High Temperature Eye-of-Round Roast
I have always used moist cooking for tougher cuts of meat. I came across this recipe in searching for a different way to cook an eye of round roast, and decided to try it tonight because of the positive review.
I made a 1 1/2 pound roast because there are only two of us. I injected it with an herb and garlic injectible marinade and seasoned it with Kansas City Style steak seasoning, Canadian steak seasoning, garlic salt, and a little Cajun seasoning. With the seasonings, I used, it looked pepper crusted. I preheated the oven to 500, turned it down to 475 and cooked the roast for 14 minutes on a cast iron roasting pan. I wasn't sure how long my oven would hold heat, so I reduced the temperature to 180 degrees and cooked the roast for 2 1/2 hours.
The roast turned out absolutely wonderful. It was full of flavor and very tender, not to mention so easy to prepare. I'm looking forward to trying this cooking method for the next london broil I make.
4 users found this review helpful
Nov. 16, 2008