Roast Beef (Coasting Method)

The "eye of the round" cut of meat is not only one of the leanest but also one of the most affordable. Eye of round, also called rump roast, is typically more tough because the muscles get a lot of exercise. Normally you would use moist heat to cook this cut, however, this recipe uses high heat for a short amount of time to get the job done. 

Beef Roast - out of the oven (rested for 10 minutes)

Beef Roast - Well-done

Recipe/Directions:
Pre-heat your oven to 500F.
While the oven is pre-heating, season the roast* with salt and pepper.  (I love garlic so I cut 3 or 4, 2-inch deep slits in the raw beef and add a clove of fresh garlic in each.) Don't be afraid to be generous with seasoning.  Place the roast in the oven in a metal roasting pan - do not cover or add liquid to the pan. Let it cook for 5 minutes at 500F and then turn the heat down to 475F**. For medium rare, continue cooking for 7 minutes per pound.  For medium, continue cooking for 8 minutes per pound.  For well done, continue cooking for 10 minutes per pound.  SET A TIMER!! (remember that unless the roast is very evenly shaped, the thinner portion will be cooked more well done.) (My roast was 2.5 pounds so I cooked it for 17 minutes at 475.) Once your cooking time is up turn OFF the heat.  DO NOT OPEN THE OVEN DOOR.  Let the roast sit (aka COAST) in the hot oven for an additional 90 minutes WITHOUT OPENING THE DOOR.

Once the cooking/coasting is done, remove from the oven, to a platter that will allow any drippings to be spared, cover with foil for 10 minutes.  There may not be enough beef drippings to make gravy but it will be delicious drizzled over the sliced, ready-to-serve beef.

*alternate seasoning method:  Marinate roast in 1/2-3/4 cup Italian Dressing + 1 tsp. chopped garlic (this is the seasoning method I used for the above pictures) refrigerate for 1-4 days.   Drain liquid prior to cooking.

**During the cooking/coasting time, you have time to prepare your side dishes.

A great way to add veggies to this roast is to add new potatoes in a separate dish covered with foil at the beginning of the 500F cooking term. Spray the pan with cooking spray, season the veggies with salt and pepper and put them in the oven with the beef. The potatoes were creamy on the inside and crusty on the outside--yum! If you would prefer fewer carbs - you could do broccoli, cauliflower, asparagus, mushrooms, etc. Basically any veggie that doesn't have high water content will be delicious prepared this way. 

Of course I had something special to go with the beef--Baked Bleu Cheese (a spread) is my preferred,

https://scratchonly.blogspot.com/2018/08/baked-bleu-cheese.html?q=bleu It is a perfect taste treat OR horseradish mixed with plain Greek yogurt, salt &  pepper optional, if you want two sauces/spreads options.

Another wonderful part of this recipe is leftovers which makes the minimal amount effort even better because you can eat this for more than one day! 

adapted from:  http://mytinyyheiney.blogspot.com/