Zesty and full of flavor, this eye roast beef recipe is your ticket to a succulent, mouth-watering meal that’s sure to impress. Perfect for Sunday dinners or special occasions, this dish combines simplicity with sophistication.
Why This Recipe Works
- The eye roast’s marbling ensures a juicy, tender result every time.
- A simple rub enhances the beef’s natural flavors without overpowering it.
- Slow roasting at a low temperature guarantees even cooking and perfect doneness.
Ingredients
- 3 lbs eye roast beef
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
Equipment Needed
- Roasting pan
- Meat thermometer
- Small mixing bowl
- Aluminum foil
Instructions
Preheat and Prep
Preheat your oven to 275°F. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and rosemary. Rub the olive oil all over the eye roast, then evenly coat it with the spice mixture. Tip: Letting the roast sit at room temperature for 30 minutes before cooking ensures more even cooking.
Roast to Perfection
Place the roast in a roasting pan and insert a meat thermometer into the thickest part. Roast in the preheated oven until the thermometer reads 135°F for medium-rare, about 2 to 2.5 hours. Tip: Basting the roast with its juices every 30 minutes adds extra flavor and moisture.
Rest and Serve
Once the roast reaches the desired temperature, remove it from the oven and loosely cover it with aluminum foil. Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite every time.
Tips and Tricks
For an even more flavorful roast, consider marinating the eye roast overnight in a mixture of olive oil, garlic, and herbs. If you prefer a crustier exterior, you can sear the roast in a hot skillet for 2-3 minutes on each side before roasting. Always use a meat thermometer to avoid overcooking, as the eye roast is best enjoyed medium-rare to medium.
Recipe Variations
- For a spicy kick, add 1 tsp of cayenne pepper to the rub.
- Substitute the rosemary with thyme or oregano for a different herb profile.
- Create a mustard crust by brushing the roast with Dijon mustard before applying the spice rub.
Frequently Asked Questions
Can I cook this recipe at a higher temperature for less time?
While you can cook the roast at a higher temperature, slow roasting at 275°F ensures the meat cooks evenly and stays juicy. Higher temperatures may cause the exterior to overcook before the interior reaches the desired doneness.
How do I know when the roast is done?
The most accurate way is to use a meat thermometer. For medium-rare, aim for 135°F, and for medium, 145°F. Remember, the temperature will rise slightly as the roast rests.
Can I use this recipe for other cuts of beef?
Yes, this rub and cooking method work well with other roasts, such as ribeye or sirloin. Adjust cooking times based on the size and cut of the meat.
Summary
This eye roast beef recipe is a foolproof way to achieve a tender, flavorful roast that’s perfect for any occasion. With simple ingredients and easy steps, you’ll have a delicious meal that’s sure to impress.