On Mon, 29 Oct 2018 11:55:02 -0500, Sqwertz wrote:

> 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.

BVTW, I'm assuming an eye round arund 3.5-4" thick. If it's not
quite that thick, then lower the heat as soon as you put it in the
oven.

-sw