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Eye-of-the-Round Roast Recipe

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This recipe for Eye-of-the-Round Roast, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie (Mrs. Curtis) Mobley
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Eye-of-the-round roast (Make note of # of lbs.)
slat-free meat tenderizer
garlic powder
Crisco Oil (or any good cooking oil)
coarse ground black pepper

Directions:
Directions:
Trim all fat from roast; sprinkle with tenderizer and garlic powder. Rub in well. Pour enough cooking oil to cover all sides and ends of roast. Coat generously with coarse ground black pepper. Move oven rack close to top of broiler unit. Turn on oven to broil. Use broiler pan with rack; place roast in center of pan and place under broiler. Leave oven door ajar. Broil 5 minutes per lb., turning roast every 5 minutes until you have completed the broiling time. Close oven door. Turn off oven. Leave roast in oven for 1 hour or longer. DO NOT open door during this hour. Slice and serve. This recipe works equally well on sirloin tip roast or any good cut of beef. If you like your beef medium rare, 5 minutes of broiling per lb. is perfect. If you like it medium to medium well, use 7 minutes.

Personal Notes:
Personal Notes:
Enjoy. This is an original recipe

 

 

 

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