Slow Roasted Eye of Round
Learn how to slowly cook an eye of round roast so that is perfectly cooked and tender.
Ingredients
- 3 lb eye of round roast
Spice Rub
- 1 tbsp kosher salt
- 1 tsp coriander seed
- 1 tsp celery seed
- 1 tsp whole cumin seeds
- 1 tsp garlic powder
- 1 tsp ground mustard
Optional Rosemary Butter
- 1 butter butter
- 1 tbps chopped rosemary
Instructions
- Remove the roast from the fridge 30 minutes before roasting.
- Place the roast on a sheet pan or roasting pan.
- Mix all the salt and spices together in a small bowl. Then rub them all over the meat with your hands.
- Preheat the oven to 225 degrees.
- Insert a probe of a thermometer into the deepest part of the meat. Put roast in the oven.
- While the roast cooks, combine softened butter and the chopped rosemary. Place this in the freezer to harden.
- Roast until the meat in the oven until it reaches 120 degrees. Then remove from the oven.
- Raise the oven temperature to 500 degrees. Cut your frozen rosemary butter into pieces and place on top of the roast.
- Return the roast to the oven and roast until it's 5-8 degrees from your final desired temperature (see notes). It will carry over the rest of the way.
- Allow the roast to rest for at least 15 minutes. You can wrap it in foil to keep it hot.
- Carve off thin slices of the roast and cut the roast against the grain on your plate.
Notes
Temperature scale
- Medium rare is 130-140
- Medium is 140-150
- Anything over 150 degrees is going to be too tough