Results 1 to 8 of 8
  1. #1 High temp. Eye round roast beef 
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    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.




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


    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

  2. #2  
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Posts
    22,891
    Quote Originally Posted by patriot45 View Post
    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.




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

    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 !
    Reply With Quote  
     

  3. #3  
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    I'm stuffed! :D

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

  4. #4  
    Banned
    Join Date
    May 2008
    Posts
    11,970
    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.
    Reply With Quote  
     

  5. #5  
    Power CUer
    Join Date
    May 2008
    Location
    Northern Virginia
    Posts
    11,422
    That actually looks edible. I have always found eye of round to be a difficult cut to work with, so I don't.
    Reply With Quote  
     

  6. #6  
    Senior Member LibraryLady's Avatar
    Join Date
    May 2008
    Location
    Louisiana
    Posts
    3,748
    Even this early in the morning that looks scrumptious.
    This is bigger than presidential politics. This is a battle for America.
    Reply With Quote  
     

  7. #7  
    SEAduced SuperMod Hawkgirl's Avatar
    Join Date
    Sep 2008
    Location
    South Florida
    Posts
    4,061
    Great tip! Will try this next time I do a roast....Will this technique work with a pork tenderloin?

    I like that it's a no-brainer.
    Reply With Quote  
     

  8. #8  
    Banned
    Join Date
    May 2008
    Posts
    11,970
    Quote Originally Posted by Hawkgirl View Post
    Great tip! Will try this next time I do a roast....Will this technique work with a pork tenderloin?

    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.
    Reply With Quote  
     

Bookmarks
Bookmarks
Posting Permissions
  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •