Today I cooked up my eye round roast from my meat share. This cut can be tough depending on how you cook it. I use a high heat method for this one, and a paired it up with a smooth parsnip puree. So, here is an eye round roast:
I trim off the fatty parts, but leave some on for flavor and moisture. I then rub it with olive oil, salt and pepper. I place it in a dry pan and let it sit to come to room temperature, since it has been thawing in the fridge for 2 days. While it’s coming to temperature start heating up your oven to a hot 500 degrees. I also take this time to prep some parsnips.
I picked these parsnips up from the Springdell farm stand this weekend. I can’t resist a parsnip, and these guys come from a local MA farm. I peel them, and cut them into chunks for roasting. I love to roast a veggie before making a puree, it just adds so much richness to the final product. Toss them in oil, salt and pepper. Simple.
When your oven comes to temp, drop it down to 475 degrees and put the roast in as well as the parsnips. The roast stays in the oven for about 8 minutes per pound, it was about 25 minutes. A perfect amount of time for the parsnips to roast too. After the 25 minutes is finished, pull out the parsnips but leave the roast in. TURN OFF THE OVEN. Leave the roast in the oven for an additional 2 1/2 hours, do not open the door, not even to peek, you need all of the heat to stay in and cook the roast.
So, the roast is still in and here are my roasty toasty parsnips. Yum. From the baking sheet into my vitamix to become a puree. I added a cup of chicken stock, you may need to add more to thin out as you like. Here is the finished puree:
When I pulled out the roast at dinner time I was greeted by this beauty:
Put it all together and you have a meal full of flavor and texture as well.