On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote:

> On Mon, 29 Oct 2018 10:35:13 -0500, 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
>
> Will the entire roast be rare or only the center with both ends being
> 'done' ?

This should be evenly rare all the way through with a 1/3" gray
layer around the circumference.

-sw