Eye of Round Roast (2-8 lbs. preferred)

1 tsp kosher salt

1 tsp black pepper (coarse-ground preferred)

1/2 tsp dried thyme

4-6 cloves garlic, minced

 

Preparation

Mix together your seasonings and set them aside.

Take out your roast, rinse it and pat dry with paper towels.

Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes.

This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast. Preheat your oven to 500 degrees.

Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up.

Roast at 500 degrees, uncovered, for 7 minutes per pound.

Our roast was a little over three pounds, so I cooked it for 25 minutes.

Now comes the part that goes against everything I’ve ever done in the kitchen – turn off the oven completely and leave the roast in there for 2 1/2 hours.

Don’t open the oven door at all during this time! Go watch a movie or something.

After 2 1/2 hours, take the roast out and check its internal temp with a thermometer.

The temperature should be between 130-150 degrees – if it isn’t put it back in the oven at 325 degrees and check it every 10 minutes.

Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes.

Carve it into 1/2″ slices and enjoy!