High Temperature Eye-of-Round Roast

Before this recipe, I had never made a roast. I'll admit, I was really scared to do it the way that the recipe suggested, at such a high temp. I only had a 1.5 lb. roast so I didn't cook it as long (7 mins per lb., so I only had it on high for about 10 mins). It turned out perfectly!! I was so happy, and I ended up making a rump roast yesterday the exact same way. My family loved it. Thanks for the fabulous method...I will never cook a roast any other way!

This recipie is awesome. I was also skeptical when I read it. My family doesnt like their meat rare so I cook it for about 9 minutes per pound. I also make holes in the meat and insert sliced cloves of garlic, then season with salt and pepper. Comes out perfect everytime. Another plus... its so easy!!!

Tender, juicy, absolutely superb!!! 5 stars with no modifications for a cut of beef that is known for it's toughness! For my family's personal taste, I created a paste of fresh garlic, dried minced onions, fresh cracked black pepper, hickory smoked sea salt (from William and Sonoma), tsp of liquid smoke and olive oil. Spread the paste on the roast and let it come to room temp (an hour +) before popping it into the oven using the exact directions stated in the recipe!!!! Came out beautifully..... Sliced the remainder of the roast extremely thin and used the leftovers the next day in french dip sandwiches. To prepare the Au Jus: mix 1 tbsp minced garlic, 1/2 tbsp rosemary, 3 bay leaves, a cup of low sodium soy sauce, 1 tsp peppercorns, 6 cups of low sodium beef broth and bring to a low rolling boil for 30 minutes or so. Strain and serve with the sandwiches - try this recipe I GUARANTEE you will not be disappointed! Thanks LynB for the submission!!!

I was very sceptical when I first tried this recipe. Wow. A cheap eye of round melts in your mouth. I have been on a high protein diet for some time now and this recipe fits right in. I trim every bit of fat and silver skin off the roast and what's left is pure heaven. If you use a bigger eye of round, lower the time to 5 minutes a pound or it will over cook. LOVE IT !!!!! Bryan

I can see that my opinion is clearly in the minority here, but I was disappointed with this recipe. I've made it twice now, hoping for a miracle - no such luck. The recipe isn't necessarily at fault - the meat reached the stated temperature and was a beautiful pink color, BUT this cut of meat is TOUGH. It also had very little taste. This was the type of meat you start chewing and it just gets bigger and bigger in your mouth! YUCK!!! Sorry to disagree with almost everyone else who reviewed this recipe, but we will stick with a chuck roast or a standing rib roast.

Bottom line: Awesome result! Key takeaways: 7 minutes/pound at high heat 20 minutes/pound at lowest oven setting (200 works fine) will do the job (no need to leave for 2 1/2 hours and that may not be safe according to USDA et al.) Turning oven off for low-temp portion may yield unpredictable results due to oven heat retention variability. -------------------------- My story... Found a "Manager's Special" eye round roast at my local market while shopping for other stuff and picked up an "organic, vegetarian fed" 2.3 pound roast for about 8 bucks. I've had problems with this cut being tough in the past and decided to Google for a better way to cook it. Found this recipe and, to my great astonishment, it worked perfectly with some slight modifications. I had a 2.3 pound "eye roast" and, so, cooked at high temp (475) for 16 minutes. 2.3 lbs * 7 minutes/pound high temp = 16 minutes My oven is old and probably not well insulated so I decided to put it on "warm" for the low-temp part which is about 180-200 degrees. Based on another comment here, and my own cooking "spidey sense" I guessed that it would only take about 20 minutes/pound to finish off the cooking. Started cooking at 7pm, high temp for 16 minutes, went to 200 degrees, took it out at 8:10. Internal temperature at center of thickest part was about 127 degrees which should yield "rare" on the thickest part. On a roast, carry over cooking will will bring the temp up about 10 degre

I cater a large number of events each year - from small gatherings to large receptions and have always hesitated when it came to serving beef, as I never knew how it would turn out for sure. Last month I was hired to do a very upscale wedding for 250. The groom's only request was that I serve some sort of beef - preferably tenderloin as some part of the meal. Scared to death at the idea of ruining a $10 a pound piece of beef, I came straight to allrecipes in search of a no-fail way to cook it and found this delightful recipe. I did a test run on an eye of round roast and was absolutely delighted with the outcome. When the bride and groom came for their tasting, I served eye of round cooked in this manner as an appetizer three ways - on bruchetta brushed with garlic/olive oil, chilled and wrapped around chilled asparagus that had been dressed with a vinegarette and on tiny homemade yeast rolls spread with a homemade horseradish cream. The couple raved about all three and approved the dishes for the reception. They both said it was the best tenderloin they had ever had. I proceeded to tell them that it was eye of round and that if I served it instead of tenderloin they would save a considerable amount of money (about $7 a pound) that sealed the deal! Needless to say, the guests raved about the beef "tenderloin" and I was bombarded with requests for how it was cooked. I confessed that it was not tenderloin and referred them to your website. THANK YOU!

