Diva Tasting: Roast Beef…

Roast Beef


3 Pounds Beef Eye Of Round Roast, At Room Temperature

½ Teaspoon Kosher Salt, Or More To Taste

½ Teaspoon Garlic Powder, Or More To Taste

¼ Teaspoon Freshly Ground Black Pepper, Or More To Taste


Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan.

Step 3 Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat.

Step 4 Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C).

Step 5 Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes.

Step 6 Slice and serve. Serves 6; serve with garlic mash potatoes, roasted French green beans, salad and rolls.

NOTE: Make sure your eye of round is at room temperature before cooking. Let beef sit at room temperature for at least 45 minutes (or 1 hour) before beginning this recipe. If your roast is not at room temperature, the cook time will be longer. Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven. The final temperatures (after resting) should be 120 to 125 degrees F (49 to 52 degrees C) for rare, 130 to 140 degrees F (54 to 60 degrees C) for medium-rare, and 140 to 150 degrees F (60 to 65 degrees C) for medium.


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