Friday, January 15, 2010

Eye of the Round Roast

This recipe takes a very tough piece of meat and makes it so tender and delicious. The easiest roast you'll ever cook!


1 eye of round roast that is 4 to 5 pounds
Garlic, granulated (I used Penzy’s)


Make sure roast is room temperature before you start and dry.

Preheat the oven to 500 degrees. Season the roast with salt, garlic, and pepper and place in a roasting pan or baking dish. You must place roast fat side up. The fat bastes the meat as it cooks.

Do not cover or add water.

Place the roast in the preheated oven. Reduce the temperature to 475 degrees. Roast for 28 minutes (seven minutes per pound) then turn the oven down to 200 degrees and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!

Remove the roast from the oven, the internal temperature should have reached at least 145 degrees. If it did not turn over to 350 degrees and bake for 5 min for each degree it’s under the 145 internal temperature mark. Check temperature again.

Let roast sit covered with foil at least 20 min before you carve and serve.

Carve into thin slices to serve.

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