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Garlic Rosemary Eye of Round Roast
Lean, inexpensive eye of round roast becomes mouthwateringly tender and flavorful with a garlic rosemary crust - perfect for family dinners or holidays!
👥 6 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 10 min🔥 Cook: 1h 25m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pan
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor.
fresh rosemary leaves2 teaspoonsgarlic5 clovesolive oil2 tablespoons
3
Mash or pulse until a paste is formed.
4
Place the roast in a shallow roasting pan fitted with a rack or on top of potatoes, carrots, and onions in a roasting pan.
5
Season the roast with salt and pepper.
6
Spread the paste on the roast.
7
Roast for ⏱️ 15 minutes.
8
Reduce the oven temperature to 325°F.
9
Cook approximately ⏱️ 70 minutes, until the roast reaches medium-rare (125-130°F).
10
Remove the roast from the oven.
11
Tent the roast loosely with foil and let it rest for ⏱️ 10 minutes.
12
Carve the roast thinly against the grain.
Nutrition Facts
calories
310 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
882 mg
protein Content
42 g
cholesterol Content
117 mg
carbohydrate Content
1 g
saturated Fat Content
4 g
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