Contrary to popular belief, you can take poor cuts of meat and turn them into delicious meals with minimal effort. For instance, this recipe takes about 5 minutes of preparation time. Eye of round roast is usually one of the least expensive cuts of meat you can find and is cut from the beef hind quarters. A round steak is sold in 3 different "cuts" -which are the Bottom Round, The Top Round (which can be a steak or a roast labeled London Broil), and the Eye of Round (again, sold as steak or roast). For the sake of this recipe, we recommend the Eye of Round as it is the Most Tender cut of the three.
Case in point, this roast was $2.99 per pound, which is by far the lowest price for USA raised beef in our area. This one roast will easily serve 8 people a hearty 8oz serving which equals about $1.48 per person for a Prime Rib Dinner.
1 3-4lb Eye of Round Roast
1 Tbs. Cracked Black Pepper (Freshly Ground)
1/2 tsp Thyme
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 tsp Coarsely Ground Salt
1/4 tsp Crushed Rosemary
Preheat the oven to 500F (Yes, 500F). While it is preheating, Combine all of the spices in a small bowl, mixing well.
Place the top round roast in a casserole dish and rub it vigorously with the seasoning mix, make sure to rub the ends with seasoning too. Turn the roast so the fattiest side is facing UP.
Place the meat in the oven and reduce the temperature to 475F. Cook the meat for 7 minutes per pound. (For a 3 lb roast, cook it for 21 minutes, a 4# roast cook it for 28 minutes).
Once the meat has cooked for the appropriate amount of time, immediately SHUT Off the oven but DO NOT OPEN THE DOORS. Leave the Roast in the oven for another 2 1/2 hours.
We'd love to hear your suggestions and thoughts too, please feel free to share them in the comments below: