Ingredients:

  • 3-4 lb (1.4-1.8 kg) Eye Round Roast, trimmed of excess fat
  • 2 tablespoons Olive Oil
  • 1 tablespoon Dijon Mustard
  • 4 cloves Garlic, minced
  • 2 tablespoons fresh Rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh Thyme, chopped (or 2 teaspoons dried)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 1 cup Beef Broth (or Water)
  • 1 large Onion, quartered
  • 2 Carrots, chopped into 1-inch pieces
  • 2 Celery stalks, chopped into 1-inch pieces

Instructions:

  1. Pat the eye round roast dry with paper towels.
  2. In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper.
  3. Rub the herb paste evenly over the entire surface of the eye round roast. Let it rest for 1 hour in the fridge.
  4. Preheat oven to 450°F (232°C).
  5. Place quartered onion, chopped carrots, and chopped celery stalks in the bottom of the roasting pan.
  6. Place the roast on the rack set inside the roasting pan, on top of the vegetables.
  7. Sear the roast for 15 minutes at 450°F (232°C). This creates a nice crust.
  8. Reduce oven temperature to 325°F (163°C). Pour beef broth (or water) into the bottom of the pan.
  9. Roast until the internal temperature reaches the desired doneness: Rare: 125-130°F (52-54°C) Medium-Rare: 130-135°F (54-57°C) Medium: 135-140°F (57-60°C) (Note: Eye round is best served rare to medium-rare, as it can become tough if overcooked.)
  10. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for at least 15 minutes before carving. Very important step!
  11. Carve the roast against the grain into thin slices. Serve immediately.