Easy way to make perfect Eye of Round

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Name: High Temp Eye Of Round Roast
Prep time: 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: American
Ingredients: 3 pounds Eye of round roast; Salt & pepper to taste

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INGREDIENTS

3 pounds Eye of round roast
Salt & pepper ; to taste

Servings

INSTRUCTIONS

1. Preheat oven to 500 degrees F. Season roast with salt and pepper and place in a raosting pan or baking dish. Do not cover or add water

2. Place roast in preheated oven. Reduce the Temp to 475 degrees F. Roast for 21 minutes (7 min per pound) then turn off oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the oven at all during this time!

3. Remove the roast from the oven. The internal temp should be at least 145 degrees F. Let set for 20 min. Carve into thin slices to serve

NOTES

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Simple and delicious!
sgrishka

Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 4 Servings

Calories: 565
Calories from Fat: 252 (45%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 1.1g
Cholesterol 139.5mg		43 %
Sodium 236.1mg		8 %
Potassium 1156.7mg		30 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 73.1g		104 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 565

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pamthewam

made this recipe with eye round roast beef followed directions and after 2 1/2 hours it came out cold why what happened?

Cbinns2370

We have used this recipe over and over again. I recommend 6 min per pound for medium to medium rare.

10m

Reesek

perfect every time

time_was

I was disappointed. My roast did not cook much at all. I preheated to 500, cooked at 475 for 15 minutes (2 lb roast) and shut off oven for 2 1/2 hours. The outside was barely brown and the inside was still red. I ended up cooking for another hour at 350 before we could eat dinner.

1 reply

Jgz 1y

Odd with a roast that size if I'd think itd be more likely to be overdone than under. Only things i can think of is the roast wasn't brought to room temp first and/or your oven doesn't hold heat well. There is a method where you start the same but instead if turning oven off you turn it down to 200 and cook to desired internal temp. Maybe that would work better with your oven

portyboy

This was really disappointing! I followed the recipe to the letter. I used a Certified Angus piece of eye of round - 2.75 lbs. I took internal temps after cooking it and than letting it set in the oven . It ended up at 131 degrees. I tented it for 15 minutes. and than sliced away. The flavor was good, but this roast was just tough. The old adage about "you can't make a silk purse out of a sow's ear" is still true. Eye of round looks beautiful because it looks so lean, but the truth is for all of its eye appeal it disappoints every time. I'm done with it. Does this sound like I'm venting? You all should try it. It's very therapeutic.

2 replies

aubreyduerr 3y

Probably because yours is 2.75lb and the recipe is 3.50

Jgz 1y

I think it was more just that portboy isn't a fan of eye of round, or maybe it just wasn't a very good cut. It ended up 131 which is medium rare so the cooking method worked fine. I've used this method many times it works well with many cuts. I usually use eye of round for italian beef, slicing it super thin with a deli (let it cool first) slicer helps with tenderness. As a roast its ok, it'll never be super tender or flavorful because it has so little fat but it cooked and sliced properly its reasonably tender

gsuemcmunn

This was delicious. Best eye round roast I have ever cooked.

Metaphoric

I can't figure out what the heck I could have done wrong-over cooked (barely pink)eye of round. 2.64 pounds X 6 min = about 15.5 minutes at 475 min. 2.5 he later...

tarabvaughn

I love this recipe!!! So delicious!!! I want to note though, cook 5 min per pound for rare, 6 min per pound for medium, and 7 min per pound for well. :-)

gregspotato79

absolutely delicious! recipes do not get any better than this one. will be a staple in our house.

metsjets

Made this over the summer and it turned out perfectly. Will definitely be making it again.

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High Temp Eye Of Round Roast

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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