Menu Minder publications as heard on Bob Allison's Ask Your Neighbor radio program">
A photograph of Rob Allison above his recipe for roasting beef

EYE OF ROUND ROAST (Rob Allison)



   One 4-5 lb. eye of round roast. Remove from refrigerator and let sit for 1/2 hour to get to room temperature. Preheat oven to 450°. In a large, heavy skillet on high heat melt a small amount of olive oil and butter and sear the roast on all sides.

Place beef roast on the rack of a roasting pan (fat side up). Place on middle rack in oven and add 1-2 c. dry red wine and 1-2c. Campbell's beef consume you can use water if you don't have the consume. (do this on the oven rack so you don't spill any liquids when transferring the pan from kitchen top to the oven and don't let the liquid touch the meat. You can add more liquid later if it cooks down too much).

Roast the beef for 15 minutes. Reduce heat to 350° (if you prefer "slow and low" roasting, reduce to 200° -250°, you'll get less shrinkage from the roast this way). Roast til internal temperature of the meat is 120°-130° for rare or 135°-140° for medium (test this using an easy read thermometer inserted into the center of thickest part of the roast).

   Remove from oven and place beef on a serving platter. Tent with foil or place a large metal or glass bowl over the roast and let the roast "rest" for 10-15 minutes so the juices get reabsorbed by the meat (the roast will continue to cook and increase 5°-10° while resting; this is called radiant cooking. So if you want the roast to be 145° for serving, remove from the oven at 130°-135°). If you slice the meat before this period the juice will be on the serving platter instead of in the meat!

   You may want to sprinkle a few items on the roast for a crust. Just sprinkle enough to coat the meat, if you like the flavor of one item over another, sprinkle accordingly. Here are some of the items I use: garlic powder, onion powder, Kosher salt, fresh cracked pepper, Italian herbs, Paul Prudhomme's meat magic, basil, rosemary and thyme.

GRAVY:
    Spoon out the extra fat in the roasting pan, leaving about 3 teaspoonsful. Place the roasting rack over 2 of the burners on your stove and bring the pan drippings to a boil (use both burners). Add a shot of cognac or dry sherry, reduce to a simmer and let reduce by at least 1/4 (I prefer 1/2 to 3/4, this gives you a much more complex gravy to serve with the meal). Make a slurry of equal parts of corn starch and cool water then stir well to combine (about 1-2 T. ea.). Remove the pan from the heat source and add a few teaspoons of the slurry (you will learn to eye-ball this); stir for a moment. Return to heat and bring back to a simmer. Continue stirring. Repeat this step til you have the gravy to the consistency you enjoy the most (if you over thicken it add some milk, water or cream to thin it back). Add 1 T. butter and stir it into the gravy to give it a "sheen". Transfer to a gravy boat for service.

   Slice the roast and serve.

Note: This method will work for cooking any beef cut for "roasting". I take my roasts out of the oven at 120° and some times 115°. You may want to cut the fat portion from the roast off just before slicing and serving


Recipe for Roast Beef is published in our February, 2001 Menu Minder

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