Sunday Roast Beef

We were not quite satisfied with the last recipe I tried using an eye of round roast; even though it was cooked in the crock pot, it still turned out to be dry. Since I had purchased a package of two roasts, we needed to find a new recipe. This one, which is very similar to our "dinner wishes" roast recipe, "reminds me of the Sunday roast beef we had when I was a child." That means it was a success!

Sunday Roast Beef

• 3 pound eye of round roast (give or take a few ounces)
• 2 tablespoons olive oil
• 1 teaspoon each salt, rosemary, and thyme
• 3/4 teaspoon each pepper, garlic powder, and onion powder
• 1/2 teaspoon paprika

Bring the roast to room temperature, about an hour of sitting on the counter. Pat dry with paper towels, then rub with oil. Combine the dry ingredients and sprinkle all over the roast. Place on a rack in a roasting pan.

Preheat the oven to 500 degrees. Cook the roast for 15 minutes, then turn the oven down to 300 degrees and roast an addition 40-50 minutes, until the internal temperature reaches 130 degrees. Remove from oven; cover with foil, and let set for 20 minutes.

Slice and serve with mashed potatoes and gravy. And save the leftovers for an upcoming Dutch oven recipe!

Sunday Gravy

• 2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups beef broth
• pan drippings from roast
• 1/4 cup red wine, optional

Melt the butter and stir in the flour until smooth. Whisk in the broth, pan drippings, and wine. Cook until thickened. Season to taste with salt and pepper.