Tuesday, November 16, 2010

Eye of Round Roast

If you are confused, those are pink potatoes on the right.

It may not be the most sophisticated cut of beef, but it's cheap, easy to find, and if you follow my directions, delicious. This makes a lean, slice-able roast. I made a 5-lb. roast, but you can make this with a 3- or 4-pounder, just adjust the cooking time. Allow some time to let the roast season before you roast it.

Preheat oven to 325.

1 5-lb. eye of round roast
4 Tbsp. Kosher salt
2 Tbsp. paprika
2 tsp. ground pepper
1 tsp. garlic powder
1 tsp. thyme
1/2 tsp. ground coriander

roasting vegetables (optional)

Combine the spices. Pat the roast dry and rub the spices into it. Wrap tightly in plastic wrap and let sit for 1-2 hrs or more.

Heat some oil for frying in the bottom of a roasting pan. Brown the roast on all sides. Place in the oven to roast. Add more oil to the pan if it starts to scorch.

I found that my roast cooked faster than most recipes said, probably because I was shooting for medium-ish instead of well-done. My 5-lb. roast got to 140 degrees in about 1.5 hrs. I'd say allow 20 minutes per pound. After it reaches 140, remove it from the oven and tent it loosely with foil, and it will rise by another 5 degrees.

Add your roasting vegetables accordingly--about 45 minutes before completion. I nestled them around my roast, tossing them in the oil, and then roasted them 10 minutes longer while the roast rested. Alternately, you could use the drippings to make gravy.

Just slice thinly across the grain, and dinner is served!

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