Oven Baked Eye Round Roast

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

Olive Oil


-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!


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