High Temperature Eye-of-Round Roast
I made this for Christmas dinner yesterday, and it was awesome!
I had a 5 lb. eye,rubbed it with Olive Oil and seasoned. I put it in for 35 minutes at 475, then turned down to 175 for about 2 1/2 hours. I was going to turn it all the way off, but decided I didn't want it cold, so I left it on for warmth. Took it out,covered with foil till I got done with dinner prep.
I have never had one come out so good-when I started to slice it,the juices just ran.
The one end was alittle more than medium, the other end was still pink, so it was perfect for the mix of tastes we had.
So tender I couldn't believe it.
Definitely will do this one again!!!
2 users found this review helpful
Dec. 26, 2008