Herb & Garlic Crusted Eye Of Round Roast With Orange Chimichurri Sauce
Inspired by The Domestic Man
Ingredients
Roast
- 1 Eye Of Round Roast (2-8 lbs --- mine was about 2.5 lbs)
- 1 tbs [aflink u="http://amzn.to/12jpw8B"]avocado oil[/aflink]
- 5 cloves of garlic, minced
- 2 sprigs of rosemary, stemmed and minced
- 3 sprigs of thyme, cleaned from the stem
- 1 tbs orange zest
- 1 tsp [aflink u="http://amzn.to/1cxRVwI"]sea salt[/aflink]
- 1 tsp pepper
- 1/2 tsp [aflink u="http://amzn.to/1HhHrPB"]oregano flakes[/aflink]
Orange Chimichurri
- Large handful or parsley
- 1 large garlic clove
- Juice of an orange
- 1-2 tbs [aflink u=" http://amzn.to/1EDCcUo"]olive oil[/aflink]
- pinch of salt
Instructions
- Preheat your oven to 500 degrees. Line a baking sheet with a piece of aluminum foil and set aside.
- Add all of your garlic and spices for the roast into a bowl and mix them together.
- Rub your eye of round roast with the avocado oil and then rub your spices into the roast until it is fully coated. Place the roast on the foil lined baking sheet.
- Cook your roast in the oven for 7 mins per pound of meat. So, if you have a 2 pound roast you will be cooking it for 14 minutes. After your allotted amount of cooking time, shut off your oven. Do not open the door. You are going to leave your roast in the oven to continue to cook for the next 2.5 hours.
- While your roast continues to cook, make your chimichurri sauce. In a food processor combine the parsley, garlic, orange juice, olive oil and salt and process until it is well combined. Set aside.
- Once the roast has cooked for 2.5 hours, remove it from the oven. Slice it up and serve it with the chimichurri sauce. Enjoy!
