Ingredients
One 4- to 6-pound beef eye round roast
Salt/Pepper
Method
Let meat stand at cool room temperature about 45 minutes before roasting. Preheat oven to 450°F.
Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast. (120°F for rare, 140 for medium-rare. Internal temperature of meat will rise about 5°F as roast stands.)
Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.
Horseradish Sauce (optional)
Ingredients:
1 cup sour cream
1/4 cup grated peeled fresh horseradish, or prepared horseradish
1 tablespoon fresh lemon juice
Method:
Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce
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