Community Pick
500°f Eye-Of-Round Roast
"My sister gave me this recipe. It is the best, easiest roast I have ever cooked. Serve with creamy horseradish sauce."
photo by jrmatthiesen
- Ready In:
- 2hrs 5mins
- Ingredients:
- 2
- Yields:
-
1 roast
- Serves:
- 4-6
ingredients
- 907.18-1360.77 g eye of round roast
- Tony Chachere's Seasoning
directions
- Preheat oven to 500°F.
- Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
- Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F.
- Roast at 475°F for 7 MINUTES PER POUND.
- Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
- Remove roast and slice thinly.
Questions & Replies
-
What doneness will this be? Medium rare maybe? I cook a filet roast for 3 minutes per lb at 500 degrees, than turn oven off and leave it in till oven temp gets to 200 degrees and it comes out medium rare. -
How would I change the time for a 5 pound roast. -
With the closed door method,can I cook 2 eye round roasts instead of one and how many minutes per pound and how long does the oven door stay closed
-
can I marinate roast in olive oil overnite ,and still use the high heat method?
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 -
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 -
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. -
Perfectly pink inside and outstanding flavor and tenderness. Good job on this recipe. It’s about my 18th time cooking it this way and it’s past time I tell you it’s just right. My husband grew up on eye round and insists on it but with my cooking it’s always been hit and miss... until now. Following your high heat method it has come out perfect and tasty every time. Thanks a lot! -
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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