I note this is a recipe for home cooks and only comes out right with a 3-4 lb. piece of eye round. The result is a Medium Rare tender juicy beef with very little work or effort. This recipe has been going around forever. I read about years ago in a magazine, seen it on TV a bunch of times and a whole bunch of people do it on the web and on You Tube.

I built a natural rack with vegetables to help the beef cook more evenly and I thought the vegetables might infuse the drippings.

Then I applied vegetable oil,  kosher salt, fresh ground black pepper, granulated garlic, smoked paprika and a tiny micro pinch of cloves to the surface of the beef.

Off to a preheated 500 degree oven this 3 pound eye round went uncovered for 15 minutes. If you have a 4 pound roast you might need 20 minutes. Remember this recipe only works with 3-4 pound roasts.

After 15 minutes I shut the oven off and left the roast in the oven two hours.

After two hours I left it sit out a half hour to rest.

I used the juices with some slow roasted beef confit onions I had in my freezer.

My onions are so good that they’d taste good on a shoe. For the best results with this kind of roast you should look for prime grade beef or choice.

I think I’ll serve it with easy salt crusted potatoes. (I post that recipe soon)

Easy Salt Crusted Potatoes

It’s Good and that’s The Forking Truth