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

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●food processor
●pan

📝 Preparation Steps

Preheat the oven to 450°F.

Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor.

fresh rosemary leaves2 teaspoonsgarlic5 clovesolive oil2 tablespoons

Mash or pulse until a paste is formed.

Place the roast in a shallow roasting pan fitted with a rack or on top of potatoes, carrots, and onions in a roasting pan.

Season the roast with salt and pepper.

Spread the paste on the roast.

Roast for ⏱️ 15 minutes.

Reduce the oven temperature to 325°F.

Cook approximately ⏱️ 70 minutes, until the roast reaches medium-rare (125-130°F).

Remove the roast from the oven.

Tent the roast loosely with foil and let it rest for ⏱️ 10 minutes.

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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