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Baked Eye of Round with Rosemary Recipe

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This recipe for Baked Eye of Round with Rosemary, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 eye of round beef roast
Seasoned salt
Garlic salt
Black pepper
2 tsp. crushed rosemary
1 tsp. shortening

Directions:
Directions:
If convenient, season meat 2 days before cooking; if not, the night before. Rub meat with a mixture of the seasonings. Wrap in aluminum foil and refrigerate. Remove from refrigerator about 1 hour before cooking. Brown on all sides in the tsp. of shortening. Place meat in a shallow pan and insert meat thermometer. Bake at 300 as noted below.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Cooking time: 15 minutes per pound rare; 20 minutes per pound medium; 22 minutes per pound well done.

 

 

 

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