Prep 5 mins
Cook 1 hr
This recipe is easy, lean and delicious. What's better than that? We also use leftovers for another easy weeknight meal later in the week.
- 3 lbs eye of round roast
- meat tenderizer (optional)
- seasoning, of your choice (I use Seasonall)
- Rub roast with tenderizer and/or seasoning.
- Place on rack in broiler pan.
- Cook in 425 F oven 45- 55 minutes for rare (remove when temp reads 135), 60- 65 minutes for medium (remove when temp reads 150).
- Let rest 10 minutes before slicing into thin slices cut at an angle across the grain.
I was extremely pleased with how well this turned out. My roast was 2.5 lbs and it was "just right" (about 140°) at 45 minutes. I used Lawry's Seasoning Salt. We all really enjoyed this meal, thanks!
I am not putting any stars with my review because I changed it up a little bit which most likely accounted for what happened but I thought I would share with other Zaar users! It might be an amateur mistake but.. hey thats me! :) Anyways, I seasoned my roast with tenderizer, seasoning salt, pepper, and garlic powder. I also chose to throw some veggies underneath the roasting rack to roast at the same time: potatoes, carrots, parsnips and onions. I guess this threw off the cooking time because after about an hour it was still registering very low on my meat thermometer. I put it back in for another 15 minutes and it was still very low so I assumed it was my thermometer. It was VERY rare in the middle but the ends were perfect and DELICIOUS!!!!!! Which is what I imagine the whole thing would be like had I not added veggies. This ended up working out perfectly to heat up some meat and onions to make french dips later in the week without over cooking the meat. WILL use this recipe again, minus veggies. Sorry so long winded but THANKS for another excellent recipe, PanNan.
EXCELLENT RECIPE...! THANK YOU FOR POSTING...! I used some montreal steak spice and roasted my 0.6 kg chunk for an hour.....beautiful..!