EYE ROUND BEEF ROAST

Hello foodies, let's do an inexpensive beef roast. We'll use the eye round of beef. A rather inexpensive cut. Deceptive to the eyes. On first appearance one may think it is a sirloin. Hah, wrong. It's a tougher cut, with mitigated marbling. But we'll do this low sodium, roast it for about an hour, and slice it thin. Make sandwiches with all grain bread, and lots of vegetables. Or serve it with steamed veggies. OK, this is so easy I love it. Ready?

INGREDIENTS

3 lbs. beef eye round roast. If your butcher can tie it fine, if not no big thing. If it is tied it holds its shape.

1 tsp. kosher salt

Garlic powder as much as you want

Fresh crushed peppercorns as much as you want

1/2 cup olive oil

DIRECTIONS

Preheat oven to 375 degrees F.

Place roast into a pan lined with parchment paper. Rub olive over meat. Then mix all seasonings in a small bowl, then rub it into the meat. 

Roast it for about 45 minutes. Take it out, cover with foil and let it rest. The key is 20 minutes per pound. 3 lbs. x 20 = 60 minutes. But we'll take it out at 45 minutes, as it will continue to cook after it is removed from the oven.

Serve warm.

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