Entrée: United States – Classic Roast Beef with Herb Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (3-4 lb (1.4-1.8 kg)) eye of round roast
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary, chopped
1 tbsp (15 ml) fresh thyme, chopped
1 tbsp (15 ml) fresh parsley, chopped
1 tbsp (15 ml) salt
1 tbsp (15 ml) black pepper

Show original ingredient measurements

1 (3-4 lb / 1.4-1.8 kg) eye of round roast
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tbsp salt
1 tbsp black pepper

Instructions

1. Preheat the Oven: Preheat your oven to 450°F (232°C).
2. Prepare the Herb Mixture: In a small bowl, combine the minced garlic, rosemary, thyme, parsley, salt, and black pepper.
3. Season the Roast: Rub the olive oil all over the eye of round roast, then generously coat it with the herb mixture.
4. Roasting: Place the seasoned roast on a rack in a roasting pan. Roast uncovered in the preheated oven for 20 minutes.
5. Lower the Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 1/4 to 1 1/2 hours.
6. Rest the Roast: Remove the roast from the oven, tent with foil and let it rest for about 15-20 minutes. This helps to settle the juices.
7. Slice and Serve: Carve the roast into thin slices against the grain and serve with your choice of sides.

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