IF YOU HAVE A GAS OVEN: I only gave 4 stars for not indicating electric or gas which would have prevented a number of FAILS. You will have to leave your oven on, just at a very low temp for gas stoves. Followed directions with a few adjustments for a 2 lbs eye of round. Rubbed w/EVOO, salt, pepper, Slap Ya Momma seasoning. Let it cook at 475 for 14 min, reduced to 200 degrees for 50 min and turned the oven OFF for 40 min WITHOUT opening the oven at any point. Gave me a perfect medium rare plus! Will definitely do again.

I can't believe how good this turned out. I like ours medium well so here's what I did: I used a 3-1/2 lb. roast rubbed with olive oil, salt/pepper, and sliver of garlic stuffed to the sides of the meat. Preheated the oven to 500F for about 20 mins then turned down the temp. to 475. I roast for 9 mins/lb. then when the time was up I turned down the oven again to 195F for 30 mins. Finally turned the oven off and let it sit in the oven for another 2 hours. Perfection!! The outside was seared and crispy saltyness heaven! The center inside is perfect light pink. We had it for dinner and then lunch the next day on french roll! Yummy. Can't wait to make it again.

I wasn’t skeptical of the method as much as I was of my 5 year old Frigidaire gas oven being able to retain enough heat to cook the meat. So, acting on my gut instinct, I followed the recipe up to a point. I kept the oven completely off for the first 1.5 hours of the 2.5 hour cooking time, the outside of the oven was very cold to the touch, so I turned the oven back on to 180 degrees F and cooked it at this temperature for the remaining hour. Prior to cooking the 2.87lb roast, I inserted garlic cloves, sprinkled a generous amount of salt and pepper, garlic powder, and placed a few bay leaves on top for fragrance. I also coated the roast lightly with olive oil. This cooking method doesn’t yield much au jus, so I supplemented it with a pre-made au jus which worked perfectly. The only thing I would tweak slightly when making this recipe again, is the end cooking temperature. In the last half hour of cooking I will increase the oven temp to 300 F so the roast will be warmer when served. I would give this recipe two thumbs up with the additional adjustments I mentioned. The roast turned out tender and moist and very tasty with a pink center. It was not tough or dry and my family really loved it! Take a look at my photo of the end result! Thanks.

Love this recipe... I've made this several times (with different seasonings each time) and it always turns out perfect. I wanted to write this review because of some of the reviews from people who have tried this recipe and found that the roast was cold or too well done. Before seasoning the roast, I make sure it is fully defrosted, let it sit at room temp for about an hour, and pat it dry. This prevents the meat from "steaming" in the oven and getting tough. You also want to add the seasonings to the roast no more than 5 minutes before cooking, as any salt will wick the moisture out of the roast. I use a Le Cruset rectangular casserole dish, which is a heavy, 4-inch deep ceramic dish that holds in the heat. Using a metal baking pan won't do this, and I think that's why some people end up with cold/ underddone roasts. A corningware casserole dish may work as well, but since I got my Le Cruset as a gift, I use it especially for this recipe. My oven is a 20-yr-old GE electric and works great for this recipe, but newer "convection"-type ovens may cook the meat too much during the 21 minutes that the oven is running at 475. Anyway, hope this helps anyone who tries this recipe for the first time. It's definitely a favorite of ours, and it helps to keep the food budget under control because we can buy the eye round when it's on sale and still have a great Sunday dinner.

