High Temperature Roast

High Temperature Roast

• LindaLMT 4 years ago
  High Temperature Roast W Horseradish Sauce
  
  This method really is the best when cooking a beef Eye Roast. Makes great sandwiches too hot or cold. Slice the meat as thin as possible. You won't be disappointed.
  I made Au Jus from a package instead of the horseradish sauce because DH is not a fan of horseradish. I am though and bet it would be delicious!

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• Cosmicmother 4 years ago said:
  That looks perfectly cooked Linda! That is close to how I do a sirloin tip roast. Cooking meat with little fat is best at high heat for little time compared to low and slow. That is how I do a pork tenderloin too, it's never dry and chewy that way. :)
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• LindaLMT 4 years ago said:
  I don't have much luck when cooking roasts … sometimes they are good, most other times not, so I rarely cook them now. An Eye Roast, using this method, is the only consistent success I have.
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• DIZ3 4 years ago said:
  Great photo, LindaLMT! I like how the meat is still pink inside. Roasts are not my thing either. It's nice to know this one yields good results.
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• mommyluvs2cook 4 years ago said:
  Nice looking roast Linda!!! Looks so good! I'm with you, horseradish with this all the way :)
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• LindaLMT 4 years ago said:
  Thank you!
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