This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for other low-carb recipe ideas.
Servings: 12 (approximately 4.5 ounces per person)
Note: You will need a sheet pan or roasting pan, butcher’s twine, and an electric oven meat thermometer for this recipe.
Ingredients:
- ¼ cup shallots, minced
- 2 tablespoons garlic, minced
- 2 tablespoons parsley, minced
- 1 tablespoon fresh thyme, minced
- ½ cup crushed pork rinds (or low-carb bread crumbs)
- ½ cup Parmesan cheese, grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 pounds eye of round roast
- 2 tablespoons olive oil (divided)
- salt and pepper (for seasoning)
- ¼ cup Dijon mustard
- ¼ cup melted butter
Instructions:
- Prep the herb crust. Mince the shallots, garlic, and herbs and place them in a medium bowl. Add the crushed pork rinds, Parmesan cheese, salt and pepper. Stir together.
- Preheat oven to 275° F. Tie the roast with the twine to help keep its round shape. Rub the roast with 1 tablespoon olive oil and season generously with salt and pepper.
- Heat a large heavy-bottomed pan over medium-high heat. When hot, Add 2 teaspoons olive oil and swirl to coat. Sear/brown roast on all sides and place onto a large-rimmed sheet pan or roasting pan.
- Smear the top and upper sides of the eye roast with Dijon mustard.
- Melt the butter and stir into the herb crust ingredients. The mixture should be moist enough to hold together if squeezed lightly in your hand. If not, add a little more melted butter. Gently press the mixture onto the Dijon mustard, coating the top and upper sides of the whole roast.
- Place the thermometer into the roast making sure that it reaches the center of the meat. If using an electronic timer, set it to alert you when the internal temperature of the roast reaches 135 F, for medium rare. (Cooking time will vary depending on the size of the roast. I recommend using an electronic oven meat thermometer.)
- Remove roast from the oven, tent loosely with foil, and let rest for 15-20 minutes. Slice and serve.
Notes:
- To crush pork rinds, place 1 oz into a Ziploc bag and hit them with a meat mallet until they resemble fine bread crumbs. Alternately, put them into a food processor and process until very finely ground. Discard any large, harder pieces. Use low-carb bread crumbs if you don’t eat pork.
- The ends will be more cooked than the middle of the roast, which should be medium rare. Leftovers are great sliced thinly for French dip sandwiches. Well-done ends are great chopped and made into BBQ beef.
Nutritional information for 1 serving:
Calories: 348, Fat: 15g, Carbs: 2g, Fiber: .5g, Protein: 47.5g
Leave a Reply