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Perfect Eye-of-Round Roast

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 beef eye-of-round roast, 2 1/2–3 pounds
1 tablespoon vegetable oil
1 teaspoon The Lady’s Seasoned Salt
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground ginger

Preparation

  1. Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135–140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

Paula Deen's Kitchen Classics
TagsBeefMeatMainDinnerRoastCast Iron SkilletCookbooks
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