I have always heard of this roast referred to as the poor man’s prime rib, I suppose now as an adult I totally understand that statement. Its a roast that is far cheaper than prime rib, and I believe the thought of cooking it scares many (I wasn’t certain the first time I cooked it). The lack of fat can make this roast a bit more tricky to make for some, but I promise, if you follow this awesome recipe, you too will soon be in love. Don’t skimp on the herbed cream sauce, you wont have drippings to make gravy, and this is an awesome dip for an already amazing recipe.
Eye Round Roast (3-5 lbs.)
1/4 C Olive Oil
3 Cloves Garlic, minced
1T Mustard Powder
1/2T Dried Parsley
1 tsp. Paprika
1/2-1 tsp. Salt (amount depends on taste)
1/2 tsp. Dried Oregano
1/2 tsp. Dried Marjoram
Pepper to taste
1/2 C Plain Greek Yogurt ( can use mayonnaise)
1/2 C Sour Cream
1 T Lemon Juice (omit if using mayo)
1 tsp. Dijon Mustard
1 tsp. Spicy Mustard
2 tsp. Fresh Rosemary, finely chopped
1/2 tsp. Fresh Chives, minced
1/2 tsp. Fresh Marjoram, chopped
Salt and Pepper to taste (I used Garlic Salt)
-Combine olive oil, and spices in small bowl.
-Place roast in shallow roasting pan fat side up, can foil line bottom of pan for easier clean up.
-Rub oil and spice roast over all sides of roast. Roast 500 degrees 7 minutes per pound (I cooked mine about 35 minutes for almost 5 pounds), can cook longer for more well done roast (we like ours on the rare side of medium rare).
-Cut off oven, but don’t open for 2 hours. Internal temp should be at least 145 degrees for medium rare, 165 for medium well. Remove from oven and rest at least 5 minutes before cutting.
For Cream Sauce:
-Whisk sour cream, yogurt and mustards together in small bowl. Add in herbs and salt and pepper. Allow to sit about 20 minutes prior to serving.