Years ago my family, including my young four year-old daughter, were invited to have dinner with a church family. Our hostess served what I would call a “Sunday roast.” By that I mean, it was a round roast that typically gets dry when cooked. My innocent little one looked at me and said, “Mommy this is hard meat!” I don’t remember how red my face got, or how I covered for my child’s honest (though blunt) summation of the meal, but not only was I afraid to ever take this child to another person’s home, I was also afraid to cook that kind of roast, for fear I would get the same results (which I usually did)!
I recently found a Beef Bottom Round Roast on sale at Sam’s Club. When I got it home, I knew I had to find a recipe that would help me get something less than “hard meat” from it! I think I’ve found the answer! The trick is in cooking it for a short period of time at a high temperature, then turning the oven off while the roast continues to cook in the closed oven!
1 (3 pound)beef eye of round roast
- salt and pepper to taste
- (I also added about 1/2 – 1 cup Beef Broth near the end of the cooking time – even though it says not to open the oven door!)
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). (I had to leave my roast in about 20 more minutes) Carve into thin slices to serve.
2 thoughts on “What’s Cookin’ in the Parsonage?”
It doesn't look hard =)
The guilty dog barks! =)