Easy Poor Man’s Prime Rib
A budget-friendly alternative to traditional prime rib, this eye of round roast is seasoned simply and cooked using a high-heat, residual-oven method to produce tender, thinly sliced beef suitable for holidays and special meals.
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Servings: 6
Ingredients
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- ½ tablespoon Italian seasoning
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon paprika regular or smoked
- 3 lb beef eye of round roast brought to room temperature
Instructions
Preheat the Oven
- Preheat the oven to 500°F (260°C).
Prepare the Seasoning
- In a small bowl, combine the salt, black pepper, Italian seasoning, garlic powder, onion powder, and paprika. Mix thoroughly.
Season the Roast
- Pat the beef roast dry with paper towels. Evenly coat all sides of the roast with the seasoning mixture, pressing gently to adhere.
Place in Roasting Pan
- Transfer the seasoned roast to an uncovered roasting pan or baking dish. Do not add liquid and do not cover.
Initial Roast
- Place the pan in the oven and immediately reduce the temperature to 475°F (245°C). Roast for 7 minutes per pound (e.g., 21 minutes for a 3-lb roast).
Residual Cooking
- After the calculated roasting time, turn the oven off. Leave the roast inside the closed oven for 2 to 2½ hours, undisturbed. Do not open the oven door during this time.
Finish and Slice
- Remove the roast from the oven. The internal temperature should be approximately 145°F for medium doneness. Transfer to a cutting board, allow juices to settle briefly, then slice thinly against the grain and serve immediately.
Notes
This recipe is naturally gluten free provided all seasonings used are certified gluten free. Verify that the Italian seasoning, paprika, and garlic/onion powders do not contain anti-caking agents or additives derived from wheat.