On Monday, October 29, 2018 at 11:38:48 AM UTC-10, Sheldon wrote:
> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 <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.

That's the nuttiest thing I ever heard. Considering that it's coming out of your gaping maul, that's something really special.