Eye of Round roast - h2646

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SouthernBreeze has added a photo to the pool:

Encrusted with a mixture of black pepper, salt, garlic, chili & onion powders, & paprika. I would have added cumin, but alas... was out.



Roasted in an open pan at 400°F for 2.5 hours in a mixture Lea & Perrins Worcestershire sauce, Colgin hickory smoke flavor, water, dried minced onions & white vinegar.



The cooked portion seen here is one-half of a full eye of round (depicted here raw), the total weight of which was 7.4 pounds (3.4kg).

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