the brave little toaster goes to mars i ran outta juice

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.

The brave little toaster goes to mars i ran outta juice