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140 minutes
Prep: 20 minutes
Cook: 120 minutes
1587 calories per serving view nutrition facts
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| 5 | pounds | beef | eye of round |
| 3 | each | garlic cloves | slivered |
| 1 | x | black pepper | coarsely |
Heat oven to 500*.
With a sharp, pointed knife make inch-deep incisions all over roast; insert garlic slivers in slits so that they disappear into the meat.
Sprinkle meat all over with the pepper and place fat side up in a roasting pan.
Roast meat, allowing 7 minutes per pound for medium-rare.
Turn off heat and leave roast in oven 2 hours longer WITHOUT OPENING OVEN DOOR.
Finished roast will be brown and crisp on the outside and pink throughout the inside.
Serve warm or chill several hours. Cut in very thin slices to serve.
| % Daily Value* | |
| Total Fat 103.0g | 159% |
| Saturated Fat 41.0g | 204% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 359mg | 15% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 152.0g | 303% |
| Vitamin A | 0% | Vitamin C | 4% | |
| Calcium | 6% | Iron | 86% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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