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High Temperature Eye-of-Round Roast

Reviewed: Oct. 4, 2012
Awesome recipe! My new favorite way to cook beef, beats my old favorite meal of pot roast. Can't screw it up. My oven doesn't hold the heat well so I leave it on between 180 - 200 degrees for 2 1/2 - 3 hours after the initial high heat. Last time I made it had to hold it a bit longer so I just turned the oven off and let it rest in there for another hour, and then on the counter for 20 minutes. It was at 155 degrees and I was afraid it would be dry and over done. To my surprise it was great, very moist and juicy. Still pink, but not red, just perfect for my kids, who hate rare meat. I had seasoned it with the browning sauce, per another suggestion, and my usual steak seasoning blend of seasoning salt, garlic powder, onion powder and pepper.
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