I forget how I came up with this recipe many years ago. It was crazy at first but after several attempts, I started to get religion. This works! Ever troll around the meat case of the market and see Eye of Round? What is it? The back leg of cattle is made up of 3 muscles, the Top Round, the Bottom Round and the Eye of the Round (in the middle). These muscles get worked by the animal during its time on the pasture and there is less fat on these cuts than the Chuck (shoulder). It is easy to overcook this cut too. A lot of people make Pot Roast out of the Top and Bottom Round so there is always these cuts available. Eye of Round seems to be an ignored cut and will be priced as such. Why not take advantage? Here you go, my crazy method…

1) 2-4 pound Eye of Round. Dry brine or season as you see fit and take out of fridge while you preheat the oven. Put in a roasting pan with a rack if possible.

2) In an insulated electric oven (gas folks, sorry, I need a method for you), preheat oven to 500 degrees. Once heated, cook the Eye of Round for 7 minutes per pound. This will create a bit of crust on the outside. Ready?

3) Now… shut off the oven. Do not open the door nor open to take a peek at it. Let the roast sit in the oven for 2 1/2 hours without being disturbed. The residual heat of the oven as it slowly cools down from 500 degrees will equalize with the temperature of the meat. 2 1/2 hours will yield a medium rare/medium on the Eye of Round. Pull out of the oven and let it rest on a carving board for 10-15 minutes. Slice thin and serve.

Eat.Drink.Savor.