Cubbie1908 Recipe Reviews (Pg. 1) - (188363897)

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High Temperature Eye-of-Round Roast

Reviewed: May 6, 2013
I followed this recipe to the letter. Using a 2.24 # eye of round roast (electric oven) it came out great. I cooked it for 18 minutes and left it for 2 hours. I used garlic shoved in three slits I made, fresh cracked peppercorn, kosher salt, and 1/2 of a beef bouillon cube crushed. I had sliced it as thin as I could and the meat was tender, tasty, and warm. It was medium (done) and delicious. To reheat, I plan on making a beef stock and using the boiling stick, I will toss the slices in and let heat for a few minutes. It's important that the slices are thin. I'm not a fan of leftovers often but I'm actually excited about this one.
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