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.
Reviews
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A few important tips for those who cook their eye round roasts by the high temperaure method:
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.
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.
3) A nice alternative to the garlic or parika additive, is to rub the roast with a dried onion soup mix.
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!
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.
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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.
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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!!!
