I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating up too much too quickly - I literally roasted a 2.5lb eye round from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was still way too far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not rise much more as it sits on the counter BUT you also want it to sit long enough to redistribute the juices.
Also, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a fairly large quantity compared to what is suggested. My
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I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes...