I finally discovered a method that produces a Perfect Eye of Round Roast Beef every time. One that’s cooked to my liking perfectly.
You can cook it to medium or even rarer in the center. The key is to use a well rounded and evenly shaped roast!
I like to use an eye of round 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.
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This method produces a Perfect Eye of Round Roast Beef every time. One that's cooked to my liking perfectly!
- 1 3 pound beef eye of round roast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- salt and pepper to taste
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Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt, pepper, garlic powder, and onion powder; and place in a roasting pan or baking dish. Do not cover or add water.
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Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
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Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C).
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Carve into thin slices to serve.
Enjoy!
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Steak with Blue Cheese Butter
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Recipe based on one by JackieOhNo!
Photo by Delicious as it Looks