Ingredients

Directions

1. Pat roast dry with paper towel and season all over with half each salt and pepper. Stir oil with harissa seasoning in a small bowl; brush 2 tbsp (30 mL) of this paste all over roast. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. 2. Toss potatoes with remaining harissa paste, salt and pepper. Arrange in single layer on parchment paper-lined rimmed baking sheet. 3. Place roast on middle rack and potatoes on lower rack in a preheated 450°F oven. Oven-sear roast and potatoes for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1½ to 1¾ hours until potatoes are golden brown and tender, and roast is 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). 4. Transfer roast to a cutting board. Cover roast with foil and let rest for 15 minutes. Cover potatoes with foil to keep warm. 5. Meanwhile, stir yogurt, mint, lemon juice, garlic, salt and pepper together in a small bowl. 6. Carve roast across the grain into thin slices. Serve with potatoes and Mint Yogurt Sauce.

How to Cook

Oven Roasting

Beef Cuts

Eye of Round

Eye of Round Oven Roast