3lb.eye of round roasttrimmed - leave fat on one side
4Tbsp.olive oil
1recipesweet and salty beef rub
4largesweet potatoessliced thinly
4fresh ears of corn
1pintgrape tomatoeshalved
2green onionssliced thinly
Instructions
Preheat oven to 425°F. Brush eye of round roast with olive oil on all sides, then season with sweet and salty beef rub. Pat the rub down into the beef to give it a nice coating, but save some of the seasoning to season your veggies with!
Slice 4 large sweet potatoes and arrange the slices in a circular pattern on a baking pan or sheet. Brush with olive oil.
Place your seasoned roast on top of the sweet potatoes in the center. Roast for 20 minutes at 425°F and make your roasted corn salad in the meantime.
Combine corn and tomatoes in a baking pan and add the remaining seasoning plus 1 Tbsp. olive oil. Mix well and add to the oven after the initial 20 minutes is up.Lower the oven temperature to 325°F.
Roast for an additional 50 minutes. Remove both from oven when done and tent the roast with foil. Let rest for 15 minutes before carving.Spoon roasted corn salad over eye of round roast, then slice, serve, and enjoy!
Video
Notes
Season everything from the beef to the sweet potatoes and roasted corn salad with the brown sugar rub. This gives the dish so much flavor and ties everything together!
Let your roast rest for 15 minutes before carving it. This locks in the juices and helps keep it tender.