ingredients1 eye round roast (Mine was 3lbs)
1 1/2 tbsp kosher salt
1 tbsp garlic powder
1 tbsp cumin
1 tbsp dried thyme
1 medium onion, quartered
2 small yellow potatoes
-Since we’re doing the “low and slow” method, we’re going to sear the outside of the roast so it gets a nice caramelized crust. But before we do that, remove that stupid “pop up” timer that comes in the roast. I hate these thingies!
-Add the oil to the cast iron skillet until it starts rippling in the bottom, and smells like hot oil in the air.
-Salt the roast, and place in the hot skillet. It’ll take about 2-3 minutes per side to brown the roast.
-Roughly chop up the potatoes and quarter the onion and place in the bottom of a baking dish.
-Take browned roast and put on top of vegetables in baking dish. Sprinkle cumin/garlic powder/thyme over roast, and place in 225 degree oven
-When middle of roast reaches 115 degrees (this will take about 1-1 1/2 hrs), turn off oven and keep the door closed until middle of roast reaches 130 degrees (this will take another hour or so and will result in a medium-medium rare roast. If you want well-done, you’re insane. It will be far too dry, tough, and lifeless.)
More information and explanations, AND MORE PICTURES over HERE