Looking to enjoy the taste of prime rib without the hefty price tag? This simple recipe transforms an affordable beef eye of round roast into a tender, flavorful, and impressive dish that rivals prime rib. Perfect for a family meal or special occasion!
Ingredients:
- 3-pound beef eye of round roast – a lean, budget-friendly cut
- 1 tsp garlic powder – adds a rich, aromatic flavor
- 1 tsp onion powder – provides depth and subtle sweetness
- Salt and pepper, to taste – essential for enhancing flavor
Equipment:
- Roasting pan or baking dish
- Meat thermometer (optional, but recommended for precise doneness)
Instructions:
1. Preheat the Oven:
Preheat your oven to 500°F (260°C). This high temperature is crucial to create a flavorful crust on the roast.
2. Season the Roast:
Pat the beef eye of round roast dry with paper towels to ensure better seasoning adherence and even browning. Generously season with salt, freshly ground black pepper, garlic powder, and onion powder, rubbing the seasoning evenly over the entire roast.
3. Roast the Beef:
Place the seasoned roast in a roasting pan or baking dish. Do not cover the roast or add any water, as this will steam the beef instead of roasting it.
- Immediate oven temperature: Place the roast into the preheated oven and immediately reduce the oven temperature to 475°F (245°C).
- Cook for 21 minutes: This high-heat method ensures a flavorful exterior and an even cooking process.
4. Let It Rest in the Oven:
After the initial roasting period, turn off the oven completely. Leave the roast inside the oven for 2 1/2 hours. Do not open the oven door during this resting phase. The residual heat continues to cook the roast, keeping it tender and juicy.
5. Check the Doneness and Rest:
Once the resting period is over, remove the roast from the oven. For optimal doneness, use a meat thermometer to ensure the roast has reached an internal temperature of at least 145°F (65°C) for medium. Let the roast rest for an additional 10-15 minutes before carving. This helps the juices redistribute, ensuring a juicy and tender cut.
6. Carve and Serve:
Carve the roast against the grain (perpendicular to the muscle fibers) to achieve tender slices. Serve on a warm platter with your choice of sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Additional Tips:
- Herb Butter: For an extra flavor boost, make a simple herb butter by mixing softened butter with chopped rosemary, thyme, and garlic. Spread this over the roast during the last 10 minutes of oven rest for a fragrant finish.
- Gravy: Use the pan drippings to make a delicious gravy. Add a tablespoon of flour to the drippings, cook until golden, then whisk in beef broth until you achieve your desired consistency.