There are two kinds of roasts that we make in our family. The one we cover with steak seasoning and cook for about 45 minutes. We then thinly sliced it and serve it with horseradish if desired. There really is nothing easier than this roast. The secret is to get top round or eye of round. This cut is more compact and looks "round".
The other roast we make is a pot roast. You have to use a loose cut of meat like chuck, and cook it for a long time at a low temperature. I'll address that type of type of roast in another post.
Ingredients
3-4 lb. round roast
Steak seasoning
Instructions
Preheat convection oven to 325°. Regular oven to 350°.
Cover the entire roast in seasoning and let it sit for about 1/2 hour if possible.
Put the roast in a shallow pan.
If you have a meat thermometer, cook until 132 degrees. (or for about 45 minutes)
Take the cooked roast out, cover with foil and let it sit for 15 minutes.
Slice as thinly as possible.
The most important thing with this roast is to NOT overcook it or it will get tough.
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