To make any kind of roast, it’s important to remember that meat keeps cooking after you take it out of the oven. Because of that, it’s really important to use a meat thermometer – especially for beef if you want it rare and delicious. This roast beef is not any kind of intricately seasoned dish, but the timing and temperature ensures the entire roast is cooked to perfection.

Ingredients:

• 1 (Or 2 or 3 or 4) Eye Round Cut Roast Beef
• 1 tbsp Salt
• 1 tbsp Pepper
• 1 tbsp Goya Adobo seasoning
• 1-2 cups water (for the bottom of the roast pan)

Preheat the over to convection bake 350°F.

Take the rack out of your roast pan and pour the seasoning in the bottom and mix together.

Unwrap the meat and simply roll it around to cover it in spices. Once it’s covered, return the rack to the pan, stick in the meat thermometer, and put the roast in the pan.

Fill the bottom of the pan with water, just deep enough not to touch the meat. The water helps disperse the heat in the pan better and keeps the pan from torquing under the heat of the oven.

Set the thermometer to beep when the inside of the roast is 118°.

Take the roast out, slice, and enjoy