Spicy Roast Beef

We make this for dinner once or twice a month and then have it cold the next day or two for roast beef sandwiches. The first night we’ll often have it with potatoes and gravy or similar.

Ingredients

• Boneless eye of round (these typically weigh 2-3 lbs)
• Use about 1/2 tbsp per pound of beef for each of the following seasonings:
  • Salt
  • Pepper
  • Thyme
  • Oregano
  • Basil
  • Allspice
  • (the original recipe calls for marjoram, but I never have that and have never used it. The original recipe also says to avoid sage.)

Directions

1. Preheat oven to 500. Give it enough time to really get up to 500.
2. Mix seasonings in a bowl, rub all over eye round. It should form a fairly complete layer of crust.
3. Place in a shallow pan (I always put the fatty side up, although I’m not sure if it matters)
4. Cook 5 minutes per pound (2 lbs = 10 minutes; 2.2 lbs = 11 minutes; 2.4 lbs = 12 minutes etc.)
5. After the time is up, turn the oven off and leave the roast beef in the over for 2 hours. DO NOT OPEN THE OVEN DOOR EVEN ONCE, NOT EVEN FOR A SECOND.
6. We like it the best when you slice it as thin as you can.
7. For sandwiches the next day, all you need: white bread, mayo, lettuce, fresh tomatoes and salt & pepper.

• ← Fiesta Chicken Tortilla Soup
• Mommom’s Super Secret Baby Back Pork Ribs →