Beef round eye round roast is cut from eye round muscle removed from bottom round. It is naturally boneless, with an elongated shape and a slight fat covering. It is usually prepared by braising or roasting.
1 (3 pound) beef eye of round roast
bacon fat (or olive oil)
salt and pepper to taste
Preheat the oven to 500 degrees F (260 degrees C).
I melted a few tablespoons of bacon fat and covered the roast with it, then
seasoned the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven.
Reduce the temperature to 475 degrees F (245 degrees C).
Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours.
Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
REMEMBER: Grass-fed beef cooks faster so you might want to modify the times a bit