Perfect HERB Crust BEEF Eye of Round ROAST
1 (about 2-4 lbs.) beef eye of round roast (room temperature)
1 tsp. garlic powder………………………………........1 tsp. black pepper
2-4 tsp. Kosher salt (depends how big the roast is)
2 tsp. paprika (I use 1 tsp. regular & 1 tsp. smoked)...............2 tsp. balsamic vinegar
About 1 TB fresh rosemary, finely chopped ~or~ 1/2 tsp. dried leaves, crushed
1 tsp. fresh oregano, chopped ~or~ 1/2 tsp. dried leaves, crushed
3-4 fresh basil leaves, chopped ~or~ 1/2 tsp. dried leaves, crushed
1-2 TB extra-virgin olive oil (depends how big the roast is)
Preheat oven to 500. Line a roasting pan with foil and put a small rack in there ** In a bowl, mix together the rest of the ingredients. Then rub the herb mixture all over the roast. Put it on the rack in the pan (if there's a fattier side, put that on top), and let it sit for a couple of minutes (giving you time for the oven to pre-heat and clean up the kitchen).
Roast at 500 (Yes, this temperature is correct), UNCOVERED, for 7 minutes per pound (14-28 minutes, depending on size of roast). Now, TURN OFF THE OVEN but leave the roast in there for about 2-1/2 hours (if your roast is only 2 lbs., take it out after 2 hrs. 15 min.)…. And DO NOT OPEN the oven door! The internal temperature should now be about 145 (medium rare). Slice thinly to serve (no need to let it rest ~ it did that while the oven was cooling down). I like to put some of the yummy pan juices over the sliced roast on the serving plate ~ or spoon it over your mashed potatoes!
I serve this with mashed potatoes (and stir some horseradish cream into them)