On Mon, 29 Oct 2018 11:57:15 -0500, Sqwertz wrote:

> 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.

Actually, go down to 250F since this is so much smaller than a rib
roast. It will not dry out.

-sw