March 06, 2014

High Temperature Eye of Round Roast (Paleo, SCD, GAPS, Beef)

Well this was a new cut of meat for me. An eye of round roast. Have any of you ever had one before? It can look intimidating that's for sure. It is a very large piece of meat! But this turned out delicious. And it can feed a small army (or myself for a few days) which is an added bonus, especially when you are pressed for time.

I don't have a lot of time today so I will get right to the recipe without any rambling. Enjoy everyone!

High Temperature Eye of Round Roast (Paleo, SCD, GAPS, Beef)


1 grass fed eye of round roast

3 cups bone broth
1/2 cup red wine
1 onion, diced

Herbs de'Provence spice 
Dried rosemary
Sea salt


1. Add the bone broth, red wine and chopped onion to the bottom of a roasting pan
2. Rinse your thawed roast under warm water and pat dry
3. Place the roast in the roasting pan with the liquid ingredients
4. Cover your roast with the spices and allow to sit for 30 minutes
5. Preheat oven to 500F
6. Place the lid on the roasting dish and cook roast for 6 minutes per pound at 500F (mine needed 30 minutes based on weight)
7. Turn oven down to 170F and cook for approximately 45 - 60 minutes (You want the internal temperature of your beef to be between 135-150F so cook until it gets to that temperature, checking every 15 minutes or so after 45 minutes) - DON'T uncover or remove the roast from the oven when switching the oven temperature, just leave it in the oven and let it do its thing.

NOTE: These cooking times ONLY work for grassfed beef. If you are using other types of meat this will significantly change the cooking times, and will likely require 1-2 additional hours to cook. I have not tried this myself so beware if you do!

Let me know if you try this one! And as always if you have any questions or comments please feel free to contact me! 

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