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The eye round roast looks a bit like a tenderloin roast, but is not, it is a tougher flavorful cut that I have learned to love roasted. Here I pan seared it in lard at a high heat for a few minutes and placed it in an 500 degree oven for 20 minutes and then turned off the oven and served it an hour and a half later. So easy, and tender, and so beefy. I am a big fan of high heat roasting for the “tougher” inexpensive cuts. I served it with foraged ramp polenta and steamed green beans that we had frozen from the summer. So good!

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