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
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.
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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