I was the primary bread winner for my family of four, but I quit my job six months ago to pursue my culinary passions full time. That means we're on a budget for Christmas this year. I love a stunning roast on my holiday table, but the price tag for prime rib is a bit steep. Instead, I opt for eye of round roast. It's a budget friendly cut ($5/lb vs prime rib at $12/lb) and it can be a beautiful centerpiece entree, as long as it's properly prepared. There are two very important things to keep in mind. First, sear all sides of this cut before roasting it in the oven. Searing creates a nice seal on the meat, locking in the moisture and preventing it from being dry. Second, low and slow is best. After searing, I place the roast in an oven heated to 500F, but then turn the oven off completely, slowly cooking the roast until it comes to an internal temperature of 125. If you keep these pointers in mind, you will impress all of your guests this Christmas.
For full recipe with a sweet/savory sauce: http://joaniesimon.com/christmas-roast-on-a-budget
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