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patriot45
09-06-2008, 05:51 PM
Strange way to cook a roast beef but it worked very well. I took mine out at 135 degrees, I like it bloody!

INGREDIENTS (Nutrition)
1 (3 pound) beef eye of round roast
salt and pepper to taste


DIRECTIONS
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven 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 reacreached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.


Spice it up, I also used some garlic powder.

http://i73.photobucket.com/albums/i230/patriot45270/food/rainbowtrout011.jpg


I was impressed, it came out great!!! A killer crust and bloody tender middle.

http://i73.photobucket.com/albums/i230/patriot45270/food/rainbowtrout016.jpg

megimoo
09-06-2008, 06:16 PM
Strange way to cook a roast beef but it worked very well. I took mine out at 135 degrees, I like it bloody!

INGREDIENTS (Nutrition)
1 (3 pound) beef eye of round roast
salt and pepper to taste


DIRECTIONS
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven 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 reacreached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.


Spice it up, I also used some garlic powder.

http://i73.photobucket.com/albums/i230/patriot45270/food/rainbowtrout011.jpg


I was impressed, it came out great!!! A killer crust and bloody tender middle.

http://i73.photobucket.com/albums/i230/patriot45270/food/rainbowtrout016.jpg
Sounds good,English savage style roast boof .Maybe some roasted onions and mushrooms and stuffed with a bunch of raw oysters stuffed into pockets cut into the roast or even Beef Wellington !The options,the delights of dining with a nice red burgandy.Life is good !

patriot45
09-06-2008, 06:22 PM
I'm stuffed! :D

lacarnut
09-07-2008, 12:32 AM
I have cooked a rib roast in a similar fashion and it turned out great. The 7 min per pound while cooking on high heat is the way to go.

linda22003
09-07-2008, 08:50 AM
That actually looks edible. I have always found eye of round to be a difficult cut to work with, so I don't.

LibraryLady
09-07-2008, 08:52 AM
Even this early in the morning that looks scrumptious.

Hawkgirl
09-21-2008, 06:30 PM
Great tip! Will try this next time I do a roast....Will this technique work with a pork tenderloin?:confused:

I like that it's a no-brainer.

lacarnut
09-22-2008, 04:38 PM
Great tip! Will try this next time I do a roast....Will this technique work with a pork tenderloin?:confused:

I like that it's a no-brainer.

I think so but have never cooked pork that way. If you want it cooked med well or well done, you could add a min. or two ( 8 or 9 min. per pound on high heat). Med. rare works for me.