Make a one-hour oven roast beef with the eye of round roast. It’s perfect for roast beef sandwiches. Cook it nice and rare and slice it extra thin. A cheater roast beef in the fridge is great inspiration. The sandwich possibilities are endless.
It’s easier to get in the flow of creative work when you have the right tools and plenty of stuff to play around with. Think of the florist whose creativity is made possible by all the greenery, vases, and flowers within reach. Cooking is the same way.
A well-stocked pantry and fridge full of leftovers makes for great dinner improv and a nice rare roast beef in the fridge is a great start. This Cheater roast beef uses that age-old method of super high heat for 15 minutes for a nice brown exterior. Then reduce the heat for 30 to 45 minutes to slowly roast the meat to doneness. You’ve probably used this method on beef tenderloin. It works just as well with a rump or an eye of round roast at about a third of the price.
- 4 to 6 pound eye of round or rump roast (it's the one that looks like a small football)
- About 1/4 cup Cheater dry rub (or your own salty/peppery spice blend)
- Optional seasonings: Spoonful or two of Dijon mustard and liquid smoke
- Heat the oven to 500 F.
- Spread the dry rub all over the roast. Smear on the mustard and/or smoke, if you like.
- Place the roast on a rack in a roasting pan.
- Cook for 15 minutes. Decrease the oven temperature to 300 and cook for 30 to 45 minutes longer. Use an instant read thermometer to check the internal temperature after 30 minutes--especially if you have a smaller roast. We like to take it out of the oven at about 115º to 120º F for a nice rare roast.