By Caitlin Tilton
Preheat oven to 500° F
3 LB Eye of Round Roast
Season with salt and pepper, garlic powder, maybe lemon pepper, or whatever you like.
Put roast in the oven and turn down oven to 475°. Bake for 21 minutes. (7 minutes per pound.)
Do not open the oven door.
Turn off the oven, or set it on very low, like 200°, and leave roast in there for 50-70 minutes. (About 20 minutes per pound for medium rare. It varies, depending on your oven, the shape of the roast, and how rare you like it.) You could use a meat thermometer, too.
Then take out the roast. Let it rest a while before slicing. I don’t have a fancy slicer, although I’d love to get one sometime. I just use a knife.
I make this about once a week, so there’s something to eat that’s cooked already.
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