Bison (or Beef) Eye of Round Roast
Description: Bison (or Beef) Eye of the Round Roast
- One (1) Bison Eye of Round Roast (or Beef)
- One (1) Bottle Executive Chef Marinade
- Sea Salt and Fresh Cracked Pepper (to taste)
- 1-2 Red Potatoes peeled per person cut length wise
- 1 stick Unsalted Sweet Butter or 1/2 cup of Grape Seed Oil
- 1/4 cup Red Wine (optional)
Preparation: Using a shallow roasting pan, set oven rack placed in the middle of your oven with enough room to allow clearance at the top of the bison eye of round roast. Place the potatoes around the roast swimming in the marinade. Melt 1 stick of unsalted sweet butter or cup of grape seed oil over roast. With hands, rub roast, especially the sides.
Cooking: Preheat the oven to 325 degrees F. Pour directly on roast 1 bottle of Executive Chef Marinade along with melted organic unsalted sweet butter or 1/2 cup of grape seed oil. Place the roast fat side up on the rack (optional) in the roasting pan. Set in the oven. Evenly sprinkle sea salt and fresh cracked pepper all over the roast. Drizzle the 1/4 cup of red wine (optional) over your roast. Put the roast in to the hot 325 degree oven. For a rare roast, internal temp should reach 125 degrees F. For a medium rare roast, internal temp should reach 135 degrees F. For a medium roast, internal temp should reach 150 degrees F. Note the time you placed your Eye of Round into your oven so you know when you should be checking for its doneness.
Serving: Allow meat to rest for 15-20 mins prior to serving.