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Ingredients
Scale
- 2 ½ to 3 ½ pounds eye of round roast (or top/bottom round, top sirloin, or sirloin tip)
- 2 tablespoons olive oil (or enough to generously coat all sides)
- 1 teaspoon kosher salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- ¾ teaspoon fresh ground black pepper
- ¾ teaspoon granulated garlic or garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Allow the roast to rest at room temperature for 45 minutes to 1 hour.
- Preheat the oven to 500 degrees F.
- Combine all seasoning mix ingredients in a small bowl.
- Pat the roast dry and coat with olive oil.
- Sprinkle the seasoning mix all over the roast.
- Place the roast fat cap side up in a roasting pan and roast for 15 minutes.
- Reduce oven temperature to 300 degrees F and continue roasting for 40 to 50 minutes.
- Monitor the internal temperature until it reaches 130 to 135 degrees F.
- Let the roast rest for 20 to 30 minutes before slicing.
- For easier slicing, you may refrigerate the roast wrapped in foil.
- Slice against the grain as thinly as possible.
Notes
Allowing the roast to rest before cooking ensures even cooking.
A meat thermometer helps achieve your desired doneness.
Feel free to experiment with different herbs for custom flavors.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 0
- Sodium: 600
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 32
- Cholesterol: 90