Beef Eye Round Roast (Approximately 4.5 lbs)
Radishes (Approximately 20)
Onion (Approximately 1/4 Onion)
Garlic powder (To taste)
Thyme (To taste)
Parsley (To taste)
Rosemary (To taste)
Salt (To taste)
Pepper (To taste)
Mix all dry items together and rub on roast.
Slice 1/4 Onion and add Onion and Radishes to baking dish. Place Roast in baking dish with fat facing up.
Let Roast and vegetables sit out while oven heats to 500°.
Cook Roast for 7 minutes per pound at 500°.
Turn the oven off and let Roast continue to cook for the remainder of 2 1/2 hours.
Internal temperature of Roast should be 170° when finished.
Remove from oven, cover with aluminum foil and let rest for 10 minutes on counter.
After 10 minutes, slice Roast and serve.
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