High heat Roast question - please help if you can? Thanks!?!
I found a recipe that involves rolling the beef in a salt/pepper/garlic mixture and roasting at 500* for 8min per pound then turning off the oven and leaving it alone for 2 hrs. I was thinking that since it's such a lean cut it might benefit from first being rubbed with olive oil, then rolled in the seasoning.
My question is, will the olive oil cause the roast to get too brown on the outside at such high heat?
Any input (or new recipe ideas) will be greatly appreciated! Thanks for your help!
Answers: I picked up an eye of round roast, and have never cooked one before. I usually do a lot of pot roasts, etc...but DH likes his beef rare-med rare so I thought I'd give this a try.
I found a recipe that involves rolling the beef in a salt/pepper/garlic mixture and roasting at 500* for 8min per pound then turning off the oven and leaving it alone for 2 hrs. I was thinking that since it's such a lean cut it might benefit from first being rubbed with olive oil, then rolled in the seasoning.
My question is, will the olive oil cause the roast to get too brown on the outside at such high heat?
Any input (or new recipe ideas) will be greatly appreciated! Thanks for your help!
It's only on 500 degrees F for 8 minutes per pound, I think putting oil on it will make it brown more! Just follow your recipe, I cook a standing rib roast close to the same way.
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Enjoy!
Eye of round roast regardless of weight - it is usually the same diameter regardless of weight- cook for 90 minutes at 325. Some people like to sear the meat - 400 for 10 minutes but then lessen the cooking time.
If DH wants it rare make sure it is rare, at least pink.
Nothing worse then grey hard meat when you like it pink and soft.
You can tell by touching how well cooked the meat is. It takes practice but by pressing fingers to the meat you can tell how far in it is totally cooked. When there is no soft give at all your meat is overcooked.
High heat will cook it too fast and make it tougher than it needs to be.
Rub with olive oil, roll in salt, pepper and onion powder. Sear all sides in hot, cast iron pan.
Roast in 325 degree oven for 2 1/2 hours. Cover with onion slices for the last 1/2 hour.
You can also throw in some peeled potato chunks rubbed with oil and peppered for the last hour, they will be crispy and beef flavored.
Marinade the roast overnight in the fridge in ziplock bag containing 2 pints strong TEA!!
Tea is a natural tenderizer. The tannin in it does the job.
Now you can brush the roast with olive oil and roll in the spices.
But!!! I would never ever cook a round at that temperature!! Use a meat thermometer and cook to 150 center temp. at 350.
Let stand for about 15 to 30 minutes on platter before slicing. And while finishing dinner preps.
I agree with proud to be 51. And it's IMPORTANT to bring the meat up to room temp.
I've used this recipe for beef tenderloin too and I do rub it with olive oil before seasoning.
Succulent and delicious!
A wonderful topping is sauteed mushrooms with gorgonzola cheese melted in.
Happy cooking!