I used the gravy master tip from previous reviewer. Definitely added some flavor and gorgeous color. When it was getting close to the time to take out roast, I put in a meat thermometer (should have done that to begin with). It was below 140 (lowest reading on my thermometer). I started to panic and turned oven on. It overcooked. BUT STILL... it was juicy and tender. I CANNOT believe an eye of round was that juicy and tender. Oh also, I baked potatoes in foil for the same time I cooked the roast. They came out great!
My only reason for 4 stars... flavor. The meat lacked flavor. The end pieces with the gravy master were good. The rest didn't have much taste - great texture but no taste. I might try stuffing in some garlic next time or making a gravy or au jus to go with it (although I had almost no juices). Don't forget to let the meat rest. I cut mine a little too early. Will definitely try again!
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I used the gravy master tip from previous reviewer. Definitely added...