About a year ago, I saw a very interesting recipe on The Domestic Man. He spoke of making a a juicy and tender eye of round roast by starting it at very high heat and then turning the oven off. I've tried cooking eye of round many times and generally it comes out dry as shoe leather and about as chewy. This was a recipe that begged to be reviewed. In the comments to the recipe, it was becoming apparent that if you had a gas oven, the recipe wouldn't work and as I have a gas oven, it wasn't meant to be. Earlier this month, he posted the recipe again, with some new pointers for making it using a gas oven. I made my grocery list and decided to see for myself if this was the "Perfect Eye of Round Roast."
First, I gathered my ingredients, which were few.