High Temperature Eye-of-Round Roast
Made this last night because I knew I couldn't be home at dinner time. I used a 5 pound eye of the round roast from Sam's. I rubbed it with olive oil, seasoned well will coarse kosher salt, fresh cracked pepper and garlic and then cooked according to the directions. My hungry family came home to a delicious meal! Hubby said it was only lukewarm and had to reheat a bit, but the roast was beautifully pink in the center, juicy and easy to slice.
I really wanted veggies with this but I didn't know if that would interfere with the cooking time. I tried it anyway and I was delighted with the results. I cut up yukon gold potatoes, carrots, and onion into bite sized chunks, tossed them in olive oil with salt, pepper, garlic and rosemary and then spread them around the roast on a half-sheet pan. The potatoes were done perfectly, the carrots were still a little crunchy and the flavor was delicious!
Thanks for the great recipe. I'll definitely make this again.
2 users found this review helpful
Jan. 25, 2013