Metric:
500gr Beef Eye of Round Roast
15ml Oil
3gr Kosher Salt
2gr Garlic Powder
Ground Black Pepper
( to taste )
TRADITIONAL AMERICAN RECIPE: It takes careful cooking to transform a large piece of beef into tender, succulent slices.
Many cuts of meat benefit from trussing before being cooked. This forces the beef roast into a more even shape, ensuring the thin, narrow ends won’t overcook before the thick middle part is done. (Tying also makes for a nicer presentation and easier slicing.) After the meat is trussed, dry roast with paper towels, then sprinkle the exterior with salt (preferably kosher) and let it stand at room temperature for at least an hour. As the roast sits, the salt draws out its juices, which then combine with the salt before being reabsorbed into the meat. The result: a beef roast that is flavorful both inside and out.
Browning meat produces new flavor compounds that are essential to the success of a roast. But blasting the oven temperature to accomplish this can dry out the meat's exterior and doesn't uniformly brown the entire roast. To guarantee a well-caramelized crust, sear the roast in either the roasting pan or a skillet, before putting it into the oven.
Most roast beef recipes call for cooking roasts in a moderately hot oven, but this method can lead to an overcooked exterior and an unevenly cooked interior. We generally cook roast beef at temperatures between 250 and 350 degrees, depending on the meat's size and shape. Roasts should always be taken out of the oven before they reach the desired degree of doneness. A phenomenon called “carry-over cooking,” in which the meat’s exterior transfers heat to the cooler center, will cause the internal temperature of the roast to rise another 10 to 15 degrees.
All roasts should rest under a cooking tent for 10 to 20 minutes before being carved. As the protein molecules in the meat cool, they will reabsorb any accumulated juices and redistribute them throughout the roast. This also allows for “carry-over cooking” to take effect.
Skill Level:  |
Time: 2 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 190C / 375F.
02 - Warm the Oil into and oven tray and spread it by shaking it.
03 - Place the Roast into on the tray.
04 - Season with Salt, Garlic Powder, and Pepper.
05 - Cook for 60 minutes.
06 - Turn the oven off and let it cool in it for 30 minutes.
Notes:
- Make sure to tie the Roast with a cotton twine, at 8cm / 3.1in intervals.
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| Written by: Uncut Recipes | Disclaimer |
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