Mock Prime Rib
Author: Adventures of a Traveling Foodie
  • One 3-6 pound (or more if you have a larger family) Eye Round Roast (room temperature) - I used a 4 pounder for a family of 4 with enough leftovers for sandwiches the next day.
  • 16 ounce package of baby carrots
  • 6-8 medium yellow potatoes, cut into chunks with skin on
  • 10 whole garlic cloves (peeled)
  • 15 pearl onions (peeled)
  • 2Tbsp garlic flavored oil (you can make your own, or buy some and keep it on hand. I LOVE this stuff and use it a lot)
  • To Taste: coarse kosher salt, pepper, dry thyme, garlic powder, and minced dry rosemary. (This is what you will season veggies with later. I do not measure this, so sprinkle it to your taste like I do...)
  • For the Rub:
  • 2Tblsp coarse kosher salt
  • 2Tblsp coarse mixed pepper (like the kind you put in a spice grinder)
  • 4-5 large garlic cloves, minced
  • 2Tblsp dry thyme
  • 2Tblsp dry minced rosemary
  • Note: if you have a larger roast, you can increase amounts for rub as needed.
  1. Preheat your oven to 500 degrees. Yes, 500 degrees.
  2. Mix all rub ingredients into a bowl. Take mixture and rub it all over your room temperature roast, and let stand while you do this next part...
  3. Sprinkle the 2 tablespoons of garlic oil on the bottom of a roasting pan. (I used the kind of pan that has a rack in it, so you will need to change it up if you use a different type of pan.)
  4. Place all the NON rub ingredients (except the roast of course) in the pan.
  5. Season to taste with seasonings (the to taste ones from ingredient list). Mix it all around the pan, and then spread the veggie mixture evenly across the pan.
  6. Spray your rack with cooking spray or rub it with oil.
  7. Place rack in pan over veggies.
  8. Put roast on rack, fat side up.
  9. Now, put that bad boy in your preheated 500 degree oven for about 7 minutes per pound. Since mine was 4 pounds, I cooked mine for exactly 30 minutes. (IMPORTANT: do not open the oven during cooking at all. You need all of your heat in there!) After 30 minutes (or whatever your cooking time is), turn off your oven, set the timer for 2 hours, and LEAVE the room. Do not open the oven until the timer goes off.
  10. Now, if you have a larger roast, or like your meat a little more well, I suggest 2-1/2 hours--or more (you will have to test it out...trial and error). However, no matter how long you cook it, make sure the internal temperature is between 130-150 degrees!
  11. Note: according to The Domestic Man, some people need to keep their ovens on 170 degrees instead of completely off. So, you will need to test and see for yourself as well.
  12. After you have behaved yourself and not messed with your masterpiece, and the timer goes off, you can open the oven and take out your bounty!
  13. Pull the rack out of the pan, with roast still in it, and set aside to rest.
  14. Using a large slotted spoon, remove the veggies from the pan, taking as little liquid as possible, and arranging them around a nice serving platter (leaving the middle empty for roast).
  15. Now, take your pretty little roast, carve it into slices, and arrange them in the center of your serving platter.
  16. There you have it! A yummy Mock Prime Rib with Roasted Veggies dinner that is sure to have whomever you cook it for singing your praises!!
Recipe by Adventures of a Traveling Foodie at