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: For nutritional information on all the ingredients in Herbed Eye of Round Roast just click on each ingredient name. Then adjust the serving size for any Herbed Eye of Round Roast ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.