Entrée: United States – Classic Roast Beef

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

3–4 lb (1.4–1.8 kg) eye of round roast
2 tsp kosher salt
1 tsp freshly ground black pepper
1–2 tbsp (15–30 ml) olive oil
2–3 cloves garlic, crushed
1 tsp dried thyme or rosemary (optional)
1 onion, quartered (for the roasting pan)

Instructions

1. Remove roast from refrigerator 1 hour before cooking and preheat oven to 450°F (230°C).  
2. Pat roast dry, rub with olive oil, garlic, salt, pepper and herbs.  
3. Place onion quarters in a roasting pan and set roast on top; roast at 450°F for 15 minutes to develop a crust.  
4. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 15–20 minutes per pound).  
5. Remove roast, tent loosely with foil and rest 15–20 minutes.  
6. Slice very thin against the grain and serve.