Well, I couldn't resist buying a 6 lb. eye of round roast as the Giant by me had a big sale on them. Now, I love roasts but never know what cut is what, so I went looking online where I came across this recipe. I read reviews and saw that although they were mixed at times, they were overwhelmingly good so I decided to give it a try. My version - In the bottom of the roaster I put two onions sliced thick, two turnips, carrots, & parsnips. I rubbed the roast with chopped garlic, salt, pepper, rubbed sage, and thyme then placed it on top of the veggies. The roast had a thin layer of fat on one side but still I drizzled a little olive oil over the top and gave it a pat and inserted a thermometer that can be read outside the oven. I cooked it 42 min. - 7 min./lb, as stated in the directions. I shut off the oven a bit nervous that it wouldn't turn out. About two hours later the thermometer/timer screamed that the meat was at temperature. I was astonished. I took the meat out and let it rest on the cutting board as I gave the veggies another 20 minutes at 475 to get good and caramelized. My husband and I had been salivating the whole time it cooked. As the first cut was taken we saw the beauty of a perfectly cooked roast. So moist inside! And for us, there was a good amount of juices in the pan that I made a gravy from (for the mashed potatoes cause goodness knows the meat didn't need it!). We both agreed the recipe was a keeper and are savoring leftovers! Thanks so much!

As a precursor: we like our meat medium-rare, and we have a family member who is especially picky about that. Also, we used a 2.5lb eye round roast that was even in diameter along the entire length. Our oven is electric and very well insulated, so it holds it's heat well. I combined the advice of some of the reviewers and did the following: 1. Used Gravy Master to cover the roast, then added plenty of garlic salt and ground pepper to make a nice spice crust. 2. Placed the roast in a roasting pan and put it in a 500 degree oven, lowered the temperature to 475 degrees and cooked it for 7 min/lb x 2.5 lb = 18 min. 3. Did NOT open the oven and lowered the temperature to 200 degrees (which our oven may not have even gotten down to). Left the roast in for 20 min/lb x 2.5 lb = 50 minutes. 4. Removed the roast and let it sit for 10 minutes before carving. Results: the roast was medium to medium-rare but closer to medium, with a nice medium-pink hue throughout the length of the roast. We all prefer it a little darker pink but regardless, the meat was incredibly tender. The tenderness was what you'd expect of medium-rare and it was even more moist than you'd expect for medium-rare by any other cooking method we've tried, so overall it was VERY enjoyable. This is definitely the only way I'll cook roast beef from now on! Future modifications: I would like to get it closer to medium-rare, so I will lower the time of 20 min/lb at 200 degrees to 12-15 min/lb.

My recipe is even simpler and faster... and just as good. Preheat oven to 500 degrees and roast at 500 at 5 minutes per pound. Turn off oven and wait only 1.5 hours to remove and carve. This yields a medium rare roast. Lots of pan juices and nice crust but very tender inside. My favorite roast.

Fantastic! After 35 years of searching I finally found a way to make a perfect roast beef. I sprinkled only a 2.06 pound eye-of-round roast with McCormick's Grill Mates Montreal Steak seasoning and I cut the recipe cooking times exactly in thirds. I baked it for 14 minutes and let it sit in the oven for 1 hour 40 minutes. It was perfect! The roast cooks evenly all the way through so no slices were too well-done and none were too rare. This was so perfect I can't rate it high enough!

My roast was only 1.71 pounds. I spent at least an hour going through reviews to create my own spin on it. Final result: Seasoned the meat with steak seasoning, garlic powder, onion power, salt, and pepper. Preheated the oven to 500 for 20 minutes. Baked roast on wire rack (pan below to catch drippings) for 12 minutes. Lowered temperature to 170 and baked for an additional 50 minutes. When I took it out of the oven, I let it sit for about 15 minutes. The results were amazing! Great flavor, and the roast came out a perfect medium rare temperature. It was also super tender. Will definitely make this again!

Using this recipe with a few alterations resulted in the best roast I have ever had in my life! I rubbed the outside of the roast with some kosher salt and browning sauce. I was in a bit of a hurry but given a little more time I probably would have cut some garlic into the meat and used a few more seasonings. I cooked the roast on a broiler pan so that the drippings could be used to make gravy. This is just a personal preference but I like my meat well done. And turning off the oven after 20 minutes to leave a roast sitting in there for 2+ hours doesn't seem safe or conducive to it actually being cooked through. No oven is going to stay warm for 2+ hours after being turned off. Instead I cooked the roast on 475 for 20 minutes. Then turned down the oven to 350 for one hour. Then turned it down to 200 for another hour and a half. Some parts were still a bit pink for my liking. Perhaps next time I will try 250. Instead of being chewy like most roast recipes, the meat was moist and tender. And the gravy was a perfect addition. Definitely a recipe to save and use over and over again. Maker sure you use an eye-of-round roast, I also tried it with a top round and it just wasn't as good.

