Community Pick
A Perfect Eye of Round Roast Beef
"Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier."
photo by DeliciousAsItLooks
- Ready In:
- 2hrs 35mins
- Ingredients:
- 5
- Yields:
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1 beef roast
ingredients
- 1 beef eye round
- salt, to taste
- pepper, to taste
- paprika, to taste (optional)
- vegetable oil
directions
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
Questions & Replies
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What if I want roast veggies along with the beef, the traditional potatoes, carrots, onion, and celery? How would I increase the time?
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Should the eye round roast be covered or not? -
If I need to cook 2 ~3lb roasts to I time it based on 6 lbs or 3? -
My husband has an immune issue and must eat well done meat. I have a two pound roast. How long should I bake it?
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The recipe for an eye round roast does not say it will come out medium rare. It s the one you se the oven at 500 degrees and shut the oven and let it sit for two hou s inside the oven
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Reviews
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A few important tips for those who cook their eye round roasts by the high temperaure method:<br/>1)The meat must be at room temperature, before placing in the hot oven. So take the defrosted roast out of the refrigerator and season (about an hour or so), before roasting.<br/>2) It is necessary to first rub the vegetable oil, olive oil, or butter on the roast (helps to get the crispy crust that holds in the juices), before rubbing in the salt and pepper, garlic or paprika. A coarse sea salt (or kosher salt) and cracked black pepper work best.<br/>3) A nice alternative to the garlic or parika additive, is to rub the roast with a dried onion soup mix.<br/>I was very skeptical when I first tried this recipe. I was sure the roast would be raw, after all that waiting time. What a surprise when it came out perfectly medium rare, and tender as prime rib! <br/>Delicious, and I'll never cook an eye round roast any other way, again! -
Hello, my name is Mary, and I am a Terrible Cook. The wails of my ancestors can be heard for miles every time I turn on the oven. I’ve ruined more roasts than a mortician at a Friars Club Get-together. Still, when I saw this recipe for eye round roast, a little voice inside my head whispered, “Cook the Roast, Luke.” Must have been a wrong number, but it inspired me, none-the-less, to try one more time. Armed with Jackie O’s recipe, Alison M’s tips, and Speed Dial ready-at-hand to the Fire Department... I cooked. For the first time in my life, I cooked a PERFECT medium-rare eye round roast. My husband, whose best compliment on anything I cook is, “Could be worse” actually took a bite and exclaimed, “Hey! This is delicious!” I fainted. Now, having woken up and no longer seeing double, I can sanely and irrevocably say that this has saved my life and my husband’s taste buds. Thank you both!
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VERY good. My eye round was just 2.5 pounds and I cooked it at the 500F for 13 minutes. I would go maybe 10 or 11 minutes next time for such a small roast. Served it with the mustard Horse radish sauce. Good combo, I'll do it again. Also i served garlic mashed potatoes by Mark Bittman. -
Made it a couple of times already. Came out great. One thing that's super important, if you have a gas oven that vents, don't turn off the oven, turn it down to the lowest possible temperature setting(probably 175 degrees and cook it about 15 minutes less than the 2 hours. See my picture of the beef on a pink plate above. -
I made this today, using a 3 lb. Eye of Round. The ends weren't even close to being well done, but IMHO, when it comes to a fine piece of beef, anything past medium is a waste of good meat!!! The ends were medium, while the center was rare to medium rare....in other words, it was FANTASTIC!!! VERY juicy & flavorful!!! I used a special meat seasoning that I make & rubbed it all over with Olive Oil. Will DEFINATELY make this again!!! THANKS FOR SHARING!!!
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Tweaks
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I made my rub of garlic powder, onion powder, black pepper a smidge of salt and hot pepper vinaigrette sauce mixed with olive oil. I used half of this mixture and added to 3/4 cup of beef bullion (hence the light salt in the rub). This half with the bullion, I injected slowly through the entire 8.34 pound eye of round. I let it rest to come up to room temp for approximately 2 hours. I then repatted dry and scrubbed the remaining rub into it. Then continued into the preheated 500* oven for 40 minutes, turned off and left alone for 2 hours. It did rest an extra half hour but only to wait for remaining guests to arrive. It was perfect and received positive reviews from all 9 of us. We ate about half of it. I sliced the remaining beef to freeze. I plan to pull that out and soak in bulgogi sauce for a Korean BBQ night. Perfect. A keeper. The best part? It doesn’t horribly heat my kitchen with such a short cook time even on the 96* day we had today in Central Florida. Thank you so much!! -
A+ first time eye round perfection. Room temp roast with oil n aggressive dry rub. 13 mins at 500 for 2.1 lb. Then nothing for 2 hours! Evenly med rare. Sharpen yer best n slice thin. I avoided eye round for decades - too much chew. Wowsa. 10 Q. -
Instead of vegetable oil, I used grapeseed oil (lighter and buttery) fresh ground garlic sea salt, pepper and smoky paprika. -
Because I have an older oven and didn't trust that it would hold the heat well, I lowered the temp to warm for the 2 1/2 hours.
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Did this and a big turkey breast for Christmas Eve sandwiches for a party of 20. Our round was 7.8 lbs before I trimmed off most of the fat so not sure where it ended. I rubbed it with dried herbs from all my friend's gardens, salt, pepper, pressed garlic and vegetable oil. It was popping and sizzling in there so loudly and looked great so I turned the oven off at 30 minutes. At 90 minutes, I decided to check the temp and found it to be 140F so I pulled it out. After about 30 minutes of cooling, I wrapped it in plastic and put in the fridge. The next day I sliced it thin using a slicer. It was juicey and flavorful and almost perfectly cooked. The ends were not as pink as I would have preferred but the middle 80% was medium rare. I know our oven stays hot a long time after you turn it off so I think I would pull it a little sooner and check temp. I will definitely do this again. Thanks!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
