One of my younger recipe testers, an excellent cook, confided that she rarely makes roast beef because she finds it intimidating. Meat is expensive and for the main course just too important to for her gamble with something new. Or so she thought.
I am so proud of her; this new Queen in the kitchen bravely prepared this succulent roast beef recipe exactly as below 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
1. Make beef rub by combining all ingredients except the meat in a small bowl.
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.
Active time: 20 minutes ~ Cooking time: 30 min- 1 hour
Must make ahead ~ can freeze