On 10/29/2018 11:35 AM, Sqwertz wrote:
> On Mon, 29 Oct 2018 09:16:49 -0600, 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
>
> Season heavily and put into 500F oven for 2-3 minutes then lower to
> 275F and let it go until it reaches 128F (about 4-5 hours depending
> on size). The temp will rise to 131-132F after you take it out
> leaving you with med-rare.
>
> Ed will be along recommending 118-120F but that's way too low.
>
> -sw
>
Works for me. Except for steak. That comes off the grill at 110.