Thursday, March 25, 2010

Beef Round of Eye Roast

Beef round eye round roast is cut from eye round muscle removed from bottom round. It is naturally boneless, with an elongated shape and a slight fat covering. It is usually prepared by braising or roasting.


1 (3 pound) beef eye of round roast
bacon fat (or olive oil)
salt and pepper to taste


Preheat the oven to 500 degrees F (260 degrees C).

I melted a few tablespoons of bacon fat and covered the roast with it, then
seasoned 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 reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

REMEMBER: Grass-fed beef cooks faster so you might want to modify the times a bit

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