Ingredients:

  • 3 lbs beef eye of round roast, trimmed of silver skin
  • 1 tbsp Kosher salt
  • 2 tsp coarsely cracked black pepper
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme leaves
  • 4 cloves garlic, minced into a paste
  • 1 tsp onion powder
  • 1 tbsp extra virgin olive oil
  • 1 cup low-sodium beef bone broth
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions:

  1. Remove the 3 lbs beef eye of round roast from the fridge 1 hour before cooking to take the chill off.
  2. Use a sharp knife to remove any tough, shiny white membrane.
  3. Mix the 1 tbsp Kosher salt, 2 tsp pepper, rosemary, thyme, garlic paste, onion powder, and 1 tbsp olive oil in a small bowl.
  4. Rub the paste over every inch of the beef, pressing it firmly into the meat.
  5. Place the chopped carrots and celery in the bottom of a roasting pan and pour in the 1 cup beef bone broth.
  6. Place the beef directly on top of the vegetables.
  7. Bake at 450°F for 15 minutes until the exterior starts to sizzle and brown.
  8. Turn the oven down to 325°F and cook for about 1 hours 35 mins until the internal temperature hits 125°F.
  9. Move the roast to a cutting board and tent loosely with foil for 20 minutes until the juices settle and the meat feels firm.
  10. Carve the roast against the grain into paper thin slices.