Pioneer Woman Eye Of Round Roast Recipe
This recipe is for a flavorful and tender Eye of Round Roast. The roast is first seasoned with a mixture of salt, pepper, garlic powder, and thyme before being seared in a hot skillet. Then, it's slow roasted in the oven with beef broth until it reaches an internal temperature of 135°F. The result is a delicious and impressive main dish that's perfect for a special occasion or Sunday dinner.
Equipment
- Large skillet
- Roasting pan
- Meat thermometer
Ingredients
- 1 3-4 pound Eye of Round Roast
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 2 tablespoons canola oil
- 2 cups beef broth
Instructions
- Preheat oven to 275°F.
- Mix together the salt, black pepper, garlic powder, and thyme in a small bowl.
- Rub the seasoning mixture all over the roast.
- Heat the canola oil in a large skillet over high heat.
- Sear the roast in the skillet for 2-3 minutes on each side, until browned.
- Place the roast in a roasting pan and pour beef broth over it.
- Cover the pan with foil and place it in the oven.
- Roast for approximately 3 hours or until the internal temperature of the roast reaches 135°F.
- Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.
Notes
- It's important to let the roast rest before slicing to allow the juices to redistribute and the meat to become tender.
- Use a meat thermometer to ensure the roast reaches the desired internal temperature.