Rub 3 lb. eye of round roast with commercial meat tenderizer as directed by manufacturer. Place meat on rack in broiler pan. Insert meat thermometer so tip is in thickest part of meat.

Cook in 425F oven for 45 to 55 minutes for rare (140F), 60 to 65 minutes for medium (160F). Ten minutes before serving, remove roast from oven; let stand for easier carving. To serve, cut roast into thin slices.

12 servings (150 calories each)