I’ve been using this method for years with only minor adjustments and it has yet to disappoint.

Ingredients:

1 eye of round 2 to 3 lbs.

Salt

Pepper

Recipe:

Rub the roast liberally with salt and pepper. Allow to sit at room temp while the oven heats up.

Preheat the oven to 500 degrees.

Place roast in a baking dish on center rack. NOTE: I wouldn’t use glass bakeware for this recipe as the high temps could cause an epic explosion.

Cook for ten minutes per pound: 2lbs = twenty minutes

Turn the oven off – Do Not Open Oven Door!!! The roast will continue to cook. For a two pound roast allow 90 minutes in oven. For a three pound roast allow two hours. Again, resist the temptation to open the oven door during this time. If you have anything smaller than a two pound roast (the one featured was a little over a pound) only cook for one hour.

The result is a perfect medium/medium rare.

Enjoy!