When I saw the Eye of Round on sale earlier this week, I went ahead and picked up two to make this week. One of them, I’ve already posted – was the Mustard Crusted Roast Beef. And, although it was really delicious, I wanted to try doing something different with this one – and I think I hit a little closer to what I was aiming for earlier this week. This roast came out so delicious – a little spicy, a little sweet, and a whole lotta beefy flavor. I still managed to overshoot with the cooking – I think next time I won’t cover it to coast or something because I really wanted it to be rare-r, but I can’t complain too much, because this was still a damn fine piece of meat.

Ingredients:

• 1 2-3 lb Eye of Round Roast
• 1/2 cup Brown Sugar
• 1/4 cup Homemade Catsup or other catsup
• 1 tbs Roasted Garlic
• 1 tsp Cinnamon
• 1 tsp Kosher Salt
• 1/4 tsp Horseradish
• 1/4 tsp Cayenne Pepper

Method:

• In a small bowl, mix together the brown sugar, catsup, roasted garlic, cinnamon, salt, horseradish and cayenne pepper.
• Coat the the roast completely with brown sugar mixture and allow to sit at room temperature for 1 hour while roast comes up to room temperature
• Preheat Oven to 500°
• Insert a meat thermometer in to the thickest part of the roast
• Place the roast on roasting rack over a drip pan and place in the oven for 20 minutes
• Turn off oven and allow roast to continue baking in the residual heat until internal temperature reaches 130°
• Remove from Oven and allow to rest before slicing