High Temperature Eye-of-Round Roast
I tried this with a 2.7 lb roast, an electric oven and a lot of skepticism. The meat did turn out incredibly tender and juicy for a eye of round. I cut an onion into large chunks and put it under the grid supporting the roast, with some home grown garlic. The fat drippings made the onions heavenly. The roast itself I rubbed with fresh thyme, cracked black pepper, celery seeds and then brushed it with peanut oil.
No salt as it would draw moisture out of the roast. Additionally, I attempted to bake potatoes alongside the roast. The ones I used were small, about 3 inches in diameter. You will be pleased to know they turned out perfect. The reason I only put 4 stars is that, judging by my experience, the timing of the recipe is not flawless. When I decided to checked on it after 2h, The meat was cooked nice and pink, but the temperature had went back down to 120°F - it wouldn't have cooked more, only kept cooling down. By the time I had it sliced (1/8" thin with a slicer,) it was only luke warm. I had to layer it on a cookie sheet and shock it a bit in the oven in order to serve a warm meal to my friends. I'll definitely do this again, but next time I'll cook it 8 minutes / pound rather than 7, and then leave it only 1h30 rather than 2h30.
1 user found this review helpful
Mar. 31, 2014