Roast Beast.. Ok it’s really beef

I have been so excited/nervous to make this. Ive been talking about making it for a week or so now and everyone thinks that i am talking about a roast that you would put in the crock pot. Though I ole a good crock pot chuck roast this is the kind of roast beef you would put on a sandwich that is still sort of medium rare. Turns out that you use eye of round to make such a roast. I saw the original recipe (which seemed fairly simple surprisingly) on “a week in a day” on the cooking channel. Rachael Ray was making roast beef sandwiches but I just wanted the meat dipped in some au jus. My dh ended up doing the cooking on this recipe because i had to work. Being November and all I’d like to take a moment to say how thankful I am to have such a wonderful partner in life.

• 1.5-2 lb eye of round beef roast (if you can only find a larger one which was our case don’t be afraid to cut it in half and make two. We weren’t)
• olive oil
• sea salt and cracked black pepper
• Dried rosemary seasoning or a blend that includes rosemary

Let the roast come to room temperature. It doesn’t have to be exact you just don’t want it to be ice cold when you put it it the pan. That would cause the meat to be shocked and sort of seize up making for a tough roast.

Preheat oven to 475 degrees

Season the roast with salt, pepper, and your rosemary.

Preheat a Dutch oven or a large iron skillet over high heat. You want it’s to be very hot. Add a few table spoons of olive oil to the pan and brown it on all sides for a total of about 5 minutes. Then transfer the skillet into the oven. Let cook about 30 minutes or until the internal temperature is 120. It is going to be pink in the middle and that’s good in my book.

You then want to slice the roast very thinly. Think roast beef sandwiches here. An electric knife is good for this job. Dip the meat in some warmed beef stock. This turned out way better than expected and I expected greatness.

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