Classic Oven Roast
INGREDIENTS
- 1 AngusPride® eye-of-round roast or other round roast (3 to 4 pounds), tied
- 2 to 3 teaspoons kosher salt
- 1 to 2 teaspoons ground black pepper
- 1 tablespoon olive oil
INSTRUCTIONS
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Preheat oven to 250°F. Season tied roast liberally with kosher salt and pepper. Heat olive oil in Dutch oven or heavy-duty roasting pan over medium-high heat until just smoking. Sear roast on all sides until well-browned, about 2 minutes on each side.
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Place roast, uncovered, in preheated 250°F oven and cook until internal meat thermometer inserted in center of roast registers 110° F. Increase oven temperature to 500°F and cook until internal temperature reaches 130°F for medium.
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Remove roast from Dutch oven or roasting pan and place on cutting board. Loosely tent with aluminum foil and let stand for 20 minutes. Internal temperature will rise to 145°F for medium doneness. Snip twine and cut across grain into thin slices and serve with pan juices.
