Better yet, SIMPLE brilliance.
The first time I tried it was a little scary & I had a backup (dine out) plan in place. It was so beautiful that I decided to do one for dinner with guests. Once again it's perfect magic turns a very plain eye of round roast into a luscious juicy center stage kind of carving roast!
Eye of round is not the fanciest of cuts, I purchased a 3# roast for $17, but the reverse sear method made it taste like a much more expensive cut. It is quite lean, so if not cooked right, can be quite tough. Succulent & juicy, the center was incredibly tender and just the right shade of pink. Having seared it in a hot iron skillet, the brown butter & herb coating made for a gorgeous and aromatic crust.
Most importantly, it was simplicity at its finest. You will hardly believe how easy this was...
REVERSE SEARED EYE OF ROUND ROAST
It is ideal but not imperative to let the roast come to room temperature before cooking.
Preheat oven to 225
Pat the meat dry
Place on a rack on the pan (I had a baking rack and a foil lined sheet pan).
Roast in 225 oven until meat temperature is 125. (For 3# it was about 2 hours)
On the stovetop I browned about 3 T butter and added my favorite steak seasoning.
Pour the brown butter mixture over the roast.
Heat a cast iron skillet or large pan on the stove top and brown the exterior of the roast on all sides.
Let rest 5-10 minutes or until ready to serve.
I just got the best horseradish that I've ever had so we mixed it with a tiny bit of mayo & Greek yogurt (equal parts) for a delicious creamed horseradish to compliment the richness of the beef.
Dinner was over hours ago, but after typing all of this I might need to go "check" on the leftover roast!
Try this and amaze your family & friends with a gorgeous (and economical) roast beef!