BEEF EYE OF ROUND SATISFIES EVERYONE

1 (2 1/2-pound) beef eye of

round roast 3 tablespoons extra-virgin

olive oil

1/4 teaspoon salt 2 teaspoons fresh ground

black pepper

1 teaspoon chopped fresh

rosemary

1/2 teaspoon dried oregano 5 garlic cloves, smashed

and unpeeled

1 cup chicken stock, divided

Preheat the oven to 500 degrees. Brush the beef with olive oil, and season it with the salt, pepper, rosemary and oregano. Set a roasting rack securely in the pan and spread the unpeeled garlic cloves over the bottom of the pan. Pour 1/2 cup of the stock into the pan, then put the beef on the rack.

Transfer the pan to the oven and reduce the oven temperature to 475 degrees. Roast for 12 1/2 minutes if you prefer medium-rare, or about 16 minutes for medium. (In case your roast is not exactly 2 1/2 pounds, the calculation is 5 minutes per pound for medium-rare and closer to 61/2 minutes per pound for medium.) Turn off the oven and do not open the oven door. Leave the beef in the (turned-off) oven to slowly cook for 2 1/2 hours more.

Remove the beef from the oven and transfer it to a cutting board to rest for 30 minutes. Set the roasting pan on the stovetop over low heat. Add the remaining 1/2 cup stock and stir, scraping up all the caramelized bits from the bottom of the pan. Transfer the liquid to a small saucepan and set aside.

Slice as much of the beef as needed for serving. Pour any juices from the cutting board into the saucepan, stir, and warm the jus over medium heat. Pour the jus over the sliced meat and serve. To keep it juicy, store the leftover piece of beef whole, not sliced. Serves 6.

Per serving: 421 calories (percent of calories from fat, 46), 53 grams protein, 2 grams carbohydrates, trace fiber, 21 grams fat (6 grams saturated), 132 milligrams cholesterol, 474 milligrams sodium. Adapted from “No Crumbs Left: Recipes for Everyday Food Made Marvelous” © 2019 by Teri Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

TURNER CONTRIBUTED BY TIM Enjoy an extra-lean, extraeasy eye of round roast as part of a healthy diet. This recipe for Slow-Roasted Beef Eye of Round is adapted from “No Crumbs Left: Recipes for Everyday Food Made Marvelous” © 2019 by Teri Turner. Reproduced by permission of Houghton Mifflin Harcourt.