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Updated September 13, 2016.
Cracked pepper, fresh garlic clove, and Cajun seasoning flavor this lean eye of round beef roast. For those who have some flavored essential olive oil, this is a great use for this. I'd some spicy Harissa infused essential olive oil, which added additional spiciness towards the roast.
The beef is roasted for a short while in a hot temperature, then it's left within the closed oven to complete cooking.
Ingredients
- 1 eye of round roast, about 3 to three 1/2 pounds
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked pepper or coarsely ground pepper
- 1 teaspoon Cajun style seasoning
- 3 cloves garlic clove, minced
- 1 tablespoon essential olive oil
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Preparation
Line a roasting or baking pan with foil.
Place the roast within the lined baking pan, fattiest side up (if there's a layer of fat around the roast - it is almost always quite lean).
Combine the rest of the ingredients in a tiny bowl and blend completely. Rub the roast throughout using the mixture.
Allow the roast stand at 70 degrees for twenty to thirty minutes or refrigerate for one to three hrs. If refrigerating, remove it about twenty to thirty minutes before roasting to create up to 70 degrees.
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Heat the oven to 500° F (260° C/Gas 10).
Roast for six minutes per pound for medium. My roast was 2 1/2 pounds, and so i roasted it for fifteen minutes. For rare, roast for five minutes per pound. For well-done, 7 minutes per pound.
Turn the oven off (don't open the oven door) and then leave the roast for just two hrs.
Beef Temperature Chart
- Rare120 F - 125 F (48.9 C to 51.6 C)
- Medium-rare130 F - 135 F (54.4 C to 57.2 C)
- Medium140 F - 145 F (60 C to 62.8 C)
- Medium-well150 F - 155 F (65.5 C to 68.3 C)
- Well done160 F (71.1 C) and above