I generously seasoned it with coarse salt and freshly ground black pepper. I preheated the oven to 500F. Then I put the roast in the oven and reduced the heat to 475F. I roasted it for 7 minutes per pound = 21 minutes. I turned off the oven and let it sit in the oven for 2 1/2 hours. I did not open the oven once! See all that wonderful carmelization on the surface? It makes the beef so tasty. It was perfect. And eye of round is so nice to slice thinly for sandwiches.
It looks so good Sarah! I bet your sandwiches will be delicious! I will have to try this method! Angie xo
ReplyDeleteIs that for MR??? It looks perfect indeed but would it work for rare??? Your guests are very lucky to get sandwiches made from meat like that... it is really perfect!!
ReplyDeleteI always use eye round for roast beef, because it has very little fat. I do rub a little olive oil on the top so it doesn't dry out, along with whatever seasonings suit me that day, and it's always a big hit. Your cooking method is intriguing, and I'm glad you enjoyed your roast beef!
ReplyDeleteIt looks cooked to perfection. So juicy and tender too! Bravo!
ReplyDeleteCheers
Loved it! Had a 2 1/4 lb eye round that I put a meat thermometer in. I preheated 500o then dropped to 475o for 16 minutes turned oven off and in less than 1 hour the temp. was 135o. I was concerned that it might get overcooked so I took it out of the oven. i left the thermometer in and watched it rise to 141o. It had brown drippings for a great gravy and my onion was beautifully cooked as well. I just let it sit until dinner time and then sliced it to see this beautiful pink centered juicy meat. With hot gravy on top, our dinner was perfect. I use eye round a lot and always aim for pink center but it turns brown before it reaches the table and it is never as juicy as that was. All that to say thanks for the method.
ReplyDeleteDid you cover it with foil while cooking?
ReplyDelete