Description
A budget-friendly take on prime rib using a beef eye of round roast. This recipe produces a tender, juicy roast with a flavorful crust by roasting briefly at a high temperature then allowing it to slow-cook in a cooling oven. Perfect for an impressive meal without the prime rib price tag.
Ingredients
Beef
- 3-pound beef eye of round roast
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 500°F (260°C) to ensure it is hot enough to create a flavorful crust on the roast.
- Season Roast: Generously rub the beef eye of round roast with garlic powder, onion powder, salt, and pepper. Make sure the seasoning covers the entire surface to enhance flavor.
- Roast: Place the seasoned roast in a baking dish. Roast the meat at 500°F for 5 minutes per pound, which for a 3-pound roast means 15 minutes total. This high-heat searing step locks in juices.
- Turn Off Heat: After the initial roasting, turn off the oven but do not open the door. Leave the roast inside for 2 hours. This slow resting period allows the roast to cook gently and evenly, resulting in tender meat.
- Serve: Remove the roast from the oven, slice it against the grain, and serve warm to enjoy your tender, juicy, and budget-friendly “prime rib.”
Notes
- Using an eye of round roast is a cost-effective alternative to prime rib but requires careful cooking to ensure tenderness.
- Do not open the oven door during the 2-hour resting period to keep the residual heat cooking the roast gently.
- Adjust seasoning to taste, and consider adding fresh herbs if desired for additional flavor.
- Resting the roast after cooking helps redistribute juices and improves texture.
