This simple eye of the round roast is briefly cooked very hot and high in either a pan or grill to create a perfect crust, then roasted in the oven to doneness. Eaten rare, it is the perfect dinner or sandwich meat.
(Gluten Free, Paleo, Dairy Free, Soy Free, Nut Free, Refined Sugar Free, GAPs, Whole30, Low FODMAP, AIP)
When cooking an eye of the round roast, go against all your instincts about the word “roast.” Normally, you’d cook a roast such as a brisket, chuck roast or rump roast low and slow in the oven until tender and fall-apart amazing. That’s all well and good with fatty, sinewy cuts, but a very lean roast such as the eye of the round is treated differently. The goal with the eye of the round is to get as beautiful a crust on the outside as possible while still maintaining a pink interior.
This is an easy and very simple five-ingredient eye of the round roast recipe. The number one thing to do here is to be sure to check the interior with a thermometer, as it’s very hard to tell whether your roast is definitely done inside. With a thermometer in hand, however, this really is an easy roast to cook. Not to mention that an average-sized roast is done in under an hour…much more quickly than your typical slow roasted brisket!
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