Recipe Day: Tender Round Roast

Round roast is traditionally to boringest, chewiest, driest cut of beef, so I was surprised that this cooking technique worked so well:

• Bring roast to room temperature (about an hour).
• Preheat oven to 500F.
• Oil and season the roast in a baking pan (no Pyrex!). I used a Butcher's Rub packet we got at the Spice and Tea Exchange in Alexandria.
• Put roast in oven and turn temperature down to 475. Bake for 7 minutes per pound.
• Turn oven off and leave roast in for another 2.5 hours. Don't open the oven during this time.
• Remove, slice, and serve!

The roast came out perfectly tender at 128F.