Roast beef is one of those tricky things to get cooked to perfection and keep tender. Charles did a great job with this little eye of round roast. It was medium when finished and deliciously seasoned.
- 2 1/2 lb eye of round beef roast
- 1 tsp fresh rosemary
- 2 large cloves garlic
- 1 tsp coarse sea salt
- 1 tsp fresh grated black pepper
Preheat oven to 330 degrees. Chop rosemary and mince garlic; season roast on top and sides with rosemary, garlic, salt, and pepper.
Place on rack in baking pan; bake for about 1 hour and 45 minutes or until desired doneness; next time we will back the time off a little to get a bit more of a medium rare; I think an hour and a half would achieve this.
Allow to rest 5 – 10 minutes before slicing. We enjoyed ours with fresh beets and parmesan pasta. I will post the steak sandwiches we made with the leftovers soon.
Enjoy ~ Kimberly