Dinner

High Temperature Eye-of-Round Roast is for Dinner.

High Temperature Eye-of-Round Roast takes 5 minutes to prepare.

High Temperature Eye-of-Round Roast takes 134 minutes to cook.

High Temperature Eye-of-Round Roast makes 4 servings.

The ingredients for High Temperature Eye-of-Round Roast are:

2 pounds Braum's Boneless Eye of Round Roast, raw
Sea salt, to taste
Freshly cracked or ground or coarse black pepper, to taste
Any other seasoning of your choice, to taste

Here is how you make High Temperature Eye-of-Round Roast:

DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!1. Preheat the oven to 500?F. Pat the roast dry with a paper towel. Season the roast with salt and pepper or any or any of your favorite seasonings and place in a roasting pan or baking dish. Do not cover or add water.2. Place the roast in the preheated oven. Reduce the temperature to 475?F. Roast for seven minutes per pound then turn off the oven and let the roast sit in the hot oven for 2 hours. Do not open the door at all during this time!3. Remove the roast from the oven, the internal temperature should have reached at least 145?F. 4. Let the meat rest in a warm place for at least 15 minutes (longer is fine) before slicing it. The rest equalizes the temperature and gives the meat fibers time to reabsorb the internal juices. Without an ample rest, the juices will rush out when you slice, and your meat will be dry. I don't bother tenting the meat with foil. It stays warm without it, and the wrapping would soften the roast's crust.5. Carve into thin slices to serve.Number of Servings: 4Recipe submitted by SparkPeople user CHUCKLES0719.

The nutritional information for High Temperature Eye-of-Round Roast is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 288.5

• Total Fat: 7.8 g
• Cholesterol: 104.3 mg
• Sodium: 459.3 mg
• Total Carbs: 0.2 g
• Dietary Fiber: 0.0 g
• Protein: 52.0 g