Eye of Round
Eye of Round
Yield: 1 roast
Prep: 5 min
Cook: 2 hours
Ready: 4 hours 30 min
Ingredients
2 lbs. grass finished eye of round
¼ cup whole seed stone ground mustard
2 tablespoons coconut oil
2 tablespoons butter
¼ cup Miss Dot’s Seasoned Salt, recipe HERE
2 tablespoons ground fresh pepper
1 tablespoons ground celery seed
1 tablespoons thyme
1 tablespoons ground juniper berries
1 teaspoon ground bay leaves
1 tablespoons coriander
Instructions
The night before you intend to serve, take the cool roast and smear the mustard, oil and butter over it. Mix the spices together on a sheet of parchment paper and roll the roast in it. Secure the parchment paper around the roast and place in a large ziplock bag. Place the bag with the roast in the refrigerator to marinate overnight.
The next day, about 2 ½ hours before you intend to serve, set the oven on 500 degrees. Let the roast sit out on the counter for at least 30 mins to come to room temperature. Remove the parchment and place the roast on a rack and pan. Put in the hot oven for 12 minutes (no more than that or you will have crispy roast). Exactly at 12 minutes, turn the oven off and don’t open the door for at least 1 ½ hours (for med rare).
After the 1 ½ hours, take out of the oven and let it rest for at least 20 mins. Slice very thinly and serve.
