Roast Beef

We had the privilege of spending the last week with our family in Michigan.

It was wonderful for many reasons and I loved every bit of it.

One of the things I most look forward to though, is working in the kitchen with my Mother-in-law.


As part of a luncheon after my brother-in-law's graduation, we made roast beef sandwiches with horseradish sauce.

They were delicious.

This is how to make the beef that we layered on those sandwiches.

I'm making up quite a bit of it and slicing it really thin to put in Jimmy's lunches next week.

Roast Beef

(Allrecipes.com)

**Instead of just seasoning with salt and pepper, my Mother-in-law suggested I use 2 Tbsp of Paula Dean Seasoning.
Here is how to make it.  In a small bowl, combine 1/2 C salt, 2 Tbsp pepper and 2 Tbsp garlic powder.  Stir and store in a jar.


3 lb eye of round roast
Generously salt and pepper** (I used 2 Tbsp Paula Dean Seasoning which is 1/2 C salt

Preheat oven to 500 degrees.
Place roast in a baking dish or small roasting pan.
Put roast in the oven and close the door.
Reduce heat to 475 degrees and cook 21 mins or if your roast is a different size cook for 7 minutes per pound.
After your timer goes turn off the heat but don't open the oven door.
Leave the roast in for 2 1/2 hours. Don't peak.
Remove roast and slice thinly.