Herb-Crusted Beef Eye Round Roast with Roasted Root Vegetables

Est. Cost: $15.00 | $2.50 per person

A beautifully seasoned beef roast surrounded by hearty root vegetables, perfect for a special Easter dinner.

Ingredients

Directions

Step 1: Remove roast from refrigerator 30 minutes before cooking.

Step 2: Preheat oven to 450 degrees F.

Step 3: Mix rosemary, thyme, minced garlic, salt, pepper, and 2 tablespoons olive oil into a paste.

Step 4: Rub the herb paste all over the beef roast.

Step 5: Peel and cut potatoes and carrots into 1-inch chunks. Quarter the onions.

Step 6: Toss vegetables with remaining olive oil, salt, and pepper.

Step 7: Place roast in the center of a large roasting pan and surround with vegetables.

Step 8: Roast at 450 degrees F for 15 minutes, then reduce heat to 325 degrees F.

Step 9: Continue roasting for about 1 hour and 15 minutes until internal temperature reaches 135 degrees F for medium-rare.

Step 10: Remove from oven, tent with foil, and let rest 15 minutes before slicing.

Chef's Tip: Slice the eye round as thin as possible against the grain for the most tender results.

Save by using Buying the whole eye round at $5.99/lb and cutting portions yourself and Serve with Campbell's gravy and dinner rolls.