On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 >
wrote:

>On Monday, October 29, 2018 at 5:16:57 AM UTC-10, 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
>
>You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
>
>My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.

He and his pals were spit roasting your daughter.

>He told me how they do it but I forgot.

Brain dead.

The best method for roasting eye round is the same method as for
boneless pork loin... season and freeze... roast at 350º
while half defrosted. Roast per a meat thermometer.