Monday, May 22, 2017

The Perfect Eye Round Roast Beef Sandwich

Sometimes I love putting on a small roast in the morning so I can enjoy a fantastic roast beef sandwich at lunch.  Especially when it’s this easy! 

The Perfect Eye Round Roast Beef Sandwich  

3 pound eye round roast
1 teaspoon kosher salt
1 1/2 teaspoons black pepper
1/2 teaspoon dried thyme
6 cloves garlic, finely chopped 
Mix together your seasonings and set them aside.
Preheat the oven to 450 degrees. 

Remove your roast from the refrigerator and pat it dry with paper towels.  Allow it to sit on the counter at room temperature for at least 40 minutes. Roll the roast around in the seasonings, patting them down so it is covered and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast. 

Place the roast in a roasting pan (I use my Lodge Cast Iron Dutch Oven) and put your roast in the hot oven.  Roast for 25 minutes.  Then turn the oven off and do not open the door for the next 2 hours. Don't open the door or the heat will escape.  After the two hours, take the internal temperature with a thermometer. 

For rare the temperature should register at 125 degrees. 
For medium rare- 140 degrees.
For medium- 150 degrees.

Once you reach the temperature you want, transfer the roast to a plate and cover with foil.  Allow it to sit for about 10 minutes before carving.   Slice this as thin as you can and make your roast beef sandwich with whatever you like! 

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