I only tried this because every other way I had cooked eye round came out tough and dry. This, with no liquid added, sounded like it would be even worse. But I took my three pound fat capped eye round, rubbed it with olive oil and spices (lots of paprika, plus the other standards) put it in the 500 oven and turned it down to 475 for 20 minutes. Then because I have an electric oven, I left it at 200, but it only came on once in the two hours it took to come to 140 degrees. I took it out and let it sit covered while I smashed the taters and cooked the green beans. Sliced thin, it was standing rib tender and sirloin flavorful, just a little more pink than the photo which is how we like it. I poured off the pan juices and skimmed the fat and sliced the cold roast thin and added the pan juices. The next day, the leftovers with melted provolone on sub rolls made the best roast beef sands my crew has ever had. I got RAVES on the roast and the leftovers, a miracle to me. The best part is the even pink from edge to center, and the flavor. It cooked a tad faster than the recipe suggests, maybe because I had let it come to room temp before cooking, like you would a pot roast. This is a no fail company and family pleaser, would give more stars if I could.
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I only tried this because every other way I had cooked eye round came out tough and dry. This,...