Eye of Round Roast (2-8 lbs.)
1 tsp kosher salt
1 tsp black pepper (coarse-ground)
1/2 tsp dried thyme
4-6 cloves garlic, chopped finely
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.
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! This is hard for me, being an OCD cook who checks things often.
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!
If you are a girl with an iPad, and on Pinterest, you will obsess over recipes. (It's science!) One of the latest obsessions is cooking all kinds of meals in muffin pans. You can make little meat loaf muffins, or little quiches, or all sort of "little" food. And girls love cute & tiny food. Again, it's science!