So, my dad loved him a roast beast on a Sunday; specifically an Eye of the Round roast beast, so, when a local market advertised them for a stooopid cheap price, I thought I might as well pick one up and roast it in memory of “the Gen’ral” – as my sister and I called him.
First things first, and I am unanimous about this, my dad would not have cooked a roast this way, or left even a hint of pink in it. Nope, he liked his roast beef well and truly dead – and mebbe just a bit dry and flaky.
Still and all, this method made for a fine roast beast, and with little muss and or fuss.
•1 tbsp olive oil
•1 tbsp water
•1 tbsp smoked brown sugar
•1 tsp paprika
•1/2 tsp Kosher salt
•1/2 tsp Seasoned Salt
•1/2 tsp dried thyme
•6 or 7 roasted garlic cloves
•3 lb Eye of Round Roast
•1 bay leaf
Add the rub ingredients to a blender jar or food processor and pulse until you have a thick paste.
Heat your oven to 500º.
Remove your roast from the fridge, brush with the rub on a foil lined baking pan, and set aside to rest for one hour.
Place the bay leaf on top of the roast, and pop into the oven, uncovered, for about 18 minutes – or six minute per pound.
This next bit is important…
Turn the oven off and leave the roast in the oven – still uncovered – for two to two and a half hours.
Do not open the oven during this time.
Remove the roast from the oven, slice, and serve as you will.
We enjoyed ours with a nice dab o’ horseradish sauce and an asparagus salad on the side.