I've got a beef roast in the oven right now. It's a high temperature cooking method for a tougher piece of meat that is supposed to come out nice and tender. We'll see. If it fails, we're going to be sawing at this meat, our knives making those little squeaky noises.

Eye of Round Roast, High Temp Cooking

Wash a 3 or 4 pound eye of round and pat dry with paper towels. Rub all over with some kind of seasoning made of salt, garlic salt, onion powder, black pepper, etc. I used Montreal Steak Seasoning.

Place in a shallow pan. Preheat the oven to 500 degrees. Turn down to 475 degrees and put the pan of meat in it. Cook for 7 minutes per pound (21 - 28 minutes) then turn off the oven and don't open it for 2 1/2 hours. Remove from the oven and put under a foil tent for 15 minutes.

Slice thin.

Wish me luck. It sure smells good.

We having a sweet potato casserole with it and sauteed onions. The whole reason we bought this roast is the cat likes gravy and there is never enough with his canned cat food so we bought a jar of Heinz beef gravy. We're having some of it with the beef roast in case he doesn't like it enough to finish it off on his own.