Okay I want everyone to know- I stressed about making this for a week before actually doing it lol. The negative reviews scared me!! Electric vs. Gas, raw uncooked meat, older oven vs newer oven, smoke detectors going off??!?! Ahhhhh! But, I worked up the courage, (self-cleaned my ELECTRIC oven earlier this week) and made it tonight- My roast was an eye of round, 3.26 lbs. I let it sit out to room temp,rubbed it with olive oil, salt, pepper, onion powder, garlic powder, oregano, and a bit of liquid smoke. Cooked it fat side up like one reviewer suggested. And followed the recipe EXACTLY time wise.. 2.5 hours later, my roast is slightly crusty on the outside. Medium-well-ish (pink in *some* spots, but not all throughout) on the inside. And just the tiniest bit warm. And I mean the tiniest.... It tastes great.. But still a little tough and chewy. Less than how most eye of rounds usually turn out, but not "succulent" or "fall apart tender" or "melt in your mouth" like some people are describing it. I saw one reviewer say she used her electric carver to slice it super thin… I will probably invest in one of those, as my knife could not do the job. ZERO drippings whatsoever, so I made some au jus from scratch. I definitely want to try this again and tweak the cooking times, I felt like it was too overdone… Overall, still a better finished product than any of the eye of rounds I've had, or made before!
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Okay I want everyone to know- I stressed about making this for a week before actually doing it...