1 eye round roast (about 2lbs)
2 Tbsp vegetable or olive oil
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp pepper
1 Tbsp Kosher salt
1 tsp paprika
1 tsp rosemary
- Let roast come to room temperature on the counter for 30-60 minutes.
- Pat dry with a paper towel and then coat with oil.
- Mix all seasonings together and pat into the roast covering all parts.
- Place on roasting rack on a parchment or aluminum foil lined baking pan (saves on clean up)…
- Roast at 500 degrees for 15 minutes.
- Reduce heat to 325 degrees and roast until internal temperature is 125 degrees, about 20 minutes. Using a thermometer is a must for a perfect roast. Remove from oven and rest roast on counter for 30-60 minutes before slicing.
- Slice thin for deli style roast beef or a little thicker to serve as part of a delicious meal.
Tips; As the roast rests the temperature will rise 5-10 degrees. I find 130 or so the perfect temperature for medium rare roast beef. If you do use it for deli style roast beef try my Roast Beef Spinner Rolls-yum!
This slicer we received as a gift from a friend. We love it! It works great for slicing your roast beef thin for deli style. It also helps us make great jerky!