I'm doing an eye of round roast in the oven, and my neighbour told me to do it at 250 degrees, as she'd done one awhile ago (twice the size of mine though) and she said her company LOVED IT!
Now, I put this small one in at noon,
and I think it's too darned soon.
She's gone to work, and I can't get any advice...HELP! We want to eat around 5:30 pm or 6 pm. This roast weighs 1.5 kg (3.3 lbs) and I'm doing it with a bit of olive oil on the bottom of the pan, and a small amount of water....halved an onion on top, put clove of garlic inside roast...salt, pepper, worcestershire sauce on top, and a crushed bay leave (she told me this is how she did hers.)
I'm to put potatoes and carrots in about an hour and a half (she said) before it's done.....PLEASE LET ME KNOW HOW LONG I SHOULD BE COOKING THIS? Should I take it out for awhile now and put it back in later?
Jovin (who always needs help!)