RECIPE: Paula Brahan's Round Roast - WDAM-TV 7-News, Weather, Sports-Hattiesburg, MS

RECIPE: Paula Brahan's Round Roast

You Need:

1 Eye of the Round Roast (usually about 3 pounds or so at the grocery)
Salt
Pepper
Garlic Powder

To Prepare:

Preheat the oven to 500.

Make a note of the weight of the roast. This will be used to calculate cooking time.

Season the ENTIRE exterior of the roast with seasonings. Coat the whole outside of it.

Place on a roasting pan and place uncovered in the pre-heated oven.

SET 2 TIMERS. ONE FOR 2 HOURS, AND THE OTHER FOR YOUR CALCULATED COOKING TIME.

TO CALCULATE COOKING TIME:

Cook for 5 minutes per pound (medium rare) or 6 minutes a pound (medium).

(Example, if it weighs 5.75 lbs and you like beef medium rare, then cook it for 28.75 minutes - 5 X 5.75 = 28.75)

When the timer set to the cooking time expires, TURN THE OVEN OFF, BUT DON'T OPEN THE DOOR. (not even a crack!)

Leave roast in "off" oven for the remainder of time left on the 2 hour timer. (The roast will only be inside the oven for 2 hours total. Part of it with the oven on, and the other hour and a half or so with it off.) When the long timer goes off, it's perfect!

Slice very thin and have on your favorite bread!

If you make it to take somewhere (this is great to take for the holidays), wrap in foil after it's done and place in a large zip-lock bag. The high heat sears the outside, so the inside is very juicy!

This will last for several days and is great cold. I love it on toasted rye bread!

- Paula Brahan

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