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High Temperature Eye-of-Round Roast

Reviewed: Feb. 25, 2013
Amazing! Who'd have guessed an eye of round could be so tender, moist and tasty. I had a small roast and, because we like our beef fairly rare, I cut the time at 475 to 6 minutes per pound. The roast was perfectly done, medium rare. The juices were plentiful. I could have made a wonderful gravy, but served the thin slices au jus...to rave reviews.
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