I needed to cook an eye round roast, so after some thinking this was the winner. Please note that I cooked this roast well done (I don’t recommend this), but I was cooking for others that love their beef this way.
3.5 lb. Beef Eye Round Roast
2 Cloves Garlic, minced
1 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Dried Thyme
1/2 tsp. Dried Tarragon
1/4 tsp. Ground Sage
1/4 tsp. Dried Dill
4 Cloves Garlic, smashed (don’t peel)
2 Sprigs Fresh Thyme
2 Sprigs Fresh Tarragon
-Mix all ingredients except fresh herbs and smashed garlic together.
-In 13X9 inch baking dish pour olive oil in bottom of pan (just enough to lightly cover bottom of pan), place smashed garlic in center of pan. Top with fresh herbs.
-Drizzle a littler olive oil on roast, coat in salt mixture.
-Bake 400 degrees for 30 minutes, baste roast with any pan drippings. Reduce temperature to 350 and bake for about 1 hour or until internal temperature reach 130 degrees for medium rare (140 degrees for medium). Baste every 20-30 minutes. Remove from oven and rest for at least 20 minutes (I cover my roast in foil). Slice as you wish. Enjoy!