Easiest Eye-of-Round Roast

Usually, the eye of round roast is considered a tough lean cut of meat and takes quite a bit of work to tenderize it.  Of course, putting it in the slow cooker is always an option, but I was short on time.  The oven roasting technique I used gives the roast a crusted outside, with a juicy pink center.  It really is a tender, juicy roast and I promise the easiest one you will ever make!  Enjoy!

A perfect roast.

Ingredients:
1-3lb eye of round beef roast
sea salt and fresh ground black pepper
1tsp dried herbs of your choice (I used thyme, garlic and rosemary)

Directions:

Perfect tender slices of roast

1. Preheat your oven to 500F.  Season with herbs and a generous amount of salt and pepper.  Place in a roasting pan or baking dish.  Do not cover.  Do not add water.
2. Place the roast inside your preheated oven.  Reduce the heat to 475F.  Roast for 7 minutes per pound (for a 3lb roast cook 21 minutes).  Then turn your oven off and let it sit in the hot oven WITHOUT OPENING THE DOOR for 2 1/2 hours.
3. Remove, slice and serve.

Nutritional Information:
1 serving = 4oz sliced roast
Calories: 190
Carbs: 0
Fat: 10g
Protein: 23g
Sodium: ~200mg