Wednesday, November 17, 2010

Durham Eye of Round Beef Roast

Imagine yourself eating a Sunday supper in an episode of "Leave it to Beaver" and June leans over and dishes you out a fabulous roast beef dinner. This is the beef she'd serve. It's economical but done right, it's company worthy and you look like a smart hostess minus the dated apron. This is really more of a cooking method versus a recipe. The trick is to use an electric knife and slice it as thin as you can get it. Makes ridiculously good sandwiches. Must be made 2 days in advance so this take a little planning!

Durham Eye of Round

4-lbs. eye of round beef roast

Marinade:
1/2 cup olive oil
1/2 cup vegetable oil
1/c cup vinegar
2 Tbls. seasoning salt such as Lawry's
Dash of Worcestershire sauce

Place beef in large plastic freezer bag. Mix marinade and pour over roast. Marinate for at least two days, turning occasionally. Preheat oven to 450 degrees. Remove beef from marinade and place in roasting pan. Bake uncovered for 20 minutes. Now the fun part - leave beef in oven (DO NOT OPEN THE DOOR) and turn oven off. Let sit for two hours. Remove and let sit for 10 minutes. Then slice, against the grain, as thin as you can and enjoy.

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