Karen Profile - Allrecipes.com (11093074)

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Recipe Reviews 1 review
High Temperature Eye-of-Round Roast
I have used this recipe twice so far and the meat turns out really moist and tasty. I generally tenderize the meat by using a vinegar or citric based marinade. I follow the directions as above, except we like our meat a little more well done. I do turn the oven off after roasting the 7min per lb, however after about 60 minutes I turn the oven on to 250 and cook for 30 minutes. At that point I check the internal temp. I usually take it out when the temp reaches 150. I then let it rest for 15 minutes.

1 user found this review helpful
Reviewed On: Mar. 2, 2013
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