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eye of round roast and a bowl of vegetables on a cutting board
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5 from 8 votes

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!
Course Main Course
Cuisine American
Diet Kosher
Keyword Eye of Round Roast, family dinner, Garlic, herb-crusted, roasted
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 310kcal
Author Stephanie Manley

Ingredients

  • 2½ pounds eye of round roast
  • 2 teaspoons fresh rosemary leaves
  • 2 teaspoons Kosher salt
  • 5 cloves garlic
  • 2 tablespoons olive oil

Instructions

  • Preheat the oven to 450°F.
  • Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor.
  • 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.

Recipe Tips

  • 🥩 MEAT TIP: Choose meat that's dry to touch and slightly sweet-smelling
  • 🌡️ TEMP TIP: Use a meat thermometer for perfect doneness
  • ⏰ TIMING TIP: Rest meat 20 minutes before carving

Nutrition

Calories: 310kcal | Carbohydrates: 1g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 882mg | Potassium: 655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 4mg
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