Roast Beef is a great meal for any occasion, but it’s especially popular during the holidays. Try the recipe below and learn how you can make a delicious herbed roast beef using a round roast. The seasoning rub of Club House herbs and spices makes roast beef flavorful.... Roast Beef is a great meal for any occasion, but it’s especially popular during the holidays. Try the recipe below and learn how you can make a delicious herbed roast beef using a round roast. The seasoning rub of Club House herbs and spices makes roast beef flavorful. If desired, use some of the flavorful pan drippings to prepare the <a href="https://www.helloflavour.ca/en-ca/recipes/perfect-brown-gravy"> Perfect Brown Gravy</a>. Read More Read Less
1h 30 min
INGREDIENTS 12 SERVINGS
- 1 eye round roast , (about 3 pounds/1.5 kg)
- 1 tablespoon (15 milliliters) oil
- 1 tablespoon (15 milliliters) Onion Powder
- 2 teaspoons (10 milliliters) Garlic Salt
- 1 1/2 teaspoons (7 milliliters) Italian Seasoning
- 1/2 teaspoon (2 milliliters) Ground Black Pepper
- 2 packages (25 grams each) CLUB HOUSE BROWN GRAVY MIX , for serving
- 1 Preheat oven to 325°F (160°C). Pat roast dry with paper towels. Place roast on rack in foil-lined roasting pan. Brush lightly with oil.
- 2 Mix onion powder, garlic salt, Italian seasoning and pepper in small bowl. Rub evenly over entire roast.
- 3 Roast 1 1/2 hours or until desired doneness. (Internal temperature should reach 145°F/63°C for medium-rare or 160°F/71°C for medium-well.) Cover loosely with foil. Let stand 10 to 15 minutes. Slice against the grain to serve. Reserve drippings to prepare Perfect Brown Gravy, if desired.
Test Kitchen Tips:
• Substitute 1 teaspoon (5 ml) Club House Rosemary Leaves and 1/2 teaspoon (2 ml) Club House Thyme Leaves for the Italian seasoning.
• Remove roast from refrigerator 30 minutes before cooking to allow meat to come closer to room temperature. This will allow for more even cooking.
• If roast beef looks like it is getting dry in the oven, add 1 inch of water to the bottom of the roasting pan, repeat if necessary.
• Carve against the grain for more tender beef. Slicing against the grain or across the muscle fibers makes meat easier to chew.