Nothing beats the comforting taste of Eye of Round Roast!

Ingredients:

• FSC Ranch Beef Eye of Round Roast approximately 2.5 lbs – depending on the amount of people you’re feeding. (1/2 a lb per person is the rule of thumb.)
• 1 teaspoon of thyme
• 1 teaspoon of basil
• 1 teaspoon of oregano
• 1 teaspoon of garlic
• salt and pepper to taste
• 1 tablespoon cooking oil
• 3 large carrots
• 1 large sweet onion
• 3 pieces of Rosemary (If you have some in your yard, cut off three 3 inch pieces)
• You will need a meat thermometer, aluminum foil, and a cast iron skillet.
• Optional: You can also add celery and potatoes.

Directions:

• Pre-heat oven to 325°F
• Mix thyme, basil, oregano, garlic, salt and pepper in a small bowl.
• Dice onions, and set aside.
• Cut carrots into 2 inch pieces, and set aside.
• Rinse sprigs of rosemary, and set aside.
• In a cast iron skillet, place a tablespoon of cooking oil and heat pan on medium high.
• Sear all sides of the roast, and remove roast from pan placing roast on a plate.
• Add onions to pan and sauté.
• Add carrots to onions and place roast on top after coating with herb mixture from bowl.
• Place rosemary on top of roast.
• Place skillet in oven and bake at 325°F for 40 minutes (cooking time will vary depending on size of roast).
• Using a meat thermometer, check temperature and remove from oven when the desired temperature is reached. (145°F for medium)
• Place roast on cutting board and tent with aluminum foil for 15-20 minutes. Carve and enjoy