Garlic & Dijon Mustard Eye-Round Roast
Enjoy this low carb, keto and of course Phase-1 compliant dinner recipe. 16 year old Matt who is learning how to cook, made the recipe in this picture. It’s easy and delicious!
2-3lb Eye Round roast
Kosher salt and Black pepper (to taste)
3 TBSP olive oil
2 TBSP coarse dijon mustard
2 Tsp finely chopped garlic
2 Tsp Apple Cider vinegar
2 packets of Stevia
Preheat oven to 450°F.
Pat dry the roast with a paper towel, and season with salt and pepper.
Heat 1 TBSP olive oil in a large sauté pan on medium-high. Sear the beef on all sides, by rolling it in the pan until its evenly brown on all sides. Place the roast in a roasting pan.
Dissolve the stevia in the apple cider vinegar. You can use liquid stevia, use just enough to sweeten the vinegar. You can sweeten it to taste.
Whisk together the minced garlic, dijon mustard, vinegar, the remaining 2 tablespoons olive oil, along with the kosher salt, and pepper.
Pour and brush the mixture all over the roast, and then settle the roast in the pan fat side down. Roast in the oven until the center of the roast reads 125°F for medium-rare or 130°F for medium. Roast times are 1.25-1.75 hours depending on your oven. Check the center temp at 1 hour to estimate total cook time.
IMPORTANT: Let the roast stand on a cutting board or platter for 15 minutes. This allows the roast to continue cooking and lets the juices which have been driven to the center of the meat redistribute throughout the meat and be reabsorbed. You’ll lose less juice when you cut it and the meat will be more tender.
Slice and Serve