High Temperature Eye-of-Round Roast

High Temperature Eye-of-Round Roast
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 7.8 g
  • Cholesterol: 104.3 mg
  • Sodium: 459.3 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 52.0 g

View full nutritional breakdown of High Temperature Eye-of-Round Roast calories by ingredient
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Introduction

http://allrecipes.com//Recipe/high-tempera
ture-eye-of-round-roast/Detail.aspx
http://allrecipes.com//Recipe/high-tempera
ture-eye-of-round-roast/Detail.aspx

Number of Servings: 4

Ingredients

    2 pounds Braum's Boneless Eye of Round Roast, raw
    Sea salt, to taste
    Freshly cracked or ground or coarse black pepper, to taste
    Any other seasoning of your choice, to taste

Directions

DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!

1. Preheat the oven to 500F. Pat the roast dry with a paper towel. Season the roast with salt and pepper or any or any of your favorite seasonings and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475F. Roast for seven minutes per pound then turn off the oven and let the roast sit in the hot oven for 2 hours. Do not open the door at all during this time!
3. Remove the roast from the oven, the internal temperature should have reached at least 145F.
4. Let the meat rest in a warm place for at least 15 minutes (longer is fine) before slicing it. The rest equalizes the temperature and gives the meat fibers time to reabsorb the internal juices. Without an ample rest, the juices will rush out when you slice, and your meat will be dry. I don't bother tenting the meat with foil. It stays warm without it, and the wrapping would soften the roast's crust.
5. Carve into thin slices to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user CHUCKLES0719.

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