Eye Round – Herb Marinated

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Remove eye round from packaging, leaving any purged liquid behind.

Place beef into a large perforated lexan, perforated hotel pan -or- wire rack lined sheet tray to drain, as shown in the photo.

Once drained, dry beef gently with paper towel to remove excess moisture.

MARINATE:

Using butcher's twine, truss the eye of round, as shown in the photo. Reference the video link below for additional instructions.

Combine trussed roast and Marinade into a deep container.

Using gloved hands, evenly coat the roast on all sides with the Marinade.

Cover, label, date and allow to marinate in refrigeration for 24 hours before roasting.

ROAST:

Remove Marinated Eye Round from refrigeration 1 hour prior to roasting.

Season the eye round with kosher salt across the entire exterior surface.

Transfer it to a wire rack and parchment lined sheet tray.

Cook in a preheated 275°F oven *until an internal temperature of 95-100°F is reached, about 45-60 minutes, noting that cooking time will vary depending on the size of the roast.

Carefully rotate the trays halfway through, if needed, to ensure even cooking.

Remove from the oven. Rest. The temperature will carry over to 115-120°F.

Remove the butcher's twine.

Reserve for service.