High Heat Eye of Round Roast2 to 3 pound trimmed Eye of Round roast
seasonings of your choice
Preheat oven to 500 degrees
Generously season roast - set roast on a rack inside of a shallow roasting pan covered with foil.
Place roast into the oven and immediately reduce the temperature to 475 degrees. Bake 7 minutes per pound. Once the time has past, turn the oven off and let the roast sit in the hot oven for 2 1/2 hours. During this time, do not open the door at all.
Remove from the oven and let rest for 5 to 10 minutes before thinly slicing to serve.
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Is the roast covered with foil oris the pan covered with foil?
ReplyDeleteAnon - no, just the pan. Easy clean up!
ReplyDeleteHappy belated birthday Joe!
ReplyDeleteOh I'm so happy you tried this! I've seen the recipe before but have been chicken to give it a whirl...and eye of the round roast is the only type we buy.....was what my parents always bought so that's all I know. Looking at the pictures of the roast you cooked and how beautifully pink and juicy it is...well....you've sold me.
I use a meat slicer to get paper thin slices when I roast an eye of the round-perfect for French Dip sandwiches...hot roast beef sandwiches.....a roast beef sub loaded with veggies...
Ok...now I'm hungry! :)
Carol - Great idea! I wish we had a meat slicer!
ReplyDeleteHey Joe! So, line the pan w/foil and leave the roast uncovered. Got it. Does this make au jus, or do you make your own or have a simple recipe for the jus?
ReplyDeleteMrs. Washington - I don't remember there being enough drippings leftover for anything.
ReplyDelete