Ingredients:

  • Eye-of-Round Roast: 1 (approx. 3 lbs / 1.4 kg)
  • Kosher Salt: 2 tablespoons
  • Freshly Ground Black Pepper: 1 tablespoon
  • Garlic: 4 cloves, minced finely
  • Fresh Rosemary: 2 tablespoons, finely chopped
  • Fresh Thyme Leaves: 1 tablespoon
  • Olive Oil: 2 tablespoons
  • Yellow onion: 1 large, quartered (Optional)
  • Carrots: 2, roughly chopped (Optional)

Instructions:

  1. Remove roast from the refrigerator 1 hour before cooking. Pat the roast completely dry with paper towels.
  2. Preheat your oven to a blistering 450°F (230°C). Place a rack in the roasting pan and scatter the optional aromatics (onion/carrots) underneath the rack.
  3. In a small bowl, thoroughly combine the Kosher salt, black pepper, minced garlic, rosemary, and thyme to create the rub.
  4. Rub the entire surface of the dry roast evenly with the olive oil, then press the herb mixture firmly onto all sides of the beef.
  5. Place the seasoned roast directly onto the rack in the prepared pan. Immediately place the pan into the preheated 450°F (230°C) oven for exactly 15 minutes.
  6. After 15 minutes, reduce the oven temperature to 325°F (160°C) without opening the door. Continue cooking.
  7. Begin checking the internal temperature after about 20 more minutes. Remove the roast when it hits 5°F below your desired final temperature (e.g., remove at 125°F for Medium-Rare).
  8. Transfer the roast to a cutting board. Tent it loosely with foil and let it rest undisturbed for a minimum of 15–20 minutes.
  9. Slice the roast very thinly against the grain before serving.