Ingredients: |
Ingredients: Eye of the Round Roast, any size, trimmed of visible fat
Kosher salt
Cracked black pepper
Granulated garlic, garlic powder if you're in a pinch
Vegetable oil
Ziploc bag
Metal pan
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Directions: |
Directions:trim the roast of visible fat. This is typically a tough cut of meat but trust the process. Once you trim the roast aggressively salt pepper and garlic it. Place it in a Ziploc bag and put it in the refrigerator. About every 6 hours or so turn the piece of meat. You can do this up to 3 days, but if you're doing it the next day it's fine. After the meat has absorbed the salt and pepper and garlic you need to take it out and let it rest at room temperature. Basically, take it out about 6 hours before you're planning on cooking it. Once you reach the time, you will take the roast out of the plastic bag and gently pat it dry with paper towels. If you feel that the seasoning has come off feel free to add additional. You will then rub the roast with vegetable oil. Not olive oil. Then take a pan and set it on high heat, you want this pan screaming hot. Then sear every side. End-to-end.. preheat oven to 225°. take roast and place in a metal-rimmed pan, not too big, think of a brownie pan but metal. Under no circumstance should you use glass. If you use glass this will not work. place roast in metal baking pan and place in 225° preheated oven for one hour and 45 minutes. Undisturbed. When the timer goes off remove the roast from the oven. You will probably notice a very small amount of juice that came out of the roast. That is good. If you did not let the roast rest long enough to get to room temperature there will be a lot of juice in the pan. What you don't want, so remove it and put it aside and lightly put a aluminum foil tint over it for 15 minutes. Once 15 minutes is up thinly sliced the roast. You will have a nice bark and crust around the entire roast and it will have a beautiful pink color from the center to the edges. Enjoy |
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