Beef Eye of Round Roast


  • 1 cup of flour
  • 2 tsp cayene pepper
  • 2 tsp paprika
  • Plenty of salt & pepper
  • 4 Tbsp Canola oil (any oil with a high smoke point)


  1.  In a dish combine 1 cup of flour, salt, black pepper, cayenne pepper and paprika. (can swap out cayenne and paprika with onion powder and garlic powder)
  2. In a heavy bottomed fry pan or skillet add 4 Tbs of oil such as canola, olive, sunflower, peanut or coconut (oil with a high smoke point)
  3. Pat flour and spice mixture onto all sides of the meat so it is completely covered. 
  4. Heat oil in the skillet or pan on the stove top to a high heat and brown all sides of the meat for aprox 2 minutes per side turning the meat very gently as to avoid removing the crust.
  5. Ideally transfer over proof skillet to a preheated oven at 220°C and cook for 5-8 minutes. Reduce the heat to 160°C and cook for aprox 45minutes. Use a meat thermometer to check doneness.
  6. Rest for 5-8 minutes remembering that the internal temp will increase by aprox 3-5°c during resting.