Classic Roast Beef
Yield: Makes 6 to 8 servings
- 1 (3 1/2-pound) eye-of-round roast
- 1 1/2 tablespoons salt
- 2 teaspoons pepper
- Let roast stand at room temperature 45 minutes.
- Preheat oven to 450°.
- Place roast, fat side up, on a rack in a roasting pan. Sprinkle with salt and pepper. Add 1/4 inch water to bottom of pan.
- Reduce oven temperature to 350°, and bake on middle oven rack until a meat thermometer inserted into roast registers 145° or to desired degree of doneness. Remove from oven, and let stand loosely covered with foil 10 to 15 minutes. Slice roast beef thinly for sandwiches.
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