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High Temperature Eye-of-Round Roast
I really liked my roast beef dinner tonite! i had 5 helpings and also used a creamy horseradish sauce from allrecipes also. I will admit I was nervous reading this recipe and really went through the reviews before I decided to go for it.. However I didnt follow the recipe completely. I did go with a review I saw here. ((peanutbutterboy.com)))
1st of all I was nervous because I have a gas stove Im not sure if it would have held heat sufficiently. When I saw this review and the size of the roast was almost exact I decided to try it. I did rub down the roast with gravy master and some montreal spice mix I had on hand. Then went with and preheated 500 degree oven. put roast in turned to 475 degree for 18 mins. Then turned down to 200 degrees with a meat thermo in the thickest part. I went with the 20 mins per pound concept, but, the temperature didnt work out with the timing. Thank goodness I wasnt working with a set time. I did bump up temp to 250 till we hit 143 degrees.. and we were hungry so we took it out,let it sit for 10 mins and it was the best roast beef I have had in a long time. It was just like the picture listed. Would have liked it a little bit more med, but again we were hungry! will become a standard recipe for roast beef for us! It was tender and tasty and I cant wait to have a rb sandwich tomorrow with the horseradish sauce too!! a nice asiago crusty bread is the ticket! Thanks it will be one i can play with using different spices etc for the rub
2 users found this review helpful
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Reviewed On:
Jan. 18, 2012
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