Ingredients and Weight:
- Eye-of-round roast: 4 pounds (1.8 kg)
- Olive oil: 2 tablespoons (30 ml)
- Salt and pepper: to taste
- Garlic powder: 1 teaspoon (5 g)
- Onion powder: 1/2 teaspoon (2.5 g)
- Smoked paprika: 1/4 teaspoon (1.25 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- Pat the roast dry with paper towels.
- Drizzle with olive oil and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Place the roast on a wire rack set over a baking sheet.
- Roast for 20 minutes, then reduce oven temperature to 325°F (165°C) and continue roasting for another 25-30 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
- Remove from oven and let rest for 10-15 minutes before slicing and serving.
Nutritional Information:
- Calories: 300 per 4-ounce serving
- Protein: 28 grams
- Fat: 18 grams
- Carbohydrates: 0 grams
Dish Characteristics:
- Tender and juicy
- Bold and flavorful
- Perfect for special occasions
User Comments:
- "This roast was so easy to make and turned out absolutely delicious. The high temperature sear gave it a nice crust while keeping the inside tender."
- "I love how flavorful this roast was. The combination of spices was perfect."
- "I'm not usually a fan of eye-of-round roasts, but this recipe changed my mind. It was cooked to perfection and had so much flavor."
Special Precautions and Tips:
- Use a meat thermometer to ensure the roast is cooked to your desired doneness.
- Let the roast rest before slicing to allow the juices to redistribute.
- Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
