© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

For this roast beef recipe I used an eye of round roast. This budget-friendly cut of meat comes from the hind quarter, or round, and is very lean and flavourful. This usually means that you want to cook the meat low and slow, but in this recipe, you should start the roast at a high heat, then turn off the oven and leave it for 1 hour 30 minutes or longer if your roast is heavier. The eye of the round is best (for me) when it's cooked to medium-rare, which is a range between 54.4C/130F or 57.2C/135F. But someone in the house prefer it medium-well, so I had to comproise. So if you prefer medium-rare, take it out of the oven once it hits 54.4C/130F as the roast continues to cook from residual heat.
1kg Eye of round roast
2 tbsp A mix of green, black and pink peppercorns
1 tsp Hawaiian black lava salt
Olive oil
Tomato salad, to serve

Crash the peppercorns in a mortar and pestle or place them in a plastic bag and smashing them with a kitchen mallet. Combine the crashed peppercorns with salt in a bowl.
Preheat oven to 260C/500F. Rinse the meat and pat dry with paper towels. Lightly coat the meat with olive oil, then liberally apply the seasoning on all sides.
Set the meat on a rack in a shallow roasting pan. Do not add water or cover. Place the roa...