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Simple Cold Oven Roast Beef
This wonderful recipe comes from my dearest friend Regina. A really easy way to prepare roast beef that comes out so juicy and tender. A real family and crowd pleaser.
Servings 4
Ingredients
- 2- 2 1/2 pound eye round roast
- 1 pint grape or cherry tomatoes
- 1 large head of garlic, peeled
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1/2-3/4 tsp kosher or sea salt, or to taste
- 1/2 tsp ground black pepper
- 1 tsp olive oil
Instructions
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Season the roast with salt and pepper. Drizzle the one teaspoon of olive oil in a casserole dish. You can rub it around for the size of the roast. Place roast in right over the oiled area of the casserole dish.Combine tomatoes, garlic, thyme and olive oil. Then, spread around roast.Cover and place in refrigerator overnight.Next day place the roast in the center of a cold oven and turn the heat up to 350 degrees.Cook for about an hour and a half or until the desired doneness.Let roast rest for at least 10 minutes before you carve. That’s it, so easy! Enjoy!