![]() If it drops quickly (say 20 degrees in 20 minutes) it could be your oven seal is an issue. (2) turn your oven off and watch the temp on the thermometer every 5 mins and write down the temp to see how quickly your oven is losing temp. There is a way to calibrate your oven but you should go to an owners manual and use your “I’m handy or not” judgement to decide if this is a DYI or repairman issue. If it is widely off or varies over your cooking time then your oven has issues. If the thermometer shows that the temp is accurately then move onto step 2. It should be at the temp you set the oven to (in this case, 350). So what does that mean and what can you do about it? (1) buy an oven thermometer(one that you leave sitting in the oven, put on middle rack) and turn your oven on to a set temp (350 works) and wait until the oven has full heated up (15-20 mins should work, even if the pre-heat sensor beeps, wait the full 20 mins), then look at the oven thermometer. Sherri – this recipe will work as described but the rub (pardon the pun) is that your oven MUST be (1) calibrated to the temperatures outlined and (2) keep heat at reasonable levels. I don’t want to feel responsible for a ruined dinner party :) – If you are making this dish to impress some dinner guests PLEASE try it in your own oven first! This is a very simple and nearly-foolproof recipe, but there is still a lot of variation in ovens, altitudes, etc. – Some people have thrown in potatoes and root vegetables in with the roast and they’ve come out tasty, and other people have used the pan drippings (if there are any) to make a pan sauce for the roast. – You can use a roasting thermometer (the kind that stay in the roast while cooking), but bear in mind that because it’s metal, it will conduct heat possibly overcook the roast. – If this is your first time making this dish, consider doing the 170-degree method above just to be safe. Because you have the heat going, I give you permission to open your oven door! – Gas ovens sometimes don’t retain heat well, so to be safe, during the 2.5-hour “off” period, maybe keep your heat at the oven’s lowest setting (probably 170) and check it after one hour (and every 30 minutes after that) for doneness. Update: based on the huge amount of great feedback in the comments below, here are some tips: Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes.Īs a quick reference, here are the standard temperature/doneness levels for roasts:ġ30☏ to 140☏ (55☌ to 60☌) = Medium Rare The temperature should be between 130-150 degrees. Don’t open the oven door at all during this time! Go watch a movie or something.Īfter 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. Now comes the part that goes against everything I’ve ever done in the kitchen – turn off the oven completely and leave the roast in there for 2 1/2 hours. Our roast was a little over three pounds, so I cooked it for 25 minutes. Roast at 500 degrees, uncovered, for 7 minutes per pound. Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. Take out your roast, rinse it and pat dry with paper towels. Mix together your seasonings and set them aside. roast)ġ tsp black pepper ( coarse-ground preferred) I may never cook an eye of round roast any other way for the rest of my life!Įye of Round Roast (2-8 lbs. Honestly, it makes this fairly inexpensive cut of meat taste about 100x better than what you paid for. The end result is something like prime rib – a dark, crusty outside with a juicy, pink, tender inside. The other day I stumbled upon a recipe that seemed both crazy and intriguing you roast the meat at a high temperature for a while, and then you turn off the oven and leave it in there for 2 1/2 hours. To be honest, I usually just use the eye of round roast to make jerky (along with london broil, which is also from the same area of the cow) because making steaks and roasts with this part of the cow is usually always a gamble. It’s an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.Įye of round is a pretty intimidating piece of beef.
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