ROASTED BEEF "EYE ROAST"

ROASTED EYE ROAST

Eye roast is a cut of meat from the back hip of the cow and it gets a lot of exercise thus a bit of a tough cut of meat. Relatively low fat so not a bad choice health-wise.  To help keep it as tender as possible, cook on high heat and then lower the heat, slice thinly after letting it rest. (always across the grain)

This s a simple as it gets.  Of course you could marinated it over night and make rubs for it, but I made it in a rush.  It will be tasty and I plan actually to make the leftovers into one or two meals. Stay tuned in for the leftover magic coming.

6 POUND EYE ROAST

1 TABLESPOON HORSERADISH

2 TABLESPOON OLIVE OIL

1 TEASPOON OREGANO

½ TEASPOON SALT

½ TEASPOON GROUND PEPPER

2 CARROTS CUT IN 1/3RDS

2 STALKS CELERY CUT IN 1/3 RDS

1 ONIONS CUT IN 4THS

Place all vegetables at the bottom of the roasting pan.  Place meat on top. Pour olive oil over top and then spices.  Rub all over to get the spices and oil fully coating the meat.

Place roast on cut vegetables.

Roast at 425 for 10-15 minutes (turning once) and turn heat down to 350 degrees and roast for another 1 ½ hrs. Remember to  baste a couple of times with its juices during the cooking time.

TIPS:

·         Slice thinly and across the grain after letting it rest 5-10 minutes.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!