overnight eye roast

This is one for hot summer days. I do the cooking overnight and then refrigerate until suppertime. You need to have an oven setting that maintains a temperature of about 170 - 180 degrees F. You also need a good exhaust fan and make sure the batteries in your smoke detector are working!

If you're nervous about leaving the oven on while you're sleeping, you might want to do this in the day time. I have to admit that even tho I've been using this "summer roast" method for many years I still tend to wake up during the night to check on it.

Overnight Eye Roast
1 whole eye round roast, 5 - 6 lbs.
olive oil or vegetable oil
1/4 c. seasonings to taste (e.g., garlic pepper blend, Mrs. Dash, dried minced onion, cajun spices, etc.)

Brush or rub oil on all surfaces of roast, then roll the meat in enough seasonings to cover. Use your favorite "dry rub" seasoning blend, but don't use too much salt because it will dry out the meat. We like this to be nice and spicy with crunchy bits (like the dried minced onion) that add some texture.

Preheat oven to 550 degrees F. Place roast on a wire rack in a roasting pan. Roast uncovered for 5 minutes per pound. (This is when you need the exhaust fan on HIGH and the windows open!) Without opening oven door, turn the oven down to 180 degrees F. and keep "roasting" for an additional 1 hr per pound or more. The roast will be well browned on the outside and medium (still a little pink) inside. Serve hot (for breakfast?!) or refrigerate 8 hrs and slice to serve cold. The spiciness is especially nice when the beef is served cold.

IMPORTANT: Use an oven thermometer to make sure that your low setting maintains a temperature higher than 160 degrees. Refrigerate promptly after removing from the oven.

suky