Trim any visible fat from the eye of round roast. Slice the beef thinly against the grain to about 1/8-inch to 1/4-inch thickness. Depending on the size/shape of your roast, cut these slices in half or thirds so your strips of jerky are about 1 inch wide and a few inches long.

Mix all the ingredients for the marinade in a large zip top bag. Place the sliced meat in the bag and let marinate at least 3 hours, but preferably overnight.

When finished marinating, remove from the fridge. Adjust your oven racks so you can place two baking sheets in the oven (one bottom middle and one top middle). Preheat the oven to 300 degrees.

Place oven-safe cooling racks on top of baking sheets (you’ll need two of each; the baking sheets help catch any marinade or moisture that drips off). Lay your strips of jerky on these racks.

Wrap one piece of jerky in an oven-safe meat thermometer probe, then place both pans of jerky in the oven.

Heat for 15-25 minutes, or until the thermometer in the meat reaches 160 degrees. Let sit at that temperature for a minute, then open the oven door and remove the thermometer. Keep the oven door cracked open for about 30 seconds while you reduce the oven temperature to 175 degrees (this will help bring it down to the dehydrating temperature more quickly). Close the oven door.

Continue dehydrating the meat at 175 degrees for approximately 3-4 hours, or until it reaches the proper texture. Start checking around 3 hours for doneness. Enjoy!