I rarely buy large pieces of beef/steaks due to the price, but Freshco had a ‘sale’ this past week on whole fresh eye of round roasts so I picked up a relatively small one (2.7 kg) and cut it into four pieces for future cooking. I ended up with two roasts (1 kg and 0.63 kg), four quarter inch thick steaks for braciole (0.45 kg) and a small bag of beef cubes (0.30 kg) for some sort of stew.
Using a high heat roasting technique, I cooked the smaller of the two roasts to medium/medium-rare and used the meat for supper and work lunches. I was pleased with the results though it could have been a BIT rarer. I’ve been advised to keep the high heat roasting time the same but reduce the oven standing time to achieve that result. Something to try next time.
High Heat Roasting Technique
Preheat oven to 500 deg F.
Let meat come to room temperature about an hour before you want to roast.
Rub with olive oil and seasonings in a wet rub using garlic powder, onion powder, dried basil, oregano, rosemary, etc., Roast at 500 deg for 5 minutes per pound/0.454 kg.
Shut off the oven and roast an additional hour per 2.2 pounds/1 kg, but do not open the oven for any reason during that time.
When the time is up, remove the roast from oven, cover and let sit for 15-20 min.
Roast beef, loaded baked potato and Caesar salad