Herbed Eye of Round Roast

3  lb.		Eye Round Roast
1-1/2  tablespoons		Extra Virgin Olive Oil
1  teaspoon		Rosemary - Dried
3  tablespoons		Garlic - Minced
1  tablespoon		Morton Coarse Kosher Salt
1/8  teaspoon		Ground Black Pepper
1  teaspoon		Thyme - Dried, Leaves

Tip: Click on the ingredient links to learn the nutritional information for all the Herbed Eye of Round Roast ingredients. The serving size for any ingredient in Herbed Eye of Round Roast may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 500 degrees.

In a small bowl, add olive oil, rosemary, thyme, salt, pepper, and garlic. Mix well to make a paste.

Spread paste evenly over the entire surface of the roast and place in a roasting pan, fat side up.

Reduce heat to 475 degrees, and place roast in the oven for 21 minutes (or 7 minutes per pound, if your roast is a different size).

After 21 minutes, turn the oven off, but leave the roast in the oven. DO NOT OPEN THE OVEN DOOR. The heat needs to stay trapped inside to keep the cooking process going.

Leave the roast in the oven for 75 minutes for medium rare, 100 minutes for medium, or 130 minutes for medium well.

Remove roast from the oven and let it rest for 10 minutes before slicing.