Crusty Rosemary Eye of Round Roast

This eye of round roast recipe is simple and easy to prepare, but yields delicious results. The sweet rub creates a rich crust and acts as a tenderizer as you refrigerate the roast overnight with the rub.

(Low FODMAP, Gluten Free, Grain Free, Dairy Free, Egg Free, Grain Free, Nut Free, Soy Free)

Crusty Rosemary Eye of Round Roast

This eye or round roast recipe is simple and easy to prepare, but yields delicious results. The sweet rub creates a rich crust and acts as a tenderizer as you refrigerate the roast overnight with the rub.

(Low FODMAP, Gluten Free, Grain Free, Dairy Free, Egg Free, Grain Free, Nut Free, Soy Free)

2-4 lb roast
1/2 cup salt
1/2 cup turbinado sugar (can use brown sugar in a pinch)
1/2 cup fresh rosemary (chopped fine)
1 tablespoon chili powder

The day before serving, mix rub ingredients. Rinse roast and pat dry. Press rub mixture into roast on all sides. Cover roast, and refrigerate overnight.
Approximately 2 hours before serving the next day, preheat oven to 500 degrees F.
Place a heavy-bottomed roasting pan in the hot oven and allow to heat up for about 8 minutes. Place meat in hot pan and roast for 10 minutes.
Turn meat and allow to sear another 10 minutes. This hot searing sets the crust and holds in the juices.
Set meat thermometer with tip in center of roast. Reduce oven heat to 225 degrees F and roast for 35-45 minutes.
Remove from oven when internal temp reaches 144 degrees F. Let roast rest for 20 minutes before slicing.