Description
Took the basic technique from cook's illustrated to make the cheaper cut of beef more tender, but added a couple of twists. This is great served medium-rare. For those who prefer it more done, the ends should be more to medium. I serve with creamy horseradish. Slice it thin and it's as tender as tenderloin.
Ingredients
- Eye Of Round Roast
- Table Salt
- Vegetable Oil
- Ground Black Pepper
- Garlic Cloves