I left my 3.3 lb eye of round roast out on the counter for an hour to come to room temp, then brushed lightly with gravy master liquid, let it soak in a bit, then blotted with paper towel so it wouldn't overpower and would still crisp up on the outside. Like others, I used extra seasoning (s&p, onion powder, garlic powder, celery salt, paprika powder), set my gas oven for 500, put the roast on a rack in a roasting pan, reduced the heat to 475 for 23 minutes, then reduced the temp to 180, for an hour. I checked after that first hour and my instant read thermometer was just above 130, exactly where I wanted it (we like rare beef, but not bloody). I took it out and let it rest under foil for around an hour. It was a perfect pink throughout, and crispy on the outside! I also used the "Beef Au Jus" recipe (slightly tweaked) from this site. Delicious!
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I left my 3.3 lb eye of round roast out on the counter for an hour to come to room temp, then...