Nutrition per serving may change if servings are adjusted.
1 3 to 3½-pound beef eye of round roast
Nonstick cooking spray
1 teaspoon kosher salt or sea salt
1 teaspoon dried Italian seasoning, crushed
1 teaspoon dried sage, crushed
2 cloves garlic, minced
½ teaspoon cracked black pepper
¼ teaspoon crushed red pepper
Garlic cloves and/or fresh herb (optional)
Preheat oven to 325°F. Trim the fat from roast. Lightly coat roast with nonstick cooking spray. In a small bowl, combine kosher salt, Italian seasoning, sage, minced garlic, black pepper, and crushed red pepper. Sprinkle the herb mixture evenly over all sides of the meat; rub in with your fingers.
Place meat on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1- ¾ to 2 hours or until thermometer registers 135°F (it is not recommended to roast an eye of round roast past medium-rare doneness).
Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145°F. Thinly slice meat to serve (see Tip). If desired, garnish with garlic cloves and/or fresh herb.
Tip: Slice any leftover meat and use to make sandwiches the next day.