On Wed, 31 Oct 2018 09:57:18 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote:
>> On 10/31/2018 12:15 PM, Cindy Hamilton wrote:
>> > On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, 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

Some portions of that artical offer good info but it's not very good
for eye round, a fairly lean cut. I like to tie eye round to prevent
warping/twisting during roasting... also makes it easy to lift/move
without stabbing. I usually buy eyeround when it's BOGO (this week,
bought four eye rounds and four top rounds). I season prior to
freezing; cracked pepper, Penzeys celery salt (more celery seed than
salt), granulated garlic, a sprinkle of MSG. When about half thawed I
place it in a hot 400º oven for 15 minutes, than lower the temperature
to 360º. It'll have a meat thermometer inserted so I'll take it out
at 135º for med. rare. Roasting half frozen ensures juiciness for
lean roasts. I let it rest about 15-20 minutes depending on
thickness.
Naturally yoose need to know your oven, many ovens are inaccurately
calibrated... it's a good idea to use an oven thermometer as well as a
meat thermometer.
Extremely important: have a *sharp* CARBON Steel knife for carving...
there is no such thing as a *sharp* stainless steel knife... even
electric slicing machines with SS blades are DULL.

Lotsa idiotic BS follows. . . .

>> > English isn't Latin. Split infinitives are a non-issue.
>> >
>> > <https://en.oxforddictionaries.com/grammar/split-infinitives>
>> >
>> > Cindy Hamilton
>> >
>> Uh... what are you talking about? I read a link about how to roast meat.
>>
>> Jill
>
>Commenting on Graham's complaint: "It's good, even with a split infinitive in
>the header", even though he'll probably go to his grave fretting about an
>ill-conceived English grammar "rule" based on Latin grammar.
>
>Cindy Hamilton