Herbes de Provence Roast

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The lean and slender cut called eye round is mild in flavor, fairly tender, and has a uniform shape that slices easily into lovely rounds.

2 Tbsp Herbes de Provence
1 eye round roast (about 3 pounds)
4 Tbsp extra-virgin olive oil, divided


1. Crush the Herbes de Provence in a mortar and pestle. Put the roast onto a piece of aluminum foil to fit, rub it with 1 tablespoon of the olive oil and season it liberally with kosher salt. Rub the Herbes de Provence all over to coat it evenly. Wrap the roast in the aluminum foil and refrigerate for 12 to 48 hours.

2. Preheat the oven to 275 degrees, and unwrap the roast. Heat the remaining oil in a small roasting pan, with the rack set aside, on the stovetop over medium-high heat. Sear the roast for 2 minutes per side, holding it with tongs to brown it for a total of 8 minutes.

3. Lift the roast, insert the rack, and put the roast on the rack. Pour 1/2 cup of water into the pan to release the browned bits.

4. Roast until an internal read thermometer registers 115 degrees, 40 to 45 minutes. Check the temperature every 10 minutes and remove it as soon as the center of the roast reaches 125 degrees. Transfer the roast to a cutting board, tent it with aluminum foil, and let it rest for 15 minutes. Slice it 1/4-inch-thick. Drizzle it with pan juices and serve.

Makes 6 servings with leftovers

Recipe and photo reprinted with permission from Pure Beef ©2012 by Lynne Curry, Running Press, a member of the Perseus Book Group


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