On 10/31/2018 7:46 AM, graham wrote:
> On 2018-10-29 9:16 AM, 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
>>
> Here's an article from today's Globe & Mail on roasting what are
> obviously expensive cuts. It's good, even with a split infinitive in the
> header, but says nothing that the experienced cooks here don't know already!
> https://www.theglobeandmail.com/life...ly-roast-meat/
>
> http://tiny.cc/zf9l0y
>
> Graham
>


"Stick the thermometer into the fleshiest part and cook to 125 F for
rare, 140 F for medium-rare and 160 F for well-done".

Not written by a cook, but by someone who copies bad information and
re-posts it.