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Old 03-07-2014, 08:59 PM   #1
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Going to try high heat roasting - eye of round

I've cooked eye of round quite a few times with the conventional one temperature method. I always try for medium rare. It came out ok, but eye of round is hard to get just right. Anyways, I bought a 2.6 lb eye of round roast and will try the high heat method. You cook it for 7 minutes per pound at 500F, then turn down (or off?) the oven and let it cook for 2.5 hours.
It's not an old electric oven, so I don't think heat leakage will be a problem.

Can anyone tell me if you tried this method and whether or not you turned off the oven after the 500F cook time? Some feedback says they left it in at the ovens lowest temperature (170F?) for the 2.5 hour cook time. I think that's because they had a gas oven or their oven leaked heat.

Did anyone have success just turning off the oven or did you set the oven temp at its lowest temp for the 2.5 hours (not gas oven)? Also...their recipe started out with a 6 lb roast. I should adjust that 2.5 hour time because my roast is 2.6 lbs?

Any feedback welcomed on how your eye of round roast came out using the high heat method and a 2.5lb eye of round roast.

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Old 03-07-2014, 09:07 PM   #2
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I like to roast at high temps, I start with a 475 degree pre heated oven and roast for 20 minutes then turn the temp to 375 until done; 135-140 degrees. Wrap in foil for 20 minutes and serve.
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Old 03-07-2014, 09:45 PM   #3
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I've roasted only standing rib roasts with the "high heat/turn off and don't open the oven door" method. If you try this on the eye of round and it doesn't turn out perfectly, you can always chill the beef, slice it thin, and simmer in BBQ sauce for barbecue beef sandwiches.
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Old 03-08-2014, 04:41 PM   #4
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Eye round is my favorite cut for a roast beef and it always comes out perfect. Great flavor and tender.
I cook my eye round roasts 15 minutes per pound or to an internal temp of 120F. ok so this roast was just 3 lb. so my formula is 15 minutes per pound so my 3 lb. roast will cook 45 minutes. I set my oven to convection roast and 500F. I rub the roast all over with olive oil then rub all over with spices. place in roasting pan (no rack) and roast at 500F for 15 minutes (I always cook high the first 15 minutes no matter what the poundage). after 15 minutes turn oven down to convection roast 350F and roast for another 30 minutes for my 3 lb. roast (or what every the rest of 15 minutes per pound time you calculated for your roast size) for total cooking time of 45 minutes. I sometimes check about 15 minutes early because there is always an exception to the rule. so be safe and check temp (I use an instant read not the leave in probe thermometer).



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Old 03-08-2014, 06:49 PM   #5
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Ya, I'm looking to cook it to about that doneness. Looks tasty. I'm looking over recipe sites for a good marinade mix. I don't have any garlic cloves, just minced garlic.
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Old 03-08-2014, 08:27 PM   #6
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Quote:
Originally Posted by Caslon View Post
I've cooked eye of round quite a few times with the conventional one temperature method. I always try for medium rare. It came out ok, but eye of round is hard to get just right. Anyways, I bought a 2.6 lb eye of round roast and will try the high heat method. You cook it for 7 minutes per pound at 500F, then turn down (or off?) the oven and let it cook for 2.5 hours.
It's not an old electric oven, so I don't think heat leakage will be a problem.

Can anyone tell me if you tried this method and whether or not you turned off the oven after the 500F cook time? Some feedback says they left it in at the ovens lowest temperature (170F?) for the 2.5 hour cook time. I think that's because they had a gas oven or their oven leaked heat.

Did anyone have success just turning off the oven or did you set the oven temp at its lowest temp for the 2.5 hours (not gas oven)? Also...their recipe started out with a 6 lb roast. I should adjust that 2.5 hour time because my roast is 2.6 lbs?

Any feedback welcomed on how your eye of round roast came out using the high heat method and a 2.5lb eye of round roast.

Why the mention of a gas oven? How is that different?
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Old 03-08-2014, 11:00 PM   #7
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Quote:
Originally Posted by msmofet View Post


That is one pretty looking piece of beef MsM! I'll need to try it your way next time I roast an eye of round.
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Old 03-09-2014, 08:57 AM   #8
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I buy whole eye of rounds and cut them up into approx 2 lb pieces. One thing I do is cook some up for sandwich meat for my daughter to take in her school lunches. A couple of days ago I slow roasted one in the counter top convection oven at 250. I put a thermometer in it set to go off at 115. It turned out great. The outside didn't have much of a crust but for sandwich meat I didn't require one. After it sat and cooled, I put it in the fridge. The next day when I sliced it, it turned out beautiful. Pink throughout, begining right under the surface. It had really firmed up and with a sharp knife I could slice it super thin. It's the way to go for me from now on....
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Old 03-09-2014, 12:48 PM   #9
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I like Craig's roasting method. I have not tried it yet, but I too have a eye round in the freezer and thats how I will make it when I roast it.

Craig. Its 500 for 5 minutes and then what again? Sorry I could look that up.
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Old 03-09-2014, 12:59 PM   #10
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Quote:
Originally Posted by Roll_Bones View Post
I like Craig's roasting method. I have not tried it yet, but I too have a eye round in the freezer and thats how I will make it when I roast it.

Craig. Its 500 for 5 minutes and then what again? Sorry I could look that up.
I saved it to my recipe file:

Originally Posted by CraigC View Post
Room temperature roast @ 500F for 5 minutes. Reduce temp to 200F and cook 1 hour per pound. Perfect every time. Been cooking roasts with this method since I learned about it 10+ years ago.

How to cook tender, juicy beef roast?
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