Ingredients:
1 3-pound Eye of Round Roast (1.3608 kg)
1 teaspoon salt (6g)
1 teaspoon pepper (2.3g)
1 teaspoon garlic powder (1.5g)
2 or 3 tablespoons of flour (24g)
2 tablespoons cooking oil (30ml)
Preheat oven to 300 degrees F (148 C). Remove the roast from the refrigerator about 15 minutes before seasoning. Season the roast starting with the salt. Salt the roast on all sides. Rub/massage the salt into the roast. Next season all sides of the roast with the pepper and garlic powder.
Add the flour to a large bowl or a large ziptop bag. Place the roast in to the bowl or bag and manipulate the roast so that all sides are covered with flour. Remove the roast from the flour and tap it to remove any excess flour. The aim is for the roast to have a dusting of flour all over, but not clumps. Add the oil to an oven safe large pan or dutch oven. Heat the pan over high heat. Once the oil is shimmering place the roast in the pan. The process being undertaken is called browning. This is done to help seal in the juices, it also helps the roast achieve a deeper, almost spit roasted look. Brown the roast on all sides about 2 minutes per side (including the short ends).
Step Three:
Place the entire pan with the roast into the oven. Roast until the internal temperature reaches 145 F (63 C). The timing for this can vary. For planning purposes a little more than an hour should be set aside. The internal temperature is primary factor here, not cooking time. If your kitchen arsenal doesn't contain a meat thermometer, then please run an buy one before attempting this preparation. There really is no good way to guess at a roast's internal temperature. With a lean cut like the Eye of Round, there is very little margin for error. If cooked by guesswork alone the roast can go from succulent and delicious, to overcooked and dry.
Once the roast reaches the targeted internal temperature remove it from the oven and let it rest for 5 to 10 minutes.
Carve the roast, and enjoy.
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