The second thing that caught my eye was that ... The recipe says for the oven to stay closed…with the oven off... for four hours. That really confused me, since I don't see how meat can cook when the main source of heat is turned off. Apparently I was wrong. So... without further adooooo.... go buy you a big piece of Eye of Round roast, and providing you can read... read the instructions below and enjoy the results!
- Preheat the oven to 500 degrees F (260 degrees C).
- Let it heat at 500 for about 10 minutes (or at least until the next commercial break).
- Season the roast with salt and pepper and place in a roasting pan or baking dish.
- Do not cover or add water.
- Place the roast in the preheated oven.
- Reduce the temperature to 475 degrees F (245 degrees C).
- Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). If you don't have a thermometer... don't worry about it...as long as you followed directions, you should be ok.
- Carve into thin slices to serve to your buddies.
- Enjoy!!!
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