Directions: |
Directions:Mix together your seasonings and set them aside. Rinse the roast and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.
Preheat your oven to 500 degrees. Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.
Pay attention now – turn off the oven completely and leave the roast in there for 2 1/2 hours. Don’t open the oven door at all during this time! After 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes. Carve it into 1/2″ slices and enjoy!
As a quick reference, here are the standard temperature/done-ness levels for roasts:
120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
Gas ovens sometimes don’t retain heat well, so to be safe, during the 2.5-hour “off” period, maybe keep your heat at the oven’s lowest setting (probably 170) and check it after 2 hours for done-ness.
If this is your first time making this dish, consider doing the 170-degree method just to be safe, and check it after 2 hours.
You can use a roasting thermometer (the kind that stay in the roast while cooking), but bear in mind that because it’s metal, it will conduct heat possibly overcook the roast. Trust the process!
Try potatoes and root vegetables in with the roast and the pan drippings (if there are any) to make a pan sauce for the roast.
If you are making this dish for guests, PLEASE try it in your own oven first! This is a very simple and nearly-foolproof recipe, but there is still a lot of variation in ovens, altitudes, etc. |
This recipe for Eye of Round Roast is from