Basic Beef Roast
If you can't find an eye of round roast make sure to substitute with a cut that can handle low dry heat. Tougher cuts will need to be cooked for a long time in liquid in order to stay moist.
INGREDIENTS | SERVES 4
- 3–4 pounds eye of round roast
- 4 garlic cloves, cut into slivers
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- 2 tablespoons brown sugar
- 1 cup beef or chicken broth
- 4 medium potatoes, cut in half
- 4 carrots, peeled and cut into large pieces
- 2 medium onions, peeled and quartered
- 1 tablespoon flour
Preheat oven to 325°F. Make several 1" deep cuts into the surface of the roast and slide a garlic sliver into each. Rub the oil over the surface of the roast.
Combine the dried spices and brown sugar in a bowl. Rub them over the meat. Place the meat in a large sealable plastic bag and pour the broth into the bag. Refrigerate for 2–24 hours.
Place a skillet over medium-high heat. Once it is heated, add the roast and cook on each side for 3–4 minutes. Once the roast is seared on all sides, pour the liquid and spices from the bag over the roast and place in the oven. Cover and cook for 1 hour.
Place the vegetables around the sides of the roast in the skillet. Return the skillet to the oven and cook for 45–60 minutes or until a thermometer measures 120°F for medium rare, 130°F for medium, or 140°F for well done. Remove from the skillet and rest for 10 minutes.
Place the skillet over medium heat. Use a spoon to scrape the stuck-on bits from the bottom. If necessary, add ¼ cup of beef broth to the skillet. Simmer. Sprinkle in 1 tablespoon of flour and whisk constantly. Pour it into a dish to serve over the beef. Slice the beef thinly and serve with the vegetables.