Seldom do I write about a recipe, though I love to cook.  I’m writing this post only because I’m SO amazed with the results of the recipe I found yesterday … I must share the word!!

Beef eye of round roast … I was leaning toward marinating it for 24 hours then cooking it covered and on low moist heat for several hours.  I found some recipes on Epicurious (www.epicurious.com) that sounded good.  I typically go to that site because the recipes are rated by “real people” who also provide alternate ingredients and methods. 

Then I searched a bit farther and came across a site I’d not visited before.  Somewhat like Epicurious, the recipes were rated.   I found what seemed to be a bizarre recipe for eye of round roast.  It called for EXCEPTIONALLY high heat, no liquid, and the roast uncovered.  I was very leery about this because this type of roast would typically come out very tough roasted at such high heat without any moisture or marinating beforehand.  I’d have passed it by except the ratings were VERY high. With 231 ratings the average was 4.5 out of 5.  So I decided to give it a try.

I rubbed the roast with kosher salt and Montreal steak seasoning and then followed the cooking instructions exactly.  Unbelieveable.  This was absolutely the easiest roast I’d ever cooked and the result was superb!!  I’d made some Bearnaise in advance thinking it might need it.  Though the Bearnaise was nice addition, the roast still would have been perfect without it.  This is a winner and I encourage others to try it!!  Here’s the link: http://allrecipes.com/Recipe/High-Temperature-Eye-of-Round-Roast/Detail.aspx

It sliced (cross grain) easily, was tender and beautifully pink inside.  Sliced very thinly it will make great cold roast beef sandwiches.

Bon Apetit!