I followed the advice of other reviewers - rubbed the roast (2.5 lbs) with EVOO, sea salt, and some Italian seasonings. Put it in at 500 degrees, lowered the temp to 475 and cooked it for 20 mins. Then turned the oven down to 200 degrees for 2 hours. Then turned the oven off and let it sit in there for about 25 mins. It was medium - exactly how we hoped it would be. Super delicious and easy! THANK YOU Lyn!

I notice that some people have success with this recipe and others don’t. You can use this method for any roast… eye of round, bottom round, rump, chuck, or tri-tip. This is what I do. It sounds complex, but is actually very easy. First, you can use any marinade, or rub you wish. The results are in the cooking method and nothing else. Since every oven cooks differently, you will need to use a thermometer. I have one that can be set to a final cooking temp. You place the probe into the thickest part of the roast and it has a cord that extends to a battery operated module outside the oven. Just set your temp… e.g. 140 degrees and the alarm will sound when the roast is finished cooking. Heat the oven to 500 degrees. Once the oven is pre-heated, turn down the temperature to 475 degrees. Place the roast into the oven with the probe inserted and the temperature timer set. Cook for 7 minutes per pound then turn off the oven and let the roast set. The temperature will continue to rise. Once the temp is approximately 75 % of your desired finished temperature, open the oven door!!! The internal temperature of the roast will continue to rise. Once the temp starts to drop (110 to 115 degrees) close the oven door. Let the roast sit until the temp is approximate 70% of your desired finished temperature… about 100 degrees. Then turn the oven back on at 350 degrees, until the temp rises and your alarm goes off. Remove the roast from the oven and let set for 20 minutes, tented with aluminum f

This meat was so tender that I almost thought I was eating Prime Rib. I followed the recipe of 7min per lb and as others suggested, instead of turning the oven completely off, I turned it down to 200 degrees for 2 1/2 hrs. The meat was medium rare and warm to eat. The only way I will ever cook this meat again!

2 1/2 hours is too long, you risk bacterial growth due to cooling. 1 1/2 hours will be plenty, really, especially after cooking it 7 minutes per pound - I usually find 5 minutes per pound enough. I don't use salt, because I don't want to leech the juices. I use cracked peppercorns, and coat the whole thing. I also throw in some baked potatoes, then reheat them briefly in the microwave, while slicing the roast. This is a very popular dinner with company.

I still love this recipe after many years.

Total failure tonight with my 2-year-old, proven GAS oven. I suspect that this is the reason the reviews are either delight (5 stars) or despair (1 star) with no middle ground. Electric = success; Gas = failure.

This came out perfect based on the other reviews. Preheat the oven at 500 for 20 min.so it gets the oven nice and hot. I rubbed the roast with a combination of salt, pepper, garlic powder, paprika and thyme. Place it on a roasting rack in a shallow roasting pan FAT SIDE OF ROAST UP! VERY IMPORTANT. AS THE FAT MELTS IT BASTES THE ROAST! Cook for 7 min. per pound then turn off the oven and leave in for 20 min. per pound. DO NOT OPEN THE DOOR TO PEEK AT THE ROAST. When timer goes off remove from oven AND LET THE ROAST REST FOR 20 MIN. Perfect crispy crust and tender juicy meat. It made a delicious sauce as well.

NOTE: I've been using this recipe often since I first saw it; this is a bigger roast than usual so: Just did a 6 lb roast and it's less rare than desired - same stove, weight before cooking was accurate - so be aware that above maybe 4.x lbs. you might want to reduce the cooking time somewhat. Spice suggestion: Montreal Steak Seasoning (whohoo!). The recipe still gets five stars from me! Go for it! ***** Recipe Redux - I decided to try for even more rare. On my 3rd (and 4th) ventures into this fine recipe, I dropped the cooking time to 6.5 mins/lb. and it worked out just great. It was done just the other side of "Moo" and a splended time was had by all (except the cow). BTW I have used under-$3.00/lb eye round from my local wholesale club with fine results. *** end of update *** original review to follow: I read the predominantly excellent reviews and expected good things. I was NOT disappointed. My first try was a 3.2 lb. seamed eye round roast from my local Kings supermarket. Since most of us here like it Really Rare (barely cooked in the middle), I timed 22 mins at 475 degrees and let it stand in the oven for 90 mins. Used Montreal Steak Seasoning and a bit of this and that and WOW. Totally impressive and might just be the best roast beef I've every had. Certainly the best I've ever made. BTW my stove is a 5-yr. old gas-powered middle-of-the-line Frigidaire Gallery (same as Tappan, among others) that I believe is still in production. Thank you Thank you!

