500 Degree Roast, Roasted Tomatoes, Rice Pilaf and Salad

1 eye of round roast (2-3 lbs)

Preheat oven to 500 degrees F. Season roast as desired (I used Jane’s Crazy Mixed Up Salt and Fresh Ground Pepper).

Place roast in the preheated oven and lower temperature to 475. Roast at 475 for 7 minutes per pound.

Turn oven off and let roast sit in oven 2 1/2 hours. Do not open oven door during this 2 1/2 hour period.

Remove roast and slice thinly.

4 medium tomatoes, cut in half horizontally
1/2 tsp salt, divided
Cooking spray
1/4 cup minced shallot
1 Tbsp chopped parsley
1 tsp chopped fresh or 1/2 tsp dried oregano
1 tsp chopped fresh or 1/4 tsp dried thyme
1/2 tsp chopped fresh or 1/8 tsp dried rosemary
1/4 tsp freshly ground black pepper
2 tsp olive oil

Preheat oven to 350. Core and seed tomato halves. Sprinkle cut sides of tomato halves with 1/4 tsp salt. Place tomatoes halves, cut sides down, on paper towels. Let stand 20 minutes.

Place tomato halves, cut sides up, in a 13x9 inch baking dish coated with cooking spray. Sprinkle with 1/4 tsp salt, shallot and next 5 ingredients. Drizzle with oil. Bake at 350 degrees for 1 hour and 15 minutes or until tomatoes soften.

Purchased Rice Pilaf
Green salad - with red onion, peas, mozzarella cheese and sweet and sour dressing

Hey sounds so good… You have succeeded in making me very hungry!!!

I will try it this Sunday for dinner.

Thanks for the recipe