Oh my, this was delicious! The garlic added great flavor and the seasonings were perfect. I took my roast out when the internal temperature was 122 degrees anticipating it would rise to between 130-135 for a medium rare roast; however it rose to at least 140 degrees so it was more medium than I prefer. Next time I’ll take it out around 115 degrees.
Adapted from What’s for Dinner?
Ingredients
1 1.6 lb. eye of round roast, or other lean cut, trimmed
(any size will work, just adjust cooking time)
4 - 5 cloves garlic, cut into quarters lengthwise
2 tsp olive oil
salt and pepper
dried herbs of choice
Directions
1. Preheat oven to 425 degrees.
2. Stab roast 16 – 20 times with small, sharp knife. Insert garlic quarters into holes.
3. Rub roast with olive oil and sprinkle with salt and pepper.
4. Sprinkle with dried herbs if desired.
5. Sear the roast in a hot, oven-safe pan, and then roast in the oven for about 30 minutes or until internal temperature reads approximately 115 degrees (for medium rare).
6. Remove from oven and let stand for 10 minutes. Temperature will continue to rise about 10-15 degrees. Slice thin and serve!
The Facts
6 Servings
Calories 213.6
Total Fat 6.7 g
Fiber 0.0 g
WW Points 5
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