Thursday, June 12, 2008

Recipe: Eye of Round Roast


For lack of anything better to post here's a recipe. This is dinner tonight, with steamed potatoes and herb butter and a vegetable.

It is without a doubt the best way I've found to cook an inexpensive, rather tough cut of meat. I have only used it with eye of round roast; I wonder how it would do with other cuts.

1 3lb. beef eye of round roast
Seasoning (I use Monterey Steak seasoning)

Preheat oven to 500 degrees. Season the roast and place in a roasting pan or baking dish. Do not cover or add any liquid.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees and roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit for 2 1/2 hours (you may have to adjust the time for smaller or larger roasts). Do not open the oven door at all during this time!

Remove the roast from the oven. The internal temperature should have reached at least 145 degrees. Carve into thin slices and serve.

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