Eye of Round or Shoulder or Bottom Round Roast (2-8 lbs. preferred, we used a 3 lb. roast)
1 tsp salt
1 tsp black pepper
1/2 tsp dried thyme
4-6 cloves garlic, chopped finely
Optional but great:
1/2 cup red wine
Preheat your oven to 500 degrees.
Mix together your seasonings and set them aside.
Take out your unfrozen roast and rub the seasonings all over it. Let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.
Slice onions, carrots and potatoes.
Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Surround and cover with vegies.
Now comes the tricky part. The recipe I started with said:
Roast at 500 degrees, uncovered, for 7 minutes per pound, then turn off the oven completely and leave the roast in there for 2 1/2 hours. Don’t open the oven door at all during this time! After 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Let rest 10 minutes out of the oven.
HOWEVER … I’ve tried this twice and for my oven, this is too long. Next time, with my oven, I’m going to try 6 minutes per pound and then wait 90 minutes, and then measure the temperature. I figure I can always turn the oven to 130 degrees at that point if it isn’t cooked enough!
That said, even when it was clearly overcooked, I was able to cut it into stew chunks, add wine and it still tasted great.
As a quick reference, here are the standard temperature/doneness levels for roasts:
120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium