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Eye of Round Roast

Source of Recipe

From a doesn't like to be named magazine


Recipe Introduction

I had been hearing rumors about this roast at eGullet for awhile and thought I might like to try it. Eye of round is a cut that I haven't ever been able to use successfully. Dry, tough, flavorless. But people I trusted were reporting success with it and it was from a magazine that I have always had good results with. When Skip at cookskorner made it and had good things to say, that cinched it. I was really surprised at the result. Very flavorful and like Skip says, sliced thinly, "pretty tender, in the way that thinly sliced flank steak can be." Mine turned out a lovely medium rare - just perfect. Mike says that he could eat this every week. You can use just kosher salt, but we like the Montreal Seasoning so much that I used that. I made a little pan sauce in the pan that I browned the roasts in with a little Wondra, wine, beef Better than Bouillion, Worcestershire and steak sauce.

List of Ingredients

3.5 to 4.5 eye of round roast
Montreal Steak Seasoning
2 T. oil



Recipe

Cut the roast in half down its length all the way through and rub all over with a thick coat of the Montreal seasoning. Wrap each piece in plastic wrap and refrigerate 24 - 48 hours.

Preheat the oven to 225 degrees. Unwrap the roasts and scrap off all the seasoning that you can. In a skillet heat the oil over fairly high heat, brown the roasts on all sides. Put the roasts in a roasting pan and cook for 30 minutes. Turn off the oven and let them sit in there for another 20 minutes. Remove from the oven and tent with foil for 15 minutes.

Slice very thinly to serve.

Serves 6.