I have tried many times over many years using many, many different methods for cooking an eye roast. It had always turned out way over-cooked and tough as shoe leather. Not that I've ever taken a bite out of my shoes to compare, just an old expression. I finally found the ideal way to cook this roast so that it is medium rare and buttery melt in your mouth tender. I first saw this show of Bobby Flay's Birthday Dinner years ago. I had my doubts and wondered if the meat would really cook through. Fast-forward to this beatiful roast and what to do? Then after many searches, I saw this recipe/method for High Temperature Eye of Round Roast and I figured why not give it a shot.
Let me just tell you I was like a little kid in a candy store. I was elated at how perfect this method worked out.
Perfect Eye of Round Roast
Adapted from allrecipes.com
1 3lb. eye of round roast
liberal amount of Paula Deen's House Seasoning
Preheat oven to 500 degrees
Rub roast liberally with seasoning mix. Place roast into a roasting pan, do not cover in order to form a nice outer crust. Place roast into the preheated oven and reduce temperature to 475 degrees. Roast for approximately 7 minutes per pound. If cooking a larger roast (5 to 7 lbs.) cook for approximately 5 minutes per pound. After cooking for allotted amount of time, turn off oven and let the roast remain in the hot oven for 2 1/2 hours. Do NOT open that oven door or your oven will cool down too fast and roast will not finish cooking to the desired medium rare. Remove roast from oven, internal temperature should have reached at least 145 degrees. Slice and serve with your choice of pan dripping gravy, au jus, or horseradish cream sauce.
Linking up with:
A Southern Fairytale for Mouthwatering Monday
All the Small Stuff for Tuesdays At The Table
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Carla and Michael