This method starts with high heat, then you turn off the oven so it slowly and tenderly cooks for a long time.
“In Method 1 you told us not to cook this roast at high heat, now you’re telling us to use high heat??” OK, OK, I hear you. In Method 2 you start at high heat which sears the roast, but you soon turn the oven off and allow the eye of round to gently finish cooking as the oven temperature drops. This method takes about 2.5 hours. With either method you don’t want to overcook the roast, so shoot for an internal temperature of about 130f-135f.
Directions
1. Preheat the oven to 500 degrees F (260 degrees C). Generously season the roast with coarse kosher salt and pepper ( or your favorite prime rib seasoning) and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven and immediately reduce the temperature to 475f degrees.
3. Roast at 475f for 21 minutes ( 7 minutes per per pound) then turn off the oven and let the roast sit in the hot oven about 2 1/2 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 130-140 degrees F (65 degrees C). Allow to rest for 10 to 15 minutes. Carve into thin slices to serve.
Notes: I haven’t used this method but many people swear by it. I don’t know if I could not not open the door to check to see the internal temperature at around the 2 hour mark. If I did open it, then I suppose I could turn the oven on to 200f and keep an eye on it until the roast reached an internal temperature of 130f.
Has anyone tried this?
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