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
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 meat in the oven and reduce the temperature to 475 F. 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.
Do NOT Open the Oven doors at any time until the very end or it will NOT Cook Properly. The internal temperature of the roast should be 145 F when you take it out. Cover it lightly with foil and let it rest about 10 minutes before slicing it thinly. Serve with baked potatoes and salad or any other side dish you prefer.
We'd love to hear your suggestions and thoughts too, please feel free to share them in the comments below!