Me-Mes Eye of Round

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   The best things about this recipe are: its affordable (at about $16 for a 3 pound roast, your family of 4 can eat on it at least 3 times), its easy, and its great for gifting.

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   I make these and place a roast in a gift bag with two loaves of bread and my husband and I deliver these to his partners the week of Christmas every year.

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   Its a big hit.

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   Preheat the oven to 500 F. Yes, 500 F.

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   Make a note of the weight of the roastwrite it down, unwrap the roast and then throw the wrapper away.

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   This will be used to calculate cooking time.

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   (I see you digging in the trash to find the label.

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   I see you!)

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   Season the entire exterior of the roast with seasonings.

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    I like to start with the salt then wait a minute or two.

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    The salt pulls some moisture out of the roast which allows the garlic powder and pepper to stick better.

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    Coat the whole outside of the roast.

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    When I say coat it I mean really coat it.

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    Like the seasonings are protecting the roast from the air in the room.

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    Dont let any roast show through the seasoning.

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    When you say Is this enough?

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    add more.

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    You will cook the roast for a short time which we will calculate in a moment, then leave it in the oven for the remainder of 2 hours with the oven off and the door closed.

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    No matter how long the oven is on, the roast stays in the oven for a total of 2 hours.)

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    It will be perfect every time.

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    Now, to calculate your cooking time.

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    Medium rare is what I recommend: To get this result, cook for 5 minutes per pound.

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    6 minutes a pound would result in a medium roast.

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    Example, if the roast weighs 5 pounds and you like beef medium rare, then the oven will be on for 25 minutes because 5 minutes per pound times 5 pounds equals 25 minutes.

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    Youll then turn the oven off and leave in for another hour and 35 minutes (for a total of 2 hours).

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    Lets try another.

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    Say you want it medium and your roast is 3.5 pounds.

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    So, 3.5 pounds times 6 minutes per pound equals 21 so the oven will be on for 21 minutes then off for the remaining 1 hour and 39 minutes.

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    I recommend that you set 2 timers.

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    One for 2 hours and the other for your calculated cooking time.

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    Just push start on both timers at the same time.

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    Place the roast on a roasting pan and place the pan uncovered into the pre-heated oven.

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    Start both timers!

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    When the timer set to the cooking time expires, turn the oven off but do NOT open the door (not even a crack).

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    Leave roast in the turned off oven for the remainder of time left on the 2 hour timer.

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    When the second timer goes off, remove pan from the oven and you are ready to slice it.

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    Slice it very thin and have on your favorite bread.

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    If you make it to take somewhere, wrap it in foil after its done and place it in a large Ziplock bag.

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    The high heat sears the outside, so the inside is very juicy and the juice will leak out of the foil!

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    So make sure to put it inside of a bag.

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    This will last refrigerated for several days and is great cold.

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    I love it on toasted rye bread with mayo and mustard.

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    PS: This recipe is one I grew up watching my Me-Me make, although she made it in an old metal refrigerator that had been converted into a smoker.

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    Its great in a smoker at low heat for about 2 hours.

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