Has anyone tried the high-heat method for eye of round roast? Start at 500 degrees for...

M

michael-in-phoenix

Well-known member
...7 or 8 minutes per pound, then turn the oven off and let it sit for 2 1/2 hours?

A friend did this with some cut of beef a few years back and it turned out great.

Anyone here tried it? I "inherited" an eye of round and plan to cook it tomorrow.

Michael

 
I have done this many time but with beef tenderloin and a few differences.

I bring the tenderloin to room temperature and preheat the oven to 500 for 20 minutes. I bake for 5 minutes per pound and then turn the oven off. Do not open the door for 2 hours. It is always perfectly cooked to medium rare in the center and the smaller end is more well done.

 
Slow-Roasted Beef. Here's one to check out from CI. I've not made it but intend to sometime.

Happy New Year from Austin, Tx where I'm visiting my daughter and grandson.

Slow-Roasted Beef

Serves 6 to 8. Published January 1, 2008. From Cook's Illustrated.

We don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce (see related recipe), if desired.

1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons vegetable oil plus 1 tablespoon
2 teaspoons ground black pepper

Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.

 
Orchid / Michael....this is the same method..

that Charlie (my brother) uses all the time. It does comes out perfectly med rare every time.

 
I messed it up. I didn't have time to salt it. I pre-heated the oven for 40 minutes...

...at 500. Put the room-temp roast in and left it for 7 minutes per pound, then turned the oven off and left it for 2 1/2 hours.

When I checked the temp, it was at 117. I turned the oven on at 225 for a half hour. Checked it again. 124. Left it another half hour and it was 135. I took it out and tented it with foil for 20 minutes.

It was overcooked. Dry, tough and headed for the grinder to make beef sandwich spread!

I'll try again some time soon. I know this works well.

Michael

 
Too late, I know, but next time. REC: Cook's Illustrated Slow Roasted Beef

Cook's Illustrated Slow Roasted Beef
By Pinckney

This is the Cook's Illustrated recipe for turning a less expensive, less tender piece of beef like an eye of round into a more tender meal. I am going to try it with venison soon.
"We don't recommend cooking this roast past medium. Open the door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 4, heat the oven to 225 for 5 minutes, then shut it off again, and continue to cook the roast to the desired temperature. For a smaller (2 1/2 to 3 1/2 pounds) roast, reduce the amount of kosher salt to 3 teaspoonss( 1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. Slice as thinly as possible and serve with Horseradish Crean Sauce, if desired. "

PREP TIME AND COOKING TIME ARE INDICATED WITHIN THE RECIPE. The Cook's recipe does give cooking times, but the temperature method is preferred. I have inserted the cooking times as per Cook's recipe.


Ingredients
Bone less eye round roast 3 to 4 1/2 pounds
4 Teaspoons kosher salt or 2 table salt
2 teaspoons vegetable oil plus 1 Tablespoon
2 teaspoons black pepper

Steps
Sprinkle all sides of meat with salt. Wrap with plastic and refrigerate 18 to 24 hours.
Pat roast dry, rub with oil and sprinkle all sides with more salt and pepper.
Sear all sides of roat in large pan on top of oven.
Place roast or rack set on cookie sheet in center of oven pre-heated to 225 degrees. and cook until meat probe inserted into center of roast registers 115 for medium rare or 125 degrees for medium rare.Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.
Turn oven off; leave roast in oven, without opening door until internal yemperature reaches 130 for medium rere or 140 for medium.
Transfer roast to carving board, rest 15 minutes and slice thinly as possible and serve.

http://www.foodsville.com/recipes/view/309

 
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