Classic Oven Roast
A traditional oven roast using eye-of-round roast.
A traditional oven roast using eye-of-round roast.
Instructions
1
Preheat oven to 250°F. Season tied roast liberally with kosher salt and pepper. Heat olive oil in Dutch oven or heavy-duty roasting pan over medium-high heat until just smoking. Sear roast on all sides until well-browned, about 2 minutes on each side.
2
Place roast, uncovered, in preheated 250°F oven and cook until internal meat thermometer inserted in center of roast registers 110° F. Increase oven temperature to 500°F and cook until internal temperature reaches 130°F for medium.
3
Remove roast from Dutch oven or roasting pan and place on cutting board. Loosely tent with aluminum foil and let stand for 20 minutes. Internal temperature will rise to 145°F for medium doneness. Snip twine and cut across grain into thin slices and serve with pan juices.
Difficulty Level: 1 out of 5
Ingredients
1 Sterling Silver® eye-of-round roast or other round roast (3 to 4 pounds), tied
2 to 3 teaspoons kosher salt
1 to 2 teaspoons ground black pepper
1 tablespoon olive oil
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