Snowy Days and Eye of Round Roast Recipe

Snow on the Farm!

Like many of you, we received about 8 inches of snow last week! Our son Henry enjoyed it for a little while but soon became indifferent and (like his mama) wanted to warm his hands by the fire.

Snow days are my favorite time to do things around the house because there is only so much you can do outside. I slow cooked beef stew, organized cabinets, sat around the fire with Jeff, and sharpened all my kitchen knives.

Winter is such a lovely time to cook hardy meats to warm you up and fill your belly. This week at the Charlotte Regional Farmers Market we are offering Eye of Round Roast for the first time. I included a recipe because it is best cooked a particular way and shouldn't be put in a slow cooker like some of the other cuts of roast.

We hope you are enjoying this holiday season and have a very Happy New Year!

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Eye of Round Roast Recipe

Ingredients:
1 Eye of Round Roast
Salt and pepper to taste
Paprika (if desired) to taste
Vegetable or Olive oil

Directions:
Preheat oven to 500 degrees. Season roast with salt and pepper (and paprika, if desired). Rub meat with oil.

Place meat in roasting pan in preheated oven.

Roast beef for 5 minutes per pound. Then turn off oven. Do not open oven for 2 hours (For example, a 2-lb. roast would take 10 minutes to cook and then sit in the turned-off oven for 2 hours).

​Enjoy!