The roast couldn't have turned out better!!! Like one of the reviewers below, I had to leave it in an extra hour or so and it was absolutely great!! I will never ever cook a roast ANY other way!!!!!

I guess my oven doesn't hold temp. At the end of cooking the roast was raw. Interal temp was barely 80 degrees.

As others mentioned, I was skeptical and a bit nervous about trying this recipe. My eye of round roast was only 1.92 pounds and I thought it might be too small to come out nice and rare. I bit the bullet though, and roasted it for 13 minutes at 475 then turned off the oven and left it for one hour. The roast came out perfect! As an extra added bonus, I put a small pan of chunked potatoes tossed with olive oil and a bit of onion soup mix in at the same time as the roast and they were done as well. Thanks so much for the recipe!

I am sorry that I disagree with everyone's rave reviews. This turned out like a piece of shoe leather! We did not enjoy it at all.

Don't be lured by the description. This recipe takes a very tough piece of meat and turns it into a perfectly cooked, tough piece of meat. Sure it's pink and juicy inside and smells great, but you still wont be able to chew it. Buy a slicer to slice this wafer thin, or invest your time in another cut.

This was so excellent! My hubby n I were spoiled by working at a restaurant with great roast beef, and now we can make it at home! I used an herb rub, just a basic combination of season salt, pepper, garlic and onion powders, and a little italian seasoning mixed with veg oil kind of thing (a take on the 'herb rubbed sirloin tip roast' recipe from this site.) Also made sure to let roast come to room temp b4 cooking. Holy cow it was AWESOME! Turned into a perfect, moist, medium rare delicacy! A 6 lb roast was gone in an hour! This would get 10 stars if I could! TYTYTY Lyn for the recipe!

I had a smaller roast on hand (1.5 lbs) than the recipe called for but I used the same cooking time- 7 minutes per pound. It turned out perfect. My family loved it- it was tender and favorful. I have already added it to my family cookbook. The only thing I did differently was to season it witha prepared steak season (Chicago style).

I have been making my roast (almost) this way for 20+ years. I only salt & pepper my roast, I preheat oven to 500 degrees, but my total cooking time is 2 hours no matter what the roast weighs. I cook it about 7-8 minutes per pound, then turn the oven off, DO NOT OPEN, 15 minutes before the 2 hours is up, I turn it back on the 500, (for 15 minutes, it takes that long to preheat) and then my roast is done. Always delicious!

I was skeptical, but made this following the directions and it was very good. I don't know if I would serve it as a stand alone roast, but I allowed it to cool, then sliced, tossed it with the drippings ( I had added some olive oil and fresh rosemary before cooking) and let it sit over night. I have small catering business, and I made it into small silver dollar sandwiches with arugula, St.Andre cheese and horseradish sauce. Yum.

Wow, what a great recipe. And what could be better than delicious, easy and inexpensive? Yes, you do have to take leap of faith with this one, and I'm so glad I did. Since I'm a fan of "two-fer" dinners, I started with a 4 lb eye of round to insure leftovers and made my own rub of olive oil, a bit of gravy browning sauce and a TINY smidge of liquid smoke, sea salt, pepper, garlic and onion powders and paprika. I used my hands and rubbed the mixture in well over the entire roast, then placed it on a Pam-sprayed rack in a baking dish. I cranked up the oven to 500 and left it on a bit per other reviewer suggestions, turned it down to 475, then followed the 7 min/lb rule and turned the oven off. I planned to take it out 3 hours later, but had about a delay, so roast ended up spending about 4 hours after the initial cook time. My oven holds heat well, so roast was still warm. Outside looked dry and the ends, of course were well done (but tasty) when I sliced off a bit to sample. But cutting into it revealed a beautiful pink, juicy center and oh, so delicious. My 10-year had 4 servings and even my picky 12-year old son had seconds. In my opinion, would have been even better if I'd taken it out at the 3-hour mark (I like mine more on the rare side). I served with Horseradish Sauce on this site and the meat just melted in your mouth -- yes, do slice very thinly. The leftovers will make perfect French Dip sandwiches for dinner later this week. BEST roast I've ever made!!!

