Roast Beef

Roast beef is very easy to make at home, and turns out way better than just buying plain cold cuts for a sandwich.

Ingredients

• Eye of round roast
• Montreal Steak Seasoning, 2 tbsp per lb of meat
  • You can actually use whatever seasoning you like based on what you want your beef to taste like, even just a blend of salt and pepper works great.
  • This sounds like a lot, but only some of it will absorb into the meat and a lot of it will cook off when seared.
• Cooking oil

Directions

1. The day before, pat the roast dry with a paper towel and dry rub the meat with 1/2 of the seasoning (so, 1 tbsp per lb of meat). Refrigerate overnight on a wire rack.
2. The next day, reapply the other half of the seasoning (so, the other 1 tbsp per lb).
3. Rub a thin layer of cooking oil on the meat.
4. Let the meat stand for 1 hr to come to room temperature.
5. Preheat oven to 250 degrees F.
6. Heat oil in a pan on medium high. Sear the meat in the pan, 2-3 minutes undisturbed on each side.
7. Put the beef back on the wire rack and cook in the oven until the meat reaches 120 degrees F in the center.
   • A probe thermometer is really helpful here.
8. Remove the beef from the oven and let rest for 15 minutes before carving.
9. Serve on a sandwich or by itself, perhaps accompanied by some gravy or au jus. You can use the juices from the beef in the gravy/au jus.