Eye of Round Beef Roast – Cooking Method

This is more of a cooking method than a recipe, thus the title. I’ve heard this called a substitute for prime rib, trust me it’s not. It’s very good, but you won’t be fooling anyone into thinking this is prime rib! If you have an electric slicer, or you are very deft with a knife, this makes incredible sandwiches when sliced as thin as possible.

Ingredients

• 3-pound beef eye of round roast
• Salt and pepper

Instructions

1. Preheat the oven to 500f.
2. While the oven is heating up, season the roast all over by rubbing it with salt and pepper.
3. Place the roast in a lightly greased roasting pan.
4. Place the roast in the preheated oven, and immediately reduce the temperature to 475f. Roast for 20 minutes (about 6.5 minutes per pound).
5. Turn the oven off, and leave the roast in the oven undisturbed for 2 hours. Do not open the door until the 2 hours are up!
6. The roast needs no rest time, you can carve and serve it right away, but keep in mind that it will be very juicy.
7. Slice as thinly as you can for the best results.

Makes about 12 servings

Notes

• Leftovers make excellent sandwiches.
• If you wrap the roast up tightly and refrigerate until cold you could slice it for sandwiches or a cold cut platter.