Motivated by a sale at Publix, I decided to try my hand at cooking an eye of round roast steak. I had no idea how easy this would be. With a very short Internet search, I found a terrific recipe at allrecipes.com (http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/). It had 1,615 reviews, of which 1,181 gave it 5 stars and 225 gave it four stars. I can see why. The recipe easily transforms a normally tough piece of meat into a very tasty dish, with very little effort.
It is important to allow a total of about 3 hours in the oven before serving.
Ingredients
1. A 3-pound eye of round roast. You can actually use any size roast, and adjust the roasting time - 7 minutes per pound. I used a 2 & 1/4 pound roast and cooked it for 17 minutes (+ the 2.5 hours resting time in the oven as described below). It turn out medium inside.
2. Salt, pepper, and spices to taste - I used Montreal steak seasoning.
Directions
1. Preheat the oven to 500 degrees F. Season the roast with salt and pepper (and whatever other spices you'd like), and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 21 minutes (7 minutes per pound). Then turn off the oven and let the roast sit in the hot oven for 2 and 1/2 hours. Turn off the cooking, but do not open the oven at all during this time.
3. Remove the roast from the oven. The internal temperature should have reached at least 145 degrees F. Carve into thin slices to serve.
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