• Preheat your oven to 375°F (190°C).
• Season the eye of the round with freshly ground black pepper and herbs. Lightly brush with olive oil.
• Roast in the oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
• When the roast is done, remove from the oven and let it rest for 10-15 minutes.

Yorkshire Pudding:

• While the roast is resting, raise the oven temperature to 425°F (220°C).
• In a bowl, whisk together the egg, milk, and flour. Add a pinch of salt if desired.
• Put 1/2 teaspoon of olive oil or beef drippings into a muffin tin or a small oven-safe dish.
• Heat the oil in the oven until it's very hot and then carefully pour in your batter.
• Bake for about 15-20 minutes, until the pudding has puffed up and turned golden brown.

To Serve:

• Slice the roast beef.
• Serve the roast beef with the Yorkshire Pudding. You can add a side of steamed vegetables and drizzle the beef with the heated low sodium beef stock as a gravy substitute.
• Enjoy this traditional British meal, made healthier with reduced sodium!