CHEF’S SIGNATURE ROAST BEEF
Serves Eight to Twelve
- Three pounds Creekstone Farms eye of round roast
- Three tablespoons coarse ground pepper
- One tablespoon onion powder
- Three teaspoons granulated garlic
- One teaspoon ground cumin
- One tablespoon Dijon mustard
- Three tablespoons olive oil
- Kosher salt
- In a small bowl, stir together the pepper, onion powder, granulated garlic, ground cumin, Dijon mustard and olive oil. Rub the mixture all over the eye of round, place in a sealed container and refrigerate overnight.
- The next day, preheat the oven to 300 degrees Fahrenheit. Take the beef out of the refrigerator and let sit at room temperature for 20 minutes.
- Place the roast on a sheet tray and bake on the middle rack of the oven for approximately one hour to one hour and fifteen minutes, or until a meat thermometer placed in the center of the roast reads 140 degrees Fahrenheit.
- Remove the roast from the oven and let it rest until it is no longer hot, about one hour.
- Wrap the whole roast in plastic wrap and refrigerate overnight.
- Slice the chilled roast as thinly as possible and use for sandwiches. The cooked roast will keep for up to three days, wrapped and refrigerated.
Recipes reprinted with permission of Creekstone Farms
Photo courtesy of Creekstone Farms
The eye of round is one of three cuts from the hindquarter, along with the bottom round and the top round, often labeled London Broil. When slow-roasted and thinly sliced, as in this recipe, it makes a delicious and economical option to the tenderloin.