Slow Roasted "Eye of Round Roast" with Chimichurri

Step 1

Remove your roast from the refrigerator, remove the packaging, and allow it to rest for 10 - 30 minutes to take the chill off.

Step 2

Remove the silvery skin with a sharp chef's knife. Most roasts will have this removed, but I find they always miss some.

Step 3

Pat the roast dry with paper towel. A dry roast browns better and this helps the seasoning stick to the roast better.

Step 4

Drizzle olive oil over the roast and use your hands to rub it all around. This will help seasonings stick better!

Step 5

Add the seasoning to a bowl and combine thoroughly. Distribute the seasoning evenly to all sides of your roast.

Step 6

Place the roast into the center of your roasting pan, cast iron, or check my list of alternative roasting pans for additional options. Fat side up if your roast has the fat cap.

Step 7

Insert your meat probe into the thickest part of the meat. Learn how to use a meat thermometer in my how to guide. See notes for internal temperature guide to doneness.

Step 8

Take the roast out of the oven, place a foil tent on top, and let it rest for 10 minutes up to 2 hours.

Step 9

About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit (260-288 degrees Celsius).

Step 10

Once your oven is preheated, reverse sear your eye of round roast for about 10 minutes or until a nice bark forms.

Step 11

Transfer it to a cutting board and carve against the grain for the best result. Since we let the roast rest after cooking it low and slow, we do not have to let it rest again, which I absolutely love.