Roast Beef (Easy)

1 4-6 pound beef eye round roast

Let meat stand at cool room temperature about 45 minutes before roasting. Pre-heat oven to 450 degrees. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350 degrees and roast meat until an instant- read thermometer inserted in center registers 120 degrees. Cooking time will vary -- it will be anywhere from 10 to 20 minutes per pound -- depending on size of roast. (120 degrees means rare, which is traditional for beef on week. Internal temperature of meat will rise about 5 as roast stands. Let roast stand, loosely covered foil, 10 to 15 minutes before slicing. You may need to stir a little water into pan, but do not thicken juices.