I found this recipe online and though I don't cook roast beef as much as I used to, when I do plan it for dinner, this is the one I go to. It uses a cheaper cut of meat, eye of round, and turns it into mouthwatering loveliness. I have adjusted the original recipe only slightly and always buy a good sized one from Costco so that I have leftovers for the freezer.
Leftover roast beef, sliced thinly, makes an excellent leftover to store in your freezer for hot summer weather meals to hearty winter stews. From gyros to beef and cheddar toasted sandwiches, to salads, soups, and stuffed peppers, this is the recipe that starts it all.
Eye of Round Roast- size (in pounds) noted, completely thawed
Spice Blend, your choice. (I used 1 tsp each salt and black pepper, 1 tsp garlic powder, and 1/2 tsp thyme)
Preheat the oven to 500*F. While it's heating, put your roast in a deep roasting pan, and dry the liquids with a paper towel. Rub the spice blend into the meat. When the oven is heated, pop it into the oven for exactly 7 minutes per pound- set the timer- and, like the high temperature roast pork loin, do NOT open the oven door. After your timer goes off, here's where it gets tricky- and you have to figure it out for your oven, I can't tell you one way or the other- set your timer for another 2.5 hrs. and turn off the heat- or, in my case, turn the heat down all the way to 150*F and let it cook slowly at that temperature. My oven loses too much heat to turn it off all the way.
The Domestic Man himself has a great temperature chart on his original recipe, so you can cook it to the doneness you prefer. We like medium rare in our house.
When the temperature outside dips enough that you start thinking about heating up your house with baking and cooking, I hope you remember this recipe!
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.