Sunday, April 17, 2016

Crackling Eye of Round Roast + Mustard Vinaigrette

Not only is this a favorite roast recipe of mine, but the meals I can make with these leftovers go on for daysss making my life oh-so-simple!

And, yes, it tastes as good as it looks.
Use fresh cracked peppercorn and coarse sea salt to garnish this dish.
Mouth. Watering.

And we all know how much I love mustard, so, of course, I came up with this tasty mustard vinaigrette for drizzling or dipping!

  • 2 lb. eye of round roast
  • a few big pinches of course sea salt, cracked peppercorn and fresh thyme
  • 1 clove of garlic, minced
  • 1 Tbs olive oil
Set oven to 500 degrees fahrenheit. Cut the strings off of the roast. Depending on how large your roast is, season with S&P (I had a 2 lb. roast and sprinkled a couple teaspoons of course sea salt, about a tsp of fresh cracked peppercorn, and a couple teaspoons of fresh thyme.) Mince garlic and then mash into olive oil well (best to use mortar and pestle) until almost dissolved. Rub mixture over meat and ensure seasonings are evenly spread throughout. Place on a baking sheet covered with tin foil and place into oven to cook for 5-6min per pound, so I cooked my 2 lb. roast for 12 min. Then turn off the oven and let the roast sit for 2 hours. DO NOT OPEN OVEN DOOR. When done, take out and slice thinly and drizzle with vinaigrette or use it as a dipping sauce. Add a side salad or roasted veggies and enjoy!