Eye of the Round Roast


Preheat oven to 375 degrees.  Place a 2 to 3-1/2 pound refrigerated roast, fat side up, on rack in shallow roasting pan.  If lean, place pieces of pork or beef fat on top.  Do not add water, do not baste; do not cover.


Cooking time for entire roast:


35 to 45 minutes for rare

45 to 55 minutes for medium rare


To serve:  Place on cutting board or heated platter; cover with foil.  Let stand 10 to 20 minutes before carving.  Pour 2/3 cup dry red wine, 1 cup water, a few drops beef extract and 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 clove garlic, minced, and 1/4 teaspoon crumbled dried thyme into roasting pan; heat and stir to blend.  Serve hot au jus over meat slices.  Amount: 


3 to 4 servings per pound.