Eye of Round Roast. Whatever that is.

I still have absolutely no idea where this piece of meat is found, but I do know one thing, it tastes pretty damn good.

Yes, the juices weren't flowing out of it and it was a little on the well done side, but this was my first attempt at a roast and Andrew still managed to speak highly of it. Oh, and don't judge me on my cooking until you try making a roast while preparing dinner for 4 other people in the kitchen the size of a hobbits bathroom! 

So, my intentions were to cook at high heat in the oven for a few minutes followed by very low heat in the oven for a few hours. Well, I needed the oven so the roast got thrown into the crockpot instead.

Ingredients:

1 Eye of Round Roast (2-4 lbs)

Salt

Pepper

Cayenne Pepper

Garlic

Directions:

I recommend seasoning the roast 1 day prior to cooking. I was unusually prepared for this roast, but if you decide you want to make this all in one day, try to season at least 30 minutes before cooking.

1. Generously season the roast with salt, pepper, cayenne pepper and garlic. Let sit for 30 minutes to 24 hours)

2. Preheat oven to 500 F

3. Bake for ~20-25 minutes (approximately 9 minutes/lb)

4. Turn oven to 200 F and continue to let 'roast' for 1.5 hours

**This is where I turned on my handy dandy crockpot and threw the roast in there for about an hour at the 'warm' setting.

5.  Remove roast from oven (or crockpot) and let sit for 15-20 minutes before slicing

6. Consume

*I would have preferred this to be a bit more pink and juicy in the middle which I think would have happened had I been able to keep it in the oven.