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High Temperature Eye-of-Round Roast

Reviewed: Dec. 2, 2012
I've tried this recipe several times with different cuts/qualities of meat and there is a small "miss" percentage. Sometimes the meat is just not moist enough to withstand the high initial temp and it dries out. But since I've started brining the meat for at least 3 - 4 hours (in frig)before baking (overnight is ideal)it's a home run every time.. Regardless of meat quality.. The brine solution allows the meat to absorb more water and the salt tenderizes/flavors the meat. A few added tips.. Make sure the meat is covered completely by the brine solution. Take roast out of the frig and let stand for 30 minutes before cooking to bring to room temp. The meat will cook much more evenly... I also coat the meat with EVOO and a beef dry rub before cooking. I prep the roast as soon as I remove it from the frig. The EVOO & spices have a chance to absorb into the meat while it stands for 30 minutes. Actually - I'm cooking one for dinner tonight! Can't wait! :)
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