I make an eye roast once or twice a year when they are on sale for $1.99 a pound. The secret here is that your pieces of eye roast must be trimmed and be in pieces that weigh 3-4 pounds. You make a paste and rub it all over. Throw them in a 500 degree F oven for JUST 15 minutes. Shut the oven off and leave the roast in there for two hours. Pull them out and leave the roast rest for one half hour and that’s all there is! This rub today just might be the very best one ever! ………Ultra delicious and flavorful!……..Out of the eye roast that was slightly over 8 lbs……after trimming and cooking ……I got 18 – 3oz servings plus 9 – 2oz servings. Leftovers freeze well.

Ingredients for about 25 servings

1 8 lb eye roast

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

2 Tablespoons ground black pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

pinch ground cloves

Directions

Set oven to 500 degrees F

Trim up the eye roast

Get off all the fat and silver skin.

Cut eye roast in half (you want two 3-4 lb pieces. Place roasts in pan.

In a small mixing bowl combine all the ingredients and mix well.

Rub all the meat surfaces well with the spice paste.

this goes in the preheated 500 degree oven for only 15 minutes.*******BUT DON”T OPEN THE DOOR!******** After the 15 minutes DON’T OPEN THE FORKING OVEN and just shut it off. Leave the eye roast in the off oven for 2 hours….. Then you pull out and let rest for 30 minutes to let it rest before you serve.

Enjoy! (P.S. from the drippings from the pan you can bring it to a boil with around 4 or more medium sized sweet onions (sliced very thin) with a little water or a big splash of wine then reduce to simmer and cook about two hours…..It turns into a freaking incredible beefy onion gravy)