This recipe features eye of round roast cooked in the oven at a lower temperature for the best and most tender texture. It is perfectly cooked to medium rare temperature but can be easily adjusted to medium.
Take the meat out of the refrigerator about an hour before cooking it and take it out of the packaging. (You can let it rest on a sheet of aluminum foil, on a baking sheet.)
Combine salt, pepper, and minced rosemary in a small bowl.
Make small incisions with a knife, just big enough to fit slivers of garlic into it. Slice garlic cloves into 2 or 3 slices and fit a slice of garlic into each cut. (Try to keep the cuts spread even throughout the surface of the meat so the flavor infuses evenly.)
Generously season the meat with salt/pepper/rosemary all around. Make sure to cover all the sides.
Cooking the roast:
Preheat the oven to 325° and line a roasting pan with aluminum foil to catch the drippings.
Preheat a skillet over medium-high heat and add a little oil. Sear the meat until golden brown on all sides. (About a minute per side.)
Transfer the roast onto the rack in the roasting pan and insert a leave-in thermometer into the center. (If you don’t have a leave-in thermometer, you will need to take the meat out of the oven to take the temperature.)
Cook until internal temperature reaches 130°-135° for medium-rare. Remember that meat continues to cook a few degrees as it rests. (Cook to 140°-145° for medium.)
Take the meat out of the oven and onto a rimmed cutting board. Tent with a sheet of aluminum foil and let it rest for about 15-20 minutes.
Cutting the roast:
(You can place the cutting board in side a rimmed baking sheet to catch the juices.)
After the meat had time to rest, use a sharp knife to slice roast beef thinly, against the grain.