Cathy Calloway'S Eye Of Round Roast

• Eye of Round beef roast
• McCormick's Montreal Steak Seasoning

1. Preheat oven to 500 degrees.
2. Take your Eye of Round Roast and hold it over the sink and sprinkle McCormicks steak seasoning all over it. Cover it with the stuff! Pour a tablespoon of water in a baking pan and put the roast in a pan. It has little fat and the water will mix with the juices to drizzle on meat. Do NOT cover with aluminum foil.
3. I like to cook it medium rare. or so. The ends will be more done, and you can always stick a few slices in the microwave for a few seconds for those who like it more done.
4. You cook it 5 minutes per pound for medium rare and 6 minutes per pound for medium. If you have a 3 pound roast, that's 15 minutes for medium rare or 18 minutes for medium.
5. After the allotted time, turn the oven off. DO NOT OPEN THE OVEN! LEAVE IT IN THE OVEN FOR 2 HOURS.
6. When you take it out, slice very thin. drizzle any juices on it. We like to serve with horse radish cream sauce with thin slices of beef on baguette bread.
7. Good for salads or sandwiches for left overs.
8. Enjoy!
9. Cath

beef roast

Taken from www.epicurious.com/recipes/member/views/cathy-calloways-eye-of-round-roast-50102720 (may not work)