The cooking instructions on this roast worked out perfectly in my gas oven. The beef is tender and cooked to perfection every time.
Instead of just salt and pepper, I make a blend of salt, freshly cracked pepper, oregano, garlic powder, and thyme powder. For spice, I'll sometimes add ground chipotle or habanero powder. I sprinkle it quite liberally over the entire roast and stud the meat with whole garlic cloves before baking it in an uncovered Dutch oven.
When I pull the roast out, it always has a beautiful crust on it and about two tablespoons of drippings left in the pan. I sometimes add a little bit of beef stock to this to create an au jus. Other times, I'll make a pan gravy. And sometimes, I'll just thinly slice the meat and place it in the pan in order to soak up some of the juices.
This roast is delicious!!! The roast beef is perfect for sandwiches or just as an accompaniment to a simple green salad. I can't wait until eye of round goes on sale again so I can stock up and make another roast or two!
I've read some other reviewers complain about the meat looking good but still being tough after preparing it this way. To that, I have to say it is extremely important to slice this meat thinly. I have a deli slicer that works great, but when I don't want to pull that out, I make sure that I use a very, very sharp nice to get super thin slices.
I like to cook two roasts at a time so we have one for dinner and then cold roast beef for the rest of the week.
Was this review helpful?
1 user found this review helpful
The cooking instructions on this roast worked out perfectly in my gas oven. The beef is tender...