Ingredients
Units
Scale
- 4.75 lb. Eye Round Roast
- 2 tbsp. olive oil
- Large cast iron frying pan
For the Rub:
- 2 tbsp. Whole peppercorns, crushed in a mortar and pestle
- 5-7 large garlic cloves, grilled in their skins
- 1 tsp. salt
- 2 tbsp. olive oil
Instructions
- Place the garlic bulb in a small, dry cast-iron frying pan.
- Let the skin of the garlic turn charred. Let the garlic cool and then remove it from its skin.
- Place the peppercorns in the mortar and pestle and crush them.
- Add the garlic, salt, and olive oil to the pestle, and mash.
- Rub this mixture all over the roast.
- Heat a large cast iron frying pan with 2 tbs. of olive oil over medium heat, then sear the roast on all sides for about 2 minutes per side to develop a nice sear.
- Preheat the oven to 350°F.
- For a medium-rare roast, cook the roast for 12 - 14 minutes per pound.
- Let the roast rest for about 15 minutes before carving, and carve it thinly across the grain to ensure it is as tender as possible, since it is an eye of round roast.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American