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High Temperature Eye-of-Round Roast
This meat was so tender that I almost thought I was eating Prime Rib. I followed the recipe of 7min per lb and as others suggested, instead of turning the oven completely off, I turned it down to 200 degrees for 2 1/2 hrs. The meat was medium rare and warm to eat. The only way I will ever cook this meat again!
4 users found this review helpful
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Reviewed On:
Oct. 22, 2009
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