- - 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 or another cut of round roast)
- - olive oil
- - Worcestershire sauce
- - lime juice
- - finely chopped garlic
- - kosher salt
- - Garlic cloves, slices thickly
- - 2 tablespoons butter
- Poke holes all in the roast with a fork. Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.
- When ready to cook, drain the marinade off with a colander. Using a sharp paring knife, cut deep slits all over the roast. Stuff those slits with thick slices of garlic cloves. Sprinkle the roast with steak seasoning or seasoning to taste.
- Heat the butter in a pan over medium-high heat. Sear the roast on all sides. Transfer the roast to a rack in your roaster. Sprinkle with additional steak seasoning if desired.
- Place your meat thermometer in the thickest part of your roast. Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees F. Remove the roast, and let it rest for 15-20 minutes before slicing.