Poor Man's Prime Rib

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I don’t know about the rest of you, but I have a lot of recipes, and I have them everywhere. I have books full of bookmarks and Post-it notes, recipe boxes bursting at the seams, files overloaded with printed out recipes, as well as seven different labeled folders in my email. The other day I thought it might be a good idea to clean out one of my email folders, and came across this recipe that I had saved more than a decade ago. As luck would have it, the place where I shop had eye of round roast on sale this week, so I decided to give it a try. 

 

I have to confess, I wasn’t expecting much. In fact, it took a great deal of strength to shove a $20 roast into a 500° oven with nothing other than a thin coating of dry seasoning. Much to my surprise, it turned out to be delicious. It reminded me quite a bit of the roast dinners that we used to get Sundays in our local pub when we were living in Oxford. For the sake of nostalgia, I served mine with roasted potatoes and two veg. It was an easy meal to put together, a wonderful bit of nostalgia, and tasty to boot. I will be making French Dip Beef Sandwiches later in the week. Yum! Poor Man's Prime Rib

 3 lb. beef eye of round roast

1 t. garlic powder

1 t. onion powder

Salt and freshly ground black pepper, to taste

 Preheat the oven to 500°F. Combine garlic powder, onion powder, salt and pepper in a small bowl. Rub thoroughly into the meat and place roast into a roasting pan or baking dish.

 Do not cover or add water.

 Place the roast in the preheated oven. Reduce the temperature to 475°F. Roast for 21 minutes (seven minutes per pound), turn off the oven, and let the roast sit in the hot oven for 2½ hours. Do not open the door at all during this time!

 Remove the roast from the oven (the internal temperature should have reached at least 145°F). Carve into thin slices to serve.

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