This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.
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