Carving the Roast Beast

Part 2 of yesterday’s kitchen adventure. Part 3 to come.

Experiments in My Kitchen

Prep for Eye of Round Roast.  I found 4 in my freezer, from last summer’s butcher.  So, I ventured to my favorite cookbook (the internet) to see what it had to say.  I have chosen a simple recipe, which could make or break my family’s holiday meal scheduled for tomorrow.

Preheat oven to 500 degrees.  Salt and pepper the fat side of the roast, put in a roasting pan and place in the hot oven.  Reduce temp to 475 and roast for 21 minutes (or 7 minutes per pound).  Here comes the scary part:  Turn off the oven and let the roast sit in a hot oven for 2 1/2 hours.  Do not open the oven to check it.  Remove the roast, the internal temperature should have reached 145.  Let rest for 20 minutes.  Carve into thin slices and serve.

I have seen many variations on the recipe, but I have chosen this one.  Be on the lookout for “Part 2.”

You may see ham…

They Hatched!

My Easter eggs!   

 Creative deviled eggs!