Our friend, Russ Crandall (aka The Domestic Man) has a perfectly pleasing Eye of Round Roast recipe for us to try. Remember, the Eye of Round is a lean portion of beef so many will use it for making jerky. Russ has some tips for making this into a tender treat! Start with good quality, grass-fed & finished eye of round. Enjoy!
Recipe Author: Russ Crandall/The Domestic Man
USWM Shopping List: Grass-fed Eye of Round Roast
PHOTO CREDIT: Russ Crandall/The Domestic Man
- Eye of Round Roast (2-8 lbs. preferred, we used a 3 lb. roast)
- 1 tsp kosher salt
- 1 tsp black pepper (coarse-ground preferred)
- 1/2 tsp dried thyme
- 4-6 cloves garlic, chopped finely
Instructions For Eye of Round Roast
- Mix together your seasonings and set them aside.
- Take out your roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, 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. Preheat your oven to 500 degrees.
- Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.
- Now comes the part that goes against everything I’ve ever done in the kitchen – turn off the oven completely and leave the roast in there for 2 1/2 hours. Don’t open the oven door at all during this time! Go watch a movie or something.
- After 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes.
- Carve it into 1/2″ slices and enjoy!
NOTE: As a quick reference, here are the standard temperature/doneness levels for roasts:
120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.