Ingredients

	1.5 kg Beef Grab the British topside cut or eye of round
	2.5 tsp Black Pepper Take the whole peppercorns for sharper flavor
	2 (medium) Carrot
	1 bulb Garlic Green garlic is perfect for this recipe
	2.5 tbsp Olive Oil
	2 (medium) Onions
	2 tsp Sea salt
	1 bunch Thyme Other fresh herbs like rosemary or sage may also work as a nice substitute

Nutritional information

258 g

Serving Size

524

Calories

33 g

Total Fat

102 mg

Cholesterol

908 mg

Sodium

2773 mg

Potassium

1 g

Total Carbohydrates

0 g

Dietary Fiber

52 g

Protein

Eye Of Round Roast Beef with Thyme

Name: Eye Of Round Roast Beef with Thyme
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 Servings
Ingredients: Beef: 1.5 kg; Black Pepper: 2.5 tsp; Carrot: 2 (medium); Garlic: 1 bulb; Olive Oil: 2.5 tbsp; Onions: 2 (medium); Sea salt: 2 tsp; Thyme: 1 bunch

Features:

Cuisine:

English

Enhance the flavor of roast beef topside with thyme, black pepper and garlic to get it splendid.

1 h 25 min
Serves 6
Easy

Ingredients

1.5 kg Beef
Grab the British topside cut or eye of round
2.5 tsp Black Pepper
Take the whole peppercorns for sharper flavor
2 (medium) Carrot
1 bulb Garlic
Green garlic is perfect for this recipe
2.5 tbsp Olive Oil
2 (medium) Onions
2 tsp Sea salt
1 bunch Thyme
Other fresh herbs like rosemary or sage may also work as a nice substitute

Directions

That’s one of the easiest roast beef recipes to implement in your kitchen. If you aren’t completely sure how to cook the beef, this way is a good starting point for further experiments. And the main point is this beef cut is so addictive that you may not want trying anything else. And yes, another glass of dry red would suit it ideally.

Steps

1 Done	It’s important to take the beef cut out of the fridge beforehand, as it shouldn’t be cold, only the room temperature is acceptable. Usually it takes about thirty minutes. Meanwhile, wash the vegetables. Preheat the oven to 240°C, you’ll reduce the temperature later, once the beef is within.
2 Done	Prepare the baking dish and roughly cut your carrots and onions. No need to peel them, as these vegetables are only the flavorful bed for the beef roast. You’ll need to discard them once your beef is cooked.
3 Done	Separate your garlic into individual cloves, transfer them to the same dish.
4 Done	Top with herbs, try to distribute your thyme evenly over the pile of vegetables.
5 Done	Drizzle this vegetable mixture with olive oil.
6 Done	Use a mortar to grind your black pepper. No need to achieve too fine structure.
7 Done	Rub your meat with some oil before seasoning, that’s really important. Otherwise, you may burn the fibers.
8 Done	Grab your sea salt and sprinkle it over the beef cut. Don’t forget to rub afterwards.
9 Done	Take the recently ground black pepper and generously add it to your meat.
10 Done	Place the eye of round on the vegetables before placing the baking dish into the oven. Reduce the temperature to 200°C and roast your beef for 75 minutes, if you like your meat well done. Remember to baste during roasting, otherwise the beef may turn dry.
11 Done	Once the beef is roasted, place it to the cutting board. Let it rest for 15-20 minutes before serving. If your side dishes aren’t ready, cover your meat with tin foil together with a tea towel in order to keep the temperature. Try some piquant mustard or horseradish sauce.