Our beef share came with an eye of round roast, a cut I had not previously encountered but that I understand to be quite a good quality roast. I prepared it yesterday via this technique, a recipe shared with me by my mother-in-law. It was delicious!
1 3-lb eye of round roast
3-4 cloves garlic, cut into slives
Salt and pepper
If the roast is frozen, thaw it completely. Let it sit on the counter for an hour or two before roasting, so it comes closer to room temperature. When you're ready to roast, preheat the oven to 500 degrees.
Using a sharp, slender knife, cut slits into the meat and push slivers of garlic into them. Do this generously on all sides of the roast. Then sprinkle the roast generously on all sides with salt and pepper.
Place the roast in a roasting plan or casserole and put it in the oven (do not cover or add any liquid, just put it in as is). Immediately turn the heat down to 475. Roast for 21 minutes, then turn off the heat and leave the roast in the oven for another 2 1/2 hours; do not open the oven door during this time. The roast will come out cooked rare, tender and delicious.
You can serve the roast at room temperature, as for a buffet, or warm it back up before serving at the table.
Serves about 6.