Lemon Rosemary Roast Beef

One of my younger testers who is an excellent cook, confided that she rarely makes roast beef because she finds it intimidating. Meat is expensive and for many, the main course is just too important to gamble with. But, she bravely tried this recipe and immediately declared it a “keeper.” It is so easy and comes out perfectly roasted every time.

1 (2 to 3 pound) eye of round

juice of one lemon

2 garlic cloves, minced

1 tablespoon kosher salt

1 teaspoon sugar

1 teaspoon coarsely ground black pepper

2 to 3 tablespoons fresh or dried rosemary, chopped

2. Unwrap beef making note of its weight. Rinse and place in a large plastic bag. Using your hands, spread the rub over the entire surface of the meat. Seal bag and refrigerate 8 hours or overnight.

3. Preheat oven to 325 degrees. Remove meat from bag and place in a baking pan. Cook 15 minutes per pound for rare, 20 minutes per pound for medium.

4. Cool before slicing. Serve warm, room temperature or cold.

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