The Perfect Eye of Round

Eye of Round is a notoriously tough cut. Because of that, it has to be roasted low and slow so as not to overcook and end up with a doorstop. Now, I admit, I like mine very rare. Not everyone does. But because this isn't a really expensive cut, you can play with it a little to find out what works best for you.

This recipe is for a 3.5-4 lb roast

Two days before you plan to serve, remove the cut from its package, dry it off with paper towels, and coat it with vegetable oil and salt well on all sides.

Place back in the fridge and cover with plastic.

On the day of serving, remove and place in a large Dutch oven and brown on all sides on medium-high to form a crust.

Remove to a roasting pan and set up your probe* to check the internal temperature

Place in a preheated 225-degree oven and roast for 1 hour and 15 minutes until the roast hits an internal temperature of 115 degrees.

DO NOT OPEN THE DOOR AT ANY POINT OF THE PROCESS!

Turn off the oven and allow to finish for an additional 30-50 minutes or it hits an internal temp of 125 degrees.

Remove and tent for at least 15 minutes before carving and carve in fairly thin slices.

* If you don't have a probe, just follow the time table adding time per pound as needed.