• 1 eye of round roast, 4 to 5 pounds
• 8 garlic cloves, peeled
• 4 small sprigs fresh rosemary, cut in half
• 2 tablespoons sea salt, divided
• 1 tablespoon freshly ground pepper, divided
• 1/2 cup Sepay Groves extra virgin olive oil, divided
• 2 pounds new potatoes, rinsed
Preheat oven to 400 degrees.
Place potatoes in a large roasting pan. Sprinkle with 1/2 tbl sea salt and 1/4 tbl pepper. Drizzle evenly with 1/4 cup Sepay Groves EVOO. Mix well so each potato is well coated.
With a paring knife, stab the roast and spin the knife to create
a small hole. Using your fingers, stuff each hole with 1 clove of garlic, 1/2 sprig rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Do this in 8 different places on the roast.
Place the meat in the roasting with the potatoes and rub with remaining salt and pepper. Drizzle with Sepay Groves EVOO.
Bake for 45 to 60 minutes, turning
the roast every 20 minutes. If the bottem of the pan looks dry, add a little Sepay Groves EVOO.
internal temperature measures 145 degrees (for medium-rare), remove the roast from
the oven. Place it on a cutting board with a liquid moat, and tent with aluminum foil. Let rest for 15 minutes. Return roasting pan back to the oven and let potatoes continue cooking while the roast is
Carve roast into thin slices and serve with cooking juices and potatoes.