- eye of round roast (the size is up to you as we are working with internal temps – not lengths of time for cooking. You can also use a rump roast)
- 1 bottle steak marinade (I like Lawry’s Steak and Chop)
- steak seasoning
- garlic cloves
- 2 tablespoons butter
H H. 3 months ago
I will definitely use this recipe again
Nancy H. 3 months ago
Rated very delicious by family., However, they were very hungry by the time it was done, threatening to call for pizza delivery! A 250 degree oven is SLOW. I didn’t allow enough time, even though the roast was only 2 1/2 pounds. The recipe should say time per pound.
Michael Carreon 3 years ago
I love cooking and have been the family main chef for ever. This one has me stumped. The flavor was good. Went exactly by recipe. Came out tougher than rubber. Now when I super thin sliced it against the grain it was better but... Now thin slicing with the grain made it a whole lot better. Needless to say nobody cared for it and I had plenty of work lunch sandwiches that lasted the week! Perhaps it just was a old cow from store, just don't know. But I am not giving up and will update after a second go of it!
Adam S. 3 years ago
Followed the exact recipie except I didn't have steak seasoning, so I just used salt and pepper before searing the roast. Easy and very delicious. Just what we were looking for!
Lissy J. 4 years ago
This was simply amazing! I followed the recipe exactly with absolutely no substitutions or add ins. My family just raved about it. The taste of the roast had such good flavor with the combination of the marinade and the spices. It was delicious. Will definitely make this again but next time with company!