Classic Oven Roast Beef

Ingredients

• •1⅝ lb boneless beef eye of round roast
• •¼ tsp ground black pepper

Method

Adapted from the Armed Forces Recipe Service

1. 1Preheat the oven to 350°F (a standard, non-convection oven).
2. 2Pat the beef roast dry with paper towels.
3. 3Season the roast on all sides with ¼ tsp ground black pepper.
4. 4Place the roast in a small roasting pan or oven-safe skillet, any fatter or rounder side facing up.
5. 5Insert an oven-safe meat thermometer into the center of the thickest part of the roast.
6. 6Place the roast in the preheated oven, uncovered, with no added water.
7. 7Roast for 30 minutes — this is only an early check point; a roast this size needs significantly more time before it's near done.
8. 8Continue roasting, checking the internal temperature every 5-10 minutes after that, until the thermometer reads 155°F — about 60-80 minutes total for a 1.5-1.75 lb roast.
9. 9Remove the roast from the oven as soon as the thermometer reads 155°F.
10. 10Let the roast rest for 20 minutes before slicing — the internal temperature will rise about 5-8°F during this rest, to roughly 160-163°F.
11. 11Slice the roast thinly against the grain.
12. 12Serve immediately.