Eye-of-round roast is cut from the eye round muscle removed from the bottom round steak that looks similar to a tenderloin. It is boneless with a thin layer of fat. It is usually prepared by braising or roasting. The eye-of-round roast gets its popularity from being a leaner piece of meat when compared to other beef cuts. This quality makes for good ground beef. The particular cut can be bought from your local farmers market. Call ahead of time to ensure you can pick up the freshest cut.
Preheat your oven to 500 F.
Heat a Dutch oven on top of the stove on medium heat. Add 2 tsp. of extra virgin olive oil. Add the eye-of-round roast. Roast for four minutes.
Turn the meat over with tongs. Roast for an additional four minutes. Remove the eye-of-round roast from the pan and place it, temporarily, on a platter to the side. Do not reduce or turn off the heat source.
Add 1 chopped onion, 2 minced garlic cloves, 1 tsp. of oregano, 2 tsp. of diced parsley, 1/2 tsp. of salt and 1 tsp. of fresh ground black pepper to the Dutch oven.
Wait three minutes before adding the eye-of-round roast back into the Dutch oven. Cover the dish. Allow the roast to sear for five minutes.
Turn off the heat source on the stove. Place a meat thermometer into the eye-of-round roast. Remove the dish from the stove top with oven mitts.
Roast in the oven for twenty minutes. Check to see if the internal temperature has reached 145 F before turning the oven off. Allow the eye-of-round roast to sit for two hours in the unopened oven before removing and carving.
For a more tender roast, try decreasing the temperature by 50 F in five-minute intervals. The total cooking time should still be 20 minutes. For a more tender roast, marinate the roast for 24 hours before roasting.