Post by camochef on Feb 18, 2010 19:51:24 GMT -5
eye round roast-new method
Hey guys, I've discovered a new method of doing an eye round roast. As the cooks on here know, an eye round is generally cooked for a couple hours at about 325 degrees.
I've done about 5 eye round roasts the past few weeks and this last one was really super.
I start by trimming any excess fat or silverskin from the roast. I then use my Deni tenderizer with three rows of 16 blades all around the roast. I rub on some fresh ground tellicherry black pepper, some celtic sea salt, some garlic and onion powder, and a little bacon salt and worchestershire pepper.
Here's the important part. Preheat the oven to 500 degrees!!! then using an enameled cast iron roaster, or dutch oven or similar vessel, put a tbsp, of butter, a half tbsp of e.v. olive oil, and a half tbsp of safflower oil in the bottom. Insert a probe thermometer into the center of the thickest part of the roast. add another tbsp of butter on top of the roast and place it into the 500 degree oven.
Turn the heat down to 475 degrees. and cook the roast for 7-8 minutes/lb. Then shut the oven off, DO NOT OPEN the oven for 2 1/2 hours. unless the internal temperature goes over 135 degrees. If internal temperature goes over 135 degrees open oven and remove roast. Do not remove thermometer! Let roast sit for 20-25 minutes after which time you can remove thermometer probe and slice thinly.
This has been producing extremely tender and tasty roasts for us. an added bonus: add a little sherry or white wine to the pan to deglaze and make a wonderful tasting gravy by heating it on the stovetop and stirring with a silicone spatula, or you could use a gravy mix instead to deglaze with.
This last roast was tender enough to eat without teeth! and so tasty! I have only used the Deni tenderizer twice now, so I don't know just how much it's contributing to the tenderness, but the cooking method does wonders to turn a normally tougher piece of meat into a tender and tasty treat. Give it a try. Do not over-cook eye round roast! medium is the limit, I prefer very rare!
Enjoy!
Camo
Hey guys, I've discovered a new method of doing an eye round roast. As the cooks on here know, an eye round is generally cooked for a couple hours at about 325 degrees.
I've done about 5 eye round roasts the past few weeks and this last one was really super.
I start by trimming any excess fat or silverskin from the roast. I then use my Deni tenderizer with three rows of 16 blades all around the roast. I rub on some fresh ground tellicherry black pepper, some celtic sea salt, some garlic and onion powder, and a little bacon salt and worchestershire pepper.
Here's the important part. Preheat the oven to 500 degrees!!! then using an enameled cast iron roaster, or dutch oven or similar vessel, put a tbsp, of butter, a half tbsp of e.v. olive oil, and a half tbsp of safflower oil in the bottom. Insert a probe thermometer into the center of the thickest part of the roast. add another tbsp of butter on top of the roast and place it into the 500 degree oven.
Turn the heat down to 475 degrees. and cook the roast for 7-8 minutes/lb. Then shut the oven off, DO NOT OPEN the oven for 2 1/2 hours. unless the internal temperature goes over 135 degrees. If internal temperature goes over 135 degrees open oven and remove roast. Do not remove thermometer! Let roast sit for 20-25 minutes after which time you can remove thermometer probe and slice thinly.
This has been producing extremely tender and tasty roasts for us. an added bonus: add a little sherry or white wine to the pan to deglaze and make a wonderful tasting gravy by heating it on the stovetop and stirring with a silicone spatula, or you could use a gravy mix instead to deglaze with.
This last roast was tender enough to eat without teeth! and so tasty! I have only used the Deni tenderizer twice now, so I don't know just how much it's contributing to the tenderness, but the cooking method does wonders to turn a normally tougher piece of meat into a tender and tasty treat. Give it a try. Do not over-cook eye round roast! medium is the limit, I prefer very rare!
Enjoy!
Camo
