Eye of Round Roast

Yield: 10-12 servings

 

Ingredients:

5-6 pound beef eye of round roast

 

2 tablespoons garlic (approximately 6 large cloves), peeled and thinly sliced

 

1 large onion, peeled and thinly sliced

 

2 teaspoon salt plus salt for onions

 

2 tablespoons freshly cracked peppercorns (black or a blend)

 

2 teaspoons dried ground oregano

 

2 teaspoons dried basil

 

½ teaspoon red pepper flakes

 

½ teaspoon ground turmeric

 

2 teaspoons grapeseed oil divided

 

4-5 strips of bacon

 

Garnish:

Bed of Italian parsley or dill weed

 

Chanterelles and roasted chestnuts

 

 

Steps:

1. Cut slits deep enough to enclose the slices of garlic in the top of the roast and slip a slice of garlic completely into each slit.
2. Liberally cover all of the roast with 1 teaspoon salt.
3. Place on rack over a plate and chill 24 hours, uncovered.
4. The next day, allow roast to rest on the counter for 1 hour (to come to room temperature) before beginning roasting process.
5. Place the oven rack in the middle position and preheat the oven to 250°F.
6. Grind basil and red pepper flakes with a mortar and pestle. Add ground oregano, ground turmeric, and cracked black peppercorns. Stir to combine rub mixture.
7. Heat a cast iron skillet, large enough to hold the roast, over medium heat.
8. When hot, add 1 teaspoon oil.
9. When oil shimmers, add onion slices.
10. Sprinkle onions with 1/4 teaspoon salt.
11. Saute until translucent, but not brown.
12. Place onion slices in bottom of roasting pan.
13. Heat the iron skillet over medium-high heat.
14. When hot, add second teaspoon of oil.   When oil shimmers, sear the roast until browned on all sides and both ends, 2-3 minutes per side.
15. Sprinkle rub mixture over the entire roast. Place the roast, garlic slit side up, on top of the onions.  Sprinkle any remaining rub over the onions.
16. Cover the top of the roast with a single layer of bacon strips.
17. Place roast in oven, uncovered.
18. Roast for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
19. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 125-130°F for medium-rare or 135° for medium.
20. Remove the roast from the oven to a carving board, tent with foil and allow to rest for at least 15 minutes before carving. Final temperature should be 130°F for medium-rare or 135°F for medium.
21. Remove bacon strips.
22. Thinly slice the meat.
23. Plate
24. Garnish
25. Serve.