A Forking Great eye roast is pretty easy to make after you trim it. The trimming is the hard part. There is all kinds of HARD fat and silver skin that is like rubber all around the eye roast. It’s something to just take your time with and be careful not to cut yourself.

I’m not so good at trimming beef and this took me between 20 – 25 minutes.

Then the rest is easy!

Set your oven for 500 degrees F.

Ingredient for around 20 servings

1 whole eye roast – trim off all the fat and silver skin

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

1 Tablespoon + 2 1/2 teaspoons ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon Aleppo pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

big pinch ground cloves

Directions

Preheat oven to 500 degrees F

Pull all cleaned up and trimmed eye roast out about an hour before you roasting it.

In a small bowl mix together the oil, Worcestershire sauce, salt, peppers, garlic, paprika and cloves.

Rub the mixture all over the eye roast.

Place eye roast in a pan and put the pan on a middle rack in the oven.

Set your timer for 15 minutes. After 15 minutes shut the oven off BUT DON’T OPEN THE OVEN DOOR! LEAVE THE EYE ROAST IN THE OVEN FOR TWO HOURS.

Read the directions again so you don’t screw up.

15 minutes at 500 degrees F. Shut off oven but DON’t open for two hours.

Your eye roast will be delicious and a perfect medium rare.

Your welcome

P.S. juices in pan can be cooked with onions or shallots and a little wine, a little water and can be an amazing beefy sauce.