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Eye Round Roast

JanetJanet Posts: 102
edited 10:06AM in EggHead Forum
Picked up a 5.5-lb eye round roast yesterday. Any good ideas for this thing? Pretty lean with a very thin layer of fat on one side.
Slow? Fast?[p]Janet


  • PainterPainter Posts: 464
    Janet, I can't find my chart on this one but I have only done it in the house oven. If my memory serves me right I preheated oven to 500 degrees and cooked for 20 minutes and shut off oven and let dwell until 130-135 degrees. Time wise I cant tell you, use the polder after the egg has dropped so as not to fry the polder or use instant read. Serve with au jus and french bread. In the egg you coudn't use the polder at the high temps so instant read would work. Salt and pepper and slivers of garlic clove inserted in meat is good also. The only thing that could be wrong with this technique is that I'm doing it from memory and that is usually a short term problem of mine according to my wife,-- hehe-- but I haven't made it for quite awhile so I think I'm close.
    Hope this sounds feasable to you. Good Luck

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