Roast Beef

Mama used a Choice eye of round roast. I remember that she cut little slits in the roast and inserted slivers of garlic. Then she smeared the top of the roast with a good mustard, seasoned it with salt and pepper and sprinkled it with freshly chopped parsley.

Aunt Rosemary suggests cooking it in a 325° oven about 30 min. per lb. Place it in a roasting pan on a rack. Rosemary also suggests putting a little liquid in the roasting pan.

My daughter Leslie makes a very good roast and she uses a meat thermometer . I think this is really safer than any mathematical formula. One of Mama's secrets was that she could really carve!! She cooked the beef medium rare -NEVER more, and sliced it as thinly as possible.