High Temperature Eye-of-Round Roast
I bought one of these roasts for my husband's birthday meal and THEN went online looking for a recipe. This one popped up, and so many people said that this was the only way to cook this cut of meat. It seemed like a weird cooking method to me, but who am I to disagree with a thousand reviewers?
I'm glad I took the leap of faith. I rubbed the roast with salt, pepper, seasoned salt, garlic powder and onion powder and cooked as directed. The roast came out of the oven much smaller than it went in, and looked possibly overcooked on the outside. But it wasn't!
It was cooked absolutely perfectly, flavorful and juicy. Best of all, the pan drippings, thickened with a little flour and cooked with a can of beef broth added made the easiest and best beef gravy I have ever tasted. It was deep and rich in color and flavor and complemented the roast perfectly. We wanted to lick our plates, it was that good.
6 users found this review helpful
Nov. 10, 2012