A straightforward and flavorful recipe for a tender and juicy eye of round roast.
Preheat your oven to 500°F.
Ensure your oven is clean to avoid smoke at high temperatures.
Season the roast generously with salt, pepper, garlic powder, and rosemary.
Rub the seasoning evenly over the roast for consistent flavor.
Place the roast on a rack in a shallow roasting pan.
Using a rack helps air circulate around the roast for even cooking.
Insert the roast into the preheated oven and immediately reduce the temperature to 475°F.
Lowering the temperature prevents the roast from overcooking on the outside.
Roast for 7 minutes per pound of meat.
Use a timer to ensure precise cooking time.
Turn off the oven and let the roast sit inside for 2 hours without opening the door.
This resting period allows the roast to finish cooking gently and retain its juices.
Remove the roast from the oven and slice thinly against the grain.
Slicing against the grain ensures tender slices.
Serve the roast with your favorite sides and enjoy.
Garnish with fresh herbs for a touch of color and flavor.
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