Eye of round roast question
There was a thread on this a bit back, but I can't find it now...
I have a small 1.5 lb. eye roast..
I'm after a sort of "prime rib" style... crusty outside, very rare inside...
I'm thinking...rub with oil, salt, pepper..
cook on rack in hot 450f oven for 15 min...
then 350f oven until internal temp of like 140f, then pull and rest...
sound right? will there be enough juices to make thin "au jus"?
can I roast some veggies in the same oven at the same time, or will that make too much steam?
Thanks Dear Friends,
Eric, Austin Tx.