From The Kitchen of The Cypress House, August 16, 1978:

For years I’ve had serious doubts about the elegance of eye-of-the-round roast.

It looks lean and pretty, but a cut from the round says “pot roast” to me, and I just couldn’t see the advantages of such an expensive pot roast.

I have changed my tune.

Connie Jarratt has been talking about the cut and a special recipe she has for its preparation. So several weeks ago when there was a special on eye-of-the-round, I decided to try her recipe.

It was tender. Rare. Delicious. And you wouldn’t believe how many people I fed by slicing the roast thinly and serving it with its own gravy.

The cooking method is the same as the one used for standing rib.

And I have used a meat marinade in place of the meat tenderizer. Either way, it’s good and I think you’ll enjoy this roast recipe from Connie Jarratt.

Eye of the Round

3 to 6-pound eye-of-the-round roast

1 teaspoon unseasoned meat tenderizer

1 teaspoon Accent

1 1/2 teaspoons seasoned salt

1/2 teaspoon pepper 

Put the tenderizer on the meat (following directions) for one hour. Season with the rest of the ingredients.

Preheat the oven to 500°. Place the meat on a rack in a shallow pan. Do not cover. Cook in the oven for 5 minutes to the pound. Turn off the oven, but let the roast stay in the oven for the rest of a total 2-hour cooking period. Do not open door.

To make the gravy, simply add about 1/4 to 1/2 cup water to the drippings in the pan. Stir well and thicken if desired with a flour and water paste.

If you run out of gravy before you run out of roast, slice and serve the meat cold on rye bread with this horseradish sauce.

Cream Horseradish Sauce

6 tablespoons prepared horseradish

1 tablespoon Creole mustard

3 tablespoons wine vinegar

1/8 to 1/2 teaspoon cayenne pepper

1/8 teaspoon sugar

1/2 cup heavy cream

Combine ingredients, except the cream, in a deep sauce dish. Mix thoroughly and let stand at room temperature for 15 minutes.

Add the heavy cream slowly, stirring constantly. Cover the dish with plastic wrap and refrigerate for several hours before serving.

This will keep for three to four days.