Best Roast Ever!
tgreyz
Registered Users Posts: 1,627
High Temperature Eye of the Round Roast
Instead of turning the oven off after 20 minutes like they suggest, I left the oven on 350 for one hour, then turned it down to 200 for another hour and a half.
I used the drippings to make gravy. Typically roast is dry and chewy but this recipe made the meat moist and tender. Definitely the best roast ever!
Instead of turning the oven off after 20 minutes like they suggest, I left the oven on 350 for one hour, then turned it down to 200 for another hour and a half.
I used the drippings to make gravy. Typically roast is dry and chewy but this recipe made the meat moist and tender. Definitely the best roast ever!
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In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
I usually inject it with Tony Cachere's Roasted Garlic and Herb Seasoning. Then I roll it in a mixture of flour and garlic salt and brown it in an iron skillet on all sides. After doing that I just add the roast to the slow cooker along with baby carrots, mushrooms, and onions (I put the carrots under the roast and the onions and mushrooms on top). I add one can of golden mushroom soup and a half a can of water. I let it cook on low all day (usually 8 hours). When I get home the roast is done . . . but I use the drippings to make gravy. The way I do it is just to add Tony Cachere's Instant Brown Gravy straight to the liquid in the crock pot and stir it, adding more, until I get the consistency I like. It is SOOOOO yummy!