42 Reviews

The downside: I actually picked this recipe because I was hoping to recreate a dish that a friend's dad made years back (Mom was given the recipe, lost it, and now he's passed away and the kids don't remember the recipe), but this isn't it. The upside: I love deli roast beef, and now I can make my own at home! I used Lawry's Seasoned Salt instead of the Tony Chachere's Seasoning, but I followed the cooking instructions as written for a 2.3lb roast. The finished roast was nice, juicy and pink inside, perfect to slice thinly for sandwiches later. DH won't touch it because he's Mr. "Very well done, please", but that's his loss. I, on the other hand, like my beef about 5 minutes from mooing, so this is perfection to me (and yes, we cringe at each other's plates when we go to a steakhouse for dinner lol). I'll definitely be making this again, because I think Mom and Dad would love this, too. Thanks for posting! Made for PAC Spring 09

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Muffin Goddess April 16, 2009

Thank you for this great recipe.The roast was just the way we like it moist,tender and medium rare.I prepared it with McCormick's Grill Mates Montreal Steak seasoning.I turned the oven back on at the end for 10min.@350 just to warm slightly.,this is a keeper .Thanks again

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gale 57 August 05, 2010

I always have avoided buying eye of the round because it can be so dry. This is an excellent cooking method: pink for me and darker for husband.

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waynejohn1234 October 08, 2011

Mmmmmm!!! Roast came out crusty and savory on the outside, butter-tender on the inside. I seasoned with salt and pepper, then brushed w/oil, smart balance, crushed garlic, rosemary and thyme. I also tied mine to shape it before roasting - I assume most people do(?) Tasted like a much more expensive cut. Even the fully cooked end pieces were tender and flavorful. Leftovers are pink enough to reheat without losing texture. Winner!

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sugarpants July 05, 2011

Was hesitant like others about just leaving it in the oven without checking on it. Turned out great. I had just over 2lbs. I quickly pan seared it, left oven at 500 for 14 min, and in off oven for 1 1/2 hrs. More tender than my usual roasts and between rare and medium rare. Looking forward to the sandwiches to be made with the leftovers. Thanks.

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rumboy October 09, 2009

This was absolutely awesome! Wasn't sure how it would work and you do really have to trust the recipe. It cooked perfectly. The only thing I did was after the 2-1/2 hours, was reheat it slightly for about 4 minutes at 350*. This was perhaps the best roast we've ever had and delightfully surprised by how it's cooked. Highly recommend and yes, it does make super delish thin slices for Roast Beef Sandwiches!

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bbandlb January 06, 2014

Perfectly cooked eye of round! Not too pink and not overdone either!! (Mine was a 2lb roast)
Thanks Susie!!

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ms.susan August 15, 2011

My go-to eye of round recipe! I salt/pepper/olive oil the beef sometimes, instead of using Tony C's. Sliced thin, the leftovers make great sandwiches (I do paninis with provolone cheese and rosemary.)

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natsthename January 23, 2011

This is THE BEST!! I usually marinate it overnight in a mix of red wine, teriyaki, and worcestershire sauce. The roast is always tender, juicy and pink on the inside. Great recipe!!!!

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Georgia Girl March 29, 2010

This was perfect, except... The roast was only lukewarm after 2 1/2 hrs with the oven off. It was PERFECTLY done and DELICIOUS, but not hot enough....hmmmmm... how to solve this one????

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Amy020 December 30, 2009
500°f Eye-Of-Round Roast