Made this as directed with a six pound eye round. Cooked at 375 F as directed until internal temperature reached 125 F, about 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved it, about 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye round because I have found it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and green bean casserole, homemade baguettes and gravy.
Was this review helpful?
14 users found this review helpful
Made this as directed with a six pound eye round. Cooked at 375 F as directed until internal...