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High Temperature Eye-of-Round Roast
October 18, 2007

I had a 4 lb eye of round so I cooked it at 475 for 28 minutes. We had some unexpected delays, so I decided to just leave it in the oven rather than take it out after the 2.5 hours. It was probably in another hour or so. This was done to PERFECTION for us! We like our roast beef bright pink all the way through, but not rare. This hit it spot on! For seasonings I rubbed the roast with a combination of salt, pepper, onion powder, garlic powder, paprika and thyme. I probably used about a teaspoon of salt and about 1/2 teaspoon of each of the others. Thanks for a wonderful recipe!

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