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Old 05-18-2009, 03:19 PM   #1
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 677
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.


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Old 05-18-2009, 05:58 PM   #2
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Join Date: Sep 2004
Location: Massachusetts
Posts: 46,285
You're not going to get good results with an eye round. It's not a great cut for an oven roast. The process you describe is fine but you'd be better of with a more tender cut.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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