Another snowy, wintery day, perfect for Grass Fed Eye Round Roast Beef!
Last weekend, we took out a 2.22 lb. Grass Fed Eye Round Beef out of the freezer, and left it on the counter to defrost.
We opened a bottle of Quinta's Lemon and Herb Baste and spooned 3 tablespoons into a ziplock bag, added about a quart of chicken stock and mixed the baste and stock together.
Then, we took the defrosted Grass Fed Eye Round Beef out of the package, put it into the ziplock bag, closed it up, and let it marinate for a few hours in the refrigerator.
Next, we took the bag out of the refrigerator, and left it on the counter for an hour. In the mean time, we preheated the oven to 250 degrees, and took out some cauliflower and cut it into pieces, to pan sauté in olive oil later.
We then olive oiled a heavy bottomed roasting pan, and heated the pan on the stove top. Once the pan was hot, we seared the roast on all sides, turning the beef over with a pair of tongs, until all of the sides were nice and brown.
We carefully removed the roast, and set a wire rack in the center of the roasting pan and placed the roast fat side up on the rack. Then we poured the marinade over the beef.
Then we transferred the roasting pan to the oven and cooked uncovered. After 45 minutes, we checked the beef with an instant-read thermometer, and the internal temperature was 125 degrees- for a nice and juicy rare.
We removed the roast from the oven and tented it with foil, to allow the juices to redistribute themselves evenly. While resting, we sautéed the cauliflower in olive oil and garlic, along with some blanched kale. We poured some grass fed beef stock into the bottom of the roasting pan and heated it on the stovetop, turning the beef drippings and marinade into a nice zesty, meaty gravy!
We were ready to carve the roast into thin slices, against the grain, and serve!