EYE OF ROUND RECIPE

by Scott LaCagnin

3 lb. eye of round roast
Salt and pepper or a meat rub to taste

Preheat the oven to 500 degrees.  Season the roast with salt and pepper or meat rub and place in a roasting pan or baking dish.  Do not cover or add water.

Place the roast in the preheated oven and reduce the temperature to 475 degrees.

Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2-1/2 hours.  Do not open the door at all during this time!

Remove the roast from the oven.  Carve into thin slices to serve.

This method takes a tough piece of meat and makes it very tender.

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