| Level: | Easy |
| Total: | 11 hr 10 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup dried porcini mushrooms
- 2 tablespoons whole black peppercorns
- 1 tablespoon crushed red pepper
- 1 tablespoon granulated garlic
- 1 tablespoon dried Italian seasoning
- 1 tablespoon sugar
- 4 teaspoons kosher salt
- One 4- to 5-pound boneless beef eye round roast
- 1 tablespoon grapeseed oil
Instructions
- In a food processor, add the porcini mushrooms, peppercorns, red pepper, granulated garlic, Italian seasoning and sugar and process until uniform and slightly fine. Add the salt and pulse twice until incorporated.
- Rub the entire roast with the porcini rub, wrap in plastic and let it sit in the fridge overnight.
- Preheat the oven to 225 degrees F. Position a wire rack over a baking sheet.
- Heat a large skillet over medium-high heat. Add the oil and sear each side of the roast until browned, about 3 minutes a side. Transfer the roast to the prepared baking sheet and roast until an instant-read thermometer inserted in the center registers 115 to 125 degrees F (depending on desired doneness), 1 hour 15 minutes to 1 hour 45 minutes. Shut off the oven and leave the roast in there until it registers 130 to 140 degrees F, another 30 to 45 minutes. Let rest for 15 minutes.
- Thinly slice the roast and serve with any collected juices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 392 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 57 g |
| Cholesterol | 161 mg |
| Sodium | 632 mg |
Reviews
I made this tonight with a dried mushroom medley I had. I had to adjust the oven temp because it was taking forever to get to temp. I should shave started earlier but my roast was 2.4 lbs so I thought I had some leeway, but did not. All of that aside….THIS WAS REALLY GOOD!!! Had a nice Petite Sirah with it. There is another way to cook eye of round which starts at a high heat and then sits in the oven. Look it up. I will make this again, for certain!
Excellent flavor. Tender given this cut is not known to be. Sure it is not tenderloin tender but is also not tenderloin priced!! I will make this again. BTW You can order porcini powder online from the Spice House in Chicago to protect the inhale!
Made per roasting instructions. Had my doubts but this was outstanding!! The juicest roast ever!
made it this morning & it was excellent!
Delicious- loved it and it will become a family fav
BE VERY CAREFUL!! SEARING THE HEAVILY SPICED MEAT IN CAST IRON PAN ALMOST PUT ME INTO RESPIRATORY FAILURE. NO JOKE!!
I followed the recipe exactly and…..wow. Who knew that such a tough cut of meat could turn out so juicy and tender. Great job, Jeff. Thank you!
I’ve made this several times and every time the roast turns out perfectly.
The rub was delicious but the roast was not tender even after reaching the desired temperature. Has anyone tried this in a crockpot?
I used this rub but I did not roast my beef according to these directions. My roast was delicious! I’ll use this rub again.