Perfect Eye-of-Round Roast

Name: Perfect Eye-of-Round Roast
Yield: serves 6 to 8
Ingredients: 1 beef eye-of-round roast, 2 1/2–3 pounds; 1 tablespoon vegetable oil; 1 teaspoon The Lady’s Seasoned Salt; 1 teaspoon paprika; 1/2 teaspoon sugar; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon ground ginger

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

1 beef eye-of-round roast, 2 1/2–3 pounds

1 tablespoon vegetable oil

1 teaspoon The Lady’s Seasoned Salt

1 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon ground ginger

Preparation

Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135–140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

Paula Deen's Kitchen Classics

TagsBeef Meat Main Dinner Roast Cast Iron Skillet Cookbooks

Recipe notes

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