One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Thursday, February 1, 2007

Baked Eye of Round


Eye Round Roast
Adapted from Southern Living Party Cookbook by Celia Marks

Eye Round Roast
1 teaspoon or so of vegetable oil for browning the meat

Seasoning Mixture

Mix the following together to use as a dry rub:
Lawry's Seasoned Salt
If you don't want to use Lawry's, use kosher or fine sea salt
Garlic powder
Black pepper
About 1 teaspoon dried rosemary, crushed (I grind it in a coffee grinder that I only use for spices because I never buy ground rosemary)

If convenient, season the meat with the above mixture 2 days before cooking.

Dry rub the entire surface of the meat liberally with the seasoning mixture. Wrap the seasoned meat tightly in aluminum foil, and refrigerate.

About an hour before cooking, remove the meat from the refrigerator to get to room temperature. Brown the meat on all sides in just enough oil to grease a skillet . Place the browned meat on a flat rack in a shallow pan. Bake at 300 degrees for 15 minutes to the pound for rare or 20 minutes to the pound for medium.

Cut into thin slices to serve.

Because this meat is so lean, you won't have enough drippings to make gravy. It is delicious hot, warm, or at room temperature.

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2 comments:

  1. This is the best eye of round recipe I've ever made! The meat was moist and the flavor was outstanding! My guests raved about it all night. Thank you!

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  2. I made this tonight, and I can't say this was any better than any other "rump" roast, tuff but flavorful. My guests didn't rave about it, and neither would I

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