ESmith Recipe Reviews (Pg. 1) - (12164589)

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High Temperature Eye-of-Round Roast

Reviewed: Mar. 4, 2013
I tried this recipe yesterday for a Sunday dinner. I followed the recipe to the minute, and although it was very tasty, I did find it a little chewy and slightly tough! My roast was 4lbs. and I did it at 475degrees for 28 minutes and then 2 1/2 hours with the oven off. It looks pretty much like your photo, but it was a little tough. I don't have a slicer, so my slices were as thin as I could get them with my carving knife. Any ideas or suggestions?? What can I do with the leftovers? If I re-heat it'll only toughen the meat more, yet there is too much left to simply throw away. Please help!!!!
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