Eye Round Roast (shown with wintersquash risotto)

This is a great example of two cooking types: Dry and slow. This has got to be my all time favorite way to cook this roast, the full beef flavor, the tendernes and the blush of pink is just what beef should be all about! I kept the seasoning to just salt and pepper, which is all this wonderful cut really needs.

1 Sunnybrook Eye Round Roast
Kosher Salt and Fresh Ground Black Pepper


Prehat oven to 500 degrees F. (make sure to allow it come up to temperature)

Season roast liberally with salt and pepper. Place roast in a cast iron skillet (or quality roasting pan that can with stand the high heat), fat side up.

Quickly and carefully place skillet in oven, taking care not to leave the door open too long. Immediatly reduce heat to 450 degrees F. Roast for 22-25 minutes (about 4 mintues/pound). Turn off oven. DO NOT OPEN THE DOOR FOR 2 1/2 HOURS. Trust me, it seems so oddly simple, but it is truly the way to go!

Remove from oven, place on cutting board and slice into thin heavenly succulent  beef!! (leftovers, if there are any will make the best roast beef sandwhich you ever had).