This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.

Ingredients

• 2.5-3 pound eye of round roast (beef round roast) , trimmed
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 2 tablespoon coarse sea salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 tablespoon vegetable or canola oil
• 1 large yellow onion
• 2 cups low sodium beef broth

Directions

1. Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
2. Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
3. Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
4. rubbed beef round roast
5. Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides – about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
6. Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
7. overhead eye of round roast in cast iron
8. Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F – the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
9. Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.