Meaty Goodness... mmmm!

I've used this recipe with Standing Rib Roasts-- in days of yore, when money was apparently no object!-- but now share the method using the lowly Eye of Round Roast, which can be picked up on sale for about three bucks a pound...

Give it a try sometime; I think you'll love it!

High Temp Eye of Round Roast

1. Preheat oven to 500-degrees
2. Season your roast to taste ( I like salt, fresh-ground pepper, garlic powder, etc.) and place in roasting pan, uncovered, with no liquids
3. Reduce oven temp to 475-degrees, put roast in to cook for seven minutes per pound (i.e. a three pound roast would cook for 21 minutes)
4. Turn off oven and do NOT open the door at all for 2 1/2 hours!
5. Slice thin and enjoy!

This makes a delicious, tender, and medium-rare roast out of a normally very tough piece of meat! You can slice it up for lunchmeat too, making an economical cold-cut at half the price of deli-counter meats!

Serve it with Aus Jus sauce, or horseradish... yum yum yum!

I'll have to add it to the menu of my new business venture: In Good Taste, Your Personal Chef.
Have you seen my website?
www.ingoodtaste.homestead.com

Enjoy!