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Old 12-31-2016, 01:23 PM   #11
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Originally Posted by GotGarlic View Post
You are the queen of eye round roast, msmofet
Thank you GG.
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Originally Posted by Whiskadoodle View Post
I can see who's method I want to follow and achieve, MsM.

What oven temp do you roast at, please.
Thank you Whiska.

Here you go:

Ms. Mofet's Roast Beef Method

I cook my Eye round roast on convection roast setting but regular bake is fine.

I rub roast with a small amount of olive oil all over and season with all purpose seasoning blend (my blend below) of whatever herbs and spices you like.
Place on a round rack inside a cast iron skillet; fat side up.
May allow to stand an hour at room temperature after seasoning.
Calculate 15 minutes per pound - So if the roast is 4 pounds that would be approx. 1 hour or till internal temp is 115F to 120F for medium.
I start at 500F for the first 15 minutes to start the browning then lower to 350F and roast for the time left that you calculated.
I like it cooked to 120F - 125F degrees internal temp (med rare - pink and warm in the center, about 15 minutes per pound).
(The shape of the roast effects cooking time. A long narrow eye round reaches temp faster than a shorter, fatter rump or bottom round roast. Check temp at least 15 minutes early of estimated time and as stated above check several places in the roast)
When it reaches the temp of 115F to 120F remove from oven, place on 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).

My all purpose seasoning blend (the last batch I added a small amount of powdered vinegar to the blend)
Ms. Mofet's All Purpose Seasoning Blend
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Old 12-31-2016, 01:27 PM   #12
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Wow, mofet. That looks delicioso!
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Old 12-31-2016, 01:33 PM   #13
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Wow, mofet. That looks delicioso!
Thank you Bucky!
I like to serve with Burgundy pan gravy and Yorkshire Pudding.
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Old 12-31-2016, 01:53 PM   #14
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Here are some pictures I have of an eye round roast I cooked.




That looks excellent!
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Old 12-31-2016, 02:28 PM   #15
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That looks excellent!
Thank you CC
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Old 01-02-2017, 02:57 PM   #16
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To the OP.

I suggest you experiment to find the internal temp that you find best.
Don't experiment on $12.00 a pound roasts but use lesser cuts.
It shouldn't take many to see what you want and as a plus you get to eat the results of your experiment.
Cooking is not set in stone and experimenting to find what you want as the result is half the fun.
Rare, Medium Rare, Medium, Medium Well, and Well Done mean different things to different people.

I agree to start at lower temps since you can't un-cook something but you can cook it longer later if need be.







Msmofet, That looks mighty tasty and tender.

Thanks for the method.

I'm gonna give it a try one of these days.

Eye of round is a tasty cut and doesn't break the bank either.

I've used it very thin sliced for steak sammies but I see a roast in my future.
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Old 01-02-2017, 03:00 PM   #17
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Oven temp probe. They cost like $5 now. Hehe, the damn thing with mine is...it wants to turn itself off to save battery power, after I've set my max temp (for the alarm to go off). I'll have to re-read the tiny instructions, which requires a magnifying glass.
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