Perfect Eye-of-Round Roast

by Ellie Weightman - Adapted from Paula Deen's recipe in "Kitchen Classics" Cookbook

A cast iron skillet is needed for this recipe.

Ingredients:
1 beef eye-of-round roast (2 ½ to 3 lbs)
1 tblsp sunflower or vegetable oil
1/4 tsp Liquid Smoke
1 tsp Seasoned Salt (optional)
1 tsp paprika
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp ground or fresh ginger

Directions:
Make sure of the size of your roast, look at the label on the piece of meat or use a kitchen scale if you have one on hand. It matters for the cook time.

Preheat oven to 500º. Mix oil and liquid smoke in small bowl.  Rub the roast with oil/smoke mix. Mix all the remaining ingredients in a small bowl. Completely coat all sides of the roast with the seasonings. Place roast in a 12 to 15 inch cast iron skillet. Put roast in the oven and immediately lower the temperature to 350º. Roast the beef for 20 minutes per pound (this is where you need to know the weight of your roast). Use a meat thermometer and cook to 125º for medium-rare or 135-140º for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of the meat.

Good leftover too!