msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Eye Round Roast
1 Eye Round Roast
Rub the roast on all sides with a small amount of olive oil and season with salt, ground pepper, and an all-purpose seasoning blend of whatever herbs and spices you like.
Place roast on a round rack inside a cast iron skillet (or a rack inside a roasting pan); fat side up.
Let sit for an hour at room temperature after seasoning.
Calculate 15 minutes per pound (if the roast is 4 pounds that would be approx. 1 hour or till internal temp is 115°F to 120°F for med./med.rare).
Preheat oven to 500°F.
Place roast in the oven at 500℉ for the first 15 minutes to start the browning, then lower the oven to 350°F and roast for the time left that you calculated.
(Check temp at least 15 minutes earlier than the estimated time and check several places in the roast)
When it reaches an internal temp of 115°F to 120°F (med. rare) remove it from the oven, place the roast on a board or platter, and let rest for at least 20 minutes (it will continue to cook and the juices will redistribute in the roast and not run out so much when you slice and will be very juicy).
I like my roast at a finished internal temperature of 120°F - 125°F (med rare - pink and warm).
1 Eye Round Roast
Rub the roast on all sides with a small amount of olive oil and season with salt, ground pepper, and an all-purpose seasoning blend of whatever herbs and spices you like.
Place roast on a round rack inside a cast iron skillet (or a rack inside a roasting pan); fat side up.
Let sit for an hour at room temperature after seasoning.
Calculate 15 minutes per pound (if the roast is 4 pounds that would be approx. 1 hour or till internal temp is 115°F to 120°F for med./med.rare).
Preheat oven to 500°F.
Place roast in the oven at 500℉ for the first 15 minutes to start the browning, then lower the oven to 350°F and roast for the time left that you calculated.
(Check temp at least 15 minutes earlier than the estimated time and check several places in the roast)
When it reaches an internal temp of 115°F to 120°F (med. rare) remove it from the oven, place the roast on a board or platter, and let rest for at least 20 minutes (it will continue to cook and the juices will redistribute in the roast and not run out so much when you slice and will be very juicy).
I like my roast at a finished internal temperature of 120°F - 125°F (med rare - pink and warm).
