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Roast Eye of the
Round
3 to 4 pound eye of round roast
1 tablespoon meat tenderizer
2 garlic cloves, minced
1 teaspoon black pepper
1 tablespoon salt
3 tablespoons kitchen bouquet
Rub roast liberally with meat tenderizer,
minced garlic and black pepper; pierce many times all over with a long
tine fork; coat with Kitchen Bouquet. Place in preheated 500 degree
oven for 10 minutes; reduce temperature to 320 degrees; cook 13 min./lb
for rare, 15min/lb for medium. Do not open oven door. Remove at end
of cooking time. Pour 1/4 cup hot butter over all and let rest before
carving. Slice enough for dinner in thin slices.
NOTE: AFTER DINNER, SET ASIDE ABOUT 1 POUND OF ROAST
TO BE CUBED AND SLICE REMAINDER IN THIN SLICES. REFRIGERATE IN PLASTIC
BAGS.
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