We haven’t been eating a lot of beef recently. I usually only buy steaks and roasts when they are on sale, and it’s been a while since I’ve come across a good deal.  Beef can be so expensive, but it’s something everyone in the house really enjoys and looks forward to. Enter, the eye of the round roast. At around $3.00 per pound, it’s a very affordable cut. I love a beautiful tenderloin as much as the next person, but they’re very pricey!

This is a great option for nice dinner of roasted beef, that doesn’t cost an arm and a leg. Would also be great for entertaining for the Holidays (roast beast, anyone?). It requires a bit of forethought, with the salt marinade overnight, but otherwise it’s pretty effortless. If you don’t have a digital probe thermometer, I highly recommend getting one. To achieve proper medium-rare results with beef, it’s an essential piece of kitchen equipment. Makes roasting meats of any kind a “no-brainer”. I served it sliced, as is. But, it’s also wonderful with a bit of horseradish – or, a jus made from the pan drippings. Leftovers make a fabulous french dip or roast beef sandwiches the next day. Put this on your menu for Sunday dinner this week!

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