High Temperature Eye-of-Round Roast
Simple, elegant and best of all, fool proof. If you follow the directions exactly, you will get a very nicely cooked roast. Exactly 7 minutes per pound on the first stage and you're set.
I made mine with a 3.5lb eye of round. I liberally salted it, sprinkled some rosemary, thyme and a little Montreal steak seasoning. I let mine rest for going on three hours, and it literally came out of the oven at 140degrees. I let rest for about 10 minutes, tented under foil, and sliced about 1/4" thick.
Word of note, because somebody is going to need to hear this.... Use a SHARP knife when slicing. If you don't you're going to think the meat is really tough, and it's not. The outside is a little crusty and dried due to the cooking method. Just so you know.
This recipe goes in the rotation, which is about as good a praise as I can give.
2 users found this review helpful
Jun. 24, 2015