4 hours. (For ease of slicing, cook only to medium rare temperature.) Transfer to a warm platter and loosely cover with foil. Allow roast to stand for 15 minutes before carving into thin slices.

Serve with baked potatoes, side salad and biscuits!