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Preheat oven to 325°F. Trim the fat from roast. Lightly coat roast with cooking spray. In a small bowl, combine salt, Italian seasoning, sage, minced garlic, black pepper and crushed red pepper. Sprinkle the herb mixture evenly over all sides of the meat; rub in with your fingers.
Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1-3/4 to 2 hours or until thermometer registers 135°F (it is not recommended to roast an eye of round roast past medium-rare doneness).
Cover meat with foil and let stand for 15 minutes before slicing. The temperature of the meat after standing should be 145°F. Thinly slice meat to serve. If desired, garnish with garlic cloves and/or fresh herbs.