Do I need to remove the layer of fat that's on one side of the roast
before placing it in the oven? There's also a thin strip of skin on
part of it that I'm guessing needs to be removed as well...

Also, what temperature should I watch for for medium rare?

~john

In article . com>,
says...
> Do I need to remove the layer of fat that's on one side of the roast
> before placing it in the oven? There's also a thin strip of skin on
> part of it that I'm guessing needs to be removed as well...
>
> Also, what temperature should I watch for for medium rare?
>
> ~john
>
>
Don't remove anything. Brown it in a big pot on top of the stove, or on
a grill outdoors, then roast it in the oven at 275 deg. until it starts
creeping up to 140 deg. in the center. Remove it before it hits 140,
wrap it in foil, and let it rest for 10 minutes or so before slicing. I
like to brown the eye of round on an outdoor grill with some wood chips,
to get a smoky flavor.

Bob

On Jan 23, 7:01 pm, yetanotherBob > wrote:

> > ~johnDon't remove anything. Brown it in a big pot on top of the stove, or on
> a grill outdoors, then roast it in the oven at 275 deg. until it starts
> creeping up to 140 deg. in the center. Remove it before it hits 140,
> wrap it in foil, and let it rest for 10 minutes or so before slicing. I
> like to brown the eye of round on an outdoor grill with some wood chips,
> to get a smoky flavor.
>
> Bob


Oops.. already removed the fat, figured it would inhibit browning. I
did sear it in a cast iron pan to get a good crust on all sides before
placing it in the oven at 350... was gonna take it out when the center
read 125... 140 seems a little high?

~john

yetanotherBob wrote:

> Don't remove anything. Brown it in a big pot on top of the stove, or on
> a grill outdoors, then roast it in the oven at 275 deg. until it starts
> creeping up to 140 deg. in the center. Remove it before it hits 140,
> wrap it in foil, and let it rest for 10 minutes or so before slicing. I
> like to brown the eye of round on an outdoor grill with some wood chips,
> to get a smoky flavor.
>
> Bob

I never remove any fat from an eye round, and in fact have been known to
add slabs on top to try to keep it from totally drying out. I also never
brown it before roasting. It seems to come out good no matter what, but
it is a very lean cut that leans towards dryness or getting overdone if
not watched carefully.
Here is one recipe I like:

> * Exported from MasterCook *
>
> Flavorful Beef Eye Round Roast
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Beef Main Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 1/2 pounds beef eye of round
> 1/4 cup soy sauce
> 1/4 cup dry sherry
> 1/4 cup lime juice
> 2 tablespoons cooking oil
> 1 tablespoon ginger root -- minced
> 1 tablespoon honey
> 2 cloves garlic -- minced
>
> Combine soy sauce, sherry, lime juice, oil, ginger, honey and garlic. Place roast in utility dish or plastic bag, add marinade, turning to coat. marinade in refridgerator 6-8 hours (or overnight) turning occasionally. Remove from marinade and roast on rack in open pan. Insert meat thermometer in thickest part. Roast in slow oven, 325 degrees, until thermometer registers 135 degrees. Allow 20-22 min per pound. Brush meat with reserved marinade during last 20 min of cooking. Carve into thin slices.