5PoundRoastEye of the Round, Bottom Round, Top Round
2TablespoonsCanola OilOr other high smoke point cooking oil
Seasoning
2teaspoonstable salt
1½Teaspoonblack pepper
1½Teaspoongarlic powder
1½Teaspoononion powder
1Teaspoondried thyme
1Teaspoondried rosemary
1TeaspoonPaprika
Instructions
Prep Work
Remove the Roast from the fridge 1 hour before cooking. This takes the chill off of it and allows for a more even cook.
Mix the seasoning together in a bowl.
After the roast rests for one hour, remove from the packaging and pat it dry with a paper towel. Removing exterior moisture from the roast helps to form a better crust.
Preheat the oven to 500°F
Rub the roast with oil. This helps with a sear. I know it seems weird to dry it and then put a liquid on it but trust me they act differently and its worth doing!
Sprinkle the seasoning all over the roast. All sides.
Place the roast in a roasting pan on a rack. If you don't have a rack cut up some onions, carrots and or celery for the roast to sit on. Doing this helps the air circulate around the roast and allows for more evening cooking.
If you have a temperature probe, insert it now.
Cook the Roast
Place the roast uncovered in the 500°F oven for 15 minutes. This is the equivalent of searing your meat in a pan. It is a crucial step to developing flavour.
After 15 minutes has elapased, leave the roast in the oven, still uncovered, and turn the temperature to 300°F and continue to roast until the temperature reaches 10°F below your desired temperature. Medium-rare 145°F (63°C)Medium 160°F (71°C)Well-Done 170°F (77°C)
Once temperature is reached, remove from oven and let rest 15 mins-30 mins. Then place in the fridge overnight or if you're in a hurry, freeze for 30 minutes.
Slice
Use a meat slicer or sharp chef's knife to slice the meat scross the grain.
Store
Place meat in a bag or container that is freezer safe and airtight. Store for up to 6 months.