Eye of round and top round are lean, so the goal is flavor on the outside and careful temperature control inside. A hot start builds the crust, then gentle roasting keeps the beef sliceable and tender.

Ingredients

• 1 eye of round or top round roast, about 2 to 3 lb
• 1 1/2 Tbsp olive oil
• 3 garlic cloves, minced
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp onion powder

Directions

1. Pat the roast dry and rub it with olive oil, garlic, salt, pepper, rosemary, thyme, and onion powder.
2. Let the roast sit at room temperature for 30 minutes while the oven heats to 450 F.
3. Roast for 15 minutes, then reduce heat to 250 F.
4. Continue roasting until the center reaches 125 to 130 F for medium-rare.
5. Rest 15 minutes, then slice thinly across the grain.