If you are still planning your Sunday dinner, look no further!! Pick up an eye of round roast and make this dish. It is easy, flavorful, and the gravy really puts it over the top. All three of my kiddos loved the meat. My son had toddler-sized pieces and my twins had teeny-tiny pieces 
This dry rub forms an excellent crust full of flavor around the meat.
Before and after…
Ingredients
- 2.5 lb. eye of round roast
- 1 tsp. coarse Greek sea salt
- 1 tsp. coarsely ground black pepper
- 1/4 cup fresh Italian parsley, chopped
- 1 tsp. Greek oregano
- 2 sprigs fresh rosemary, chopped
- 4 garlic cloves, chopped
- 1 1/2 cup chicken stock
- 4 tbsp. all purpose flour
Instructions
Preheat the oven to 500 degrees.
In the meantime, prepare the rub by combining salt, pepper, parsley, oregano, rosemary, and garlic.
Evenly coat the meat with the dry rub.
Allow the meat to rest with the rub for twenty minutes at room temperature.
Place the meat into a Dutch oven, add 1/2 cup chicken stock. Cover and place in oven.
Roast for 23 minutes, roughly 9 minutes per lb.
Turn the oven off, do not open the oven door, and leave the roast in there for 2 1/2 hours.
Leave the juices in the Dutch oven and remove the roast. Place the roast on a carving platter.
Place the Dutch oven over medium-low heat and sprinkle in 3 tbsp. flour, wisking continuously.
Add the remaining 1 cup chicken stock, continuing to wisk. Add remaining tbsp. of flour if needed to reach desired gravy consistency.
Slice the roast and drizzle with gravy. Serve extra gravy on the side and enjoy!!
(Please note: The roasting method was adapted from The Domestic Man blog: http://thedomesticman.com/2012/01/10/perfect-eye-of-round-roast/)
Mother of Four