Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine sugar, mustard, salt, pepper, garlic powder and onion powder in a small bowl. Pat roast dry with paper towel. Drizzle oil over roast; season all over with spice blend. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast.
Oven-sear roast in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1½ to 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium at the most).
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Refrigerate to cool completely.
To serve, cut across the grain, shaving roast into thin slices using a sharp knife. Store sliced or unsliced roast refrigerated in an airtight container for up to 3 to 5 days.
Double, or even triple the spice blend, to have on hand for quickly adding flavour to roasts, steaks or burgers. Store in an airtight container, at room temperature, for up to 6 months.
Eye of round is a very lean cut, so our recommendation is to cook no more than to medium doneness and to slice thinly.