On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>
> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US
>
Here's a W/Post method that might suit:
https://www.washingtonpost.com/recip...=.e939627f6352

http://tiny.cc/603j0y

I have had beef cooked this way where it was seared then roasted for
several hours at a low temperature (?200) resulting in very tender but
*rare* beef.
Graham