GRILL WINNER I used my natural gas grill since I did not want to heat up my kitchen. I had a 4 lb eye of round so I cooked it at 475 degrees F for 28 minutes. I preheated the grill to 500 degrees F for 40 minutes while the seasoned roast came to room temperature. I placed the roast on oiled cooking grates, closed the lid and turned the heat down. I watched as the grill’s temperature lowered to 475 degrees F where the grill maintained the temperature for 28 minutes. I turn off all burners except for my smoker burner. This burner maintained a 200 degrees F temperature. After reading the reviews using a gas oven, I choose to maintain a low heat in my grill since there is no insulation to retain the heat. After 2 ½ hours, I placed the roast in heavy foil for 1 hour. I sharpened my 8” slicing knife and was able to cut very thin slices. This recipe made one of the best roast beef sandwich I have eaten. Since the roast was medium rare, which I like, it still had very red juices when I sliced the roast. I’m planning on using the beef in stroganoff, beef manhattans and BBQ sandwich. I have found, the thinner the slices, the beef is very tender where a thicker slice is chewier. Hope this helps anyone wanting to try on their grill.

This recipe was really good. I followed it almost to a tee. The only adjustment that I made was with the temperature because I prefer my meat well done.

Excellent. Mine was a 5lber so I let it roast for 35 min (according to the directions). I was leery about cooking it this way since it was a pricey piece of meat but I am glad I did. I will be making my roasts like this from now on. I used a rub from another recipe from this site (Herb Rubbed Sirloin Tip Roast) and it was great.

Have made this about 6 times. Has turned out perfect every time in my gas oven! Easiest recipe out there.

One of the best Roast I ever made, adjusted recipe for family liking,(no one eats meat with any word rare in it). Preheated as instructed, cooked at 475 degrees for 21 minutes (3lb Eye of Round). Seasoned with, a dash of Garlic Powder, Onion Powder, Natures Seasoning, Salt & Pepper. Reduced heat to 200 degrees for 1hr. 30 min. Covered w/foil oven off, about 1hr. So ready to eat, no sides were eaten (homemade mashed potatoes, fresh green beans cooked for a few hrs. But all the family wanted was The Beef!

Well, it has my 5 stars too! My eye round was nearly 7 pounds. I cooked at 475 for an hour(my guests only like well done) before turning oven off. The doneness was perfect! It was tender & I wouldn't consider roasting any other way! I have just one question: Why did I learn of this recipe only when I reached 65? lol Oh and, I'm thinking now of getting a good slicer so that I continue to enjoy such great roast beef sandwiches--both hot and cold! I throw one of these in the oven every week. We eat cold roast beef sandwichs, hot roast beef sandiwches and give the dog about a cup daily. Every time I've made this it is absolutely perfect! Sometimes I can't believe that I'm actually getting these results considering I have a reputation for using the fire alarm as my timer!

This recipe certainly didn't work for me. The roast was tough and cold. Sorry.

DELISH! Wanted to try a roast beef but was always afraid. Got a small 1.5 lb eye round for my family of 4. Sprinkled all sides with a little salt, heavy on the pepper, onion powder, meat tenderizer and garlic powder. 14 minutes at 500 and then turned it off for 1.25 hrs. Amazing! Never thought it would work but it came out perfectly light pink in the center and you could cut it with a fork!

Am updating my review to 5 stars from 1 star because when done in an electric oven the results are fabulous. This is how we do our holiday prime rib every year and every time it's absolutely perfect. The directions need to start with "Preheat ELECTRIC oven" because this will definitely not work in a gas oven! Here is my original review: I wish I had taken the time to search out the bad reviews. If I had I would have realized that this recipe is best not attempted with a gas oven. I followed the recipe exactly, and I mean to a T, and it came out looking and smelling wonderful but the inside was still raw and barely warm. I served medium rare slices from the ends but they were tough as leather. I use a method very similar to this for our Christmas rib roast and it comes out incredibly. But we always prepare it at our daughter's home and she has, you guessed it, an electric oven. So in an electric oven I've no doubt this probably will be a 5-star roast. But I'll be sticking to the crock pot for tougher cuts of beef from now on.

I was so suprised to end up with a perfectly med rare to med cut of beef that WAS tender. I followed the recipie RUBBING plenty off salt and pepper into the roast before putting it into the oven. The key is to 1 follow the directions. 2 slice as thinly as possible against the grain. 3 either serve with a flavorful sauce or serve on a sandwich w/ ajus. I was very happy w/ the result. Thank you for simplicity and taste

For all the Medium (pink) lovers.....I had two 2lb roasts. Preheat oven for 20min. at 500º. In the mean time, I prepared the meat with a nice coating of Worcestershire sauce, and 1/2 tsp each of Kosher salt and pepper. In the oven for 13 min. (Do not open oven). Then reset the oven temperature to 150º for the next 2 1/2 hours. Cooked Medium and juicy!

My old way used and I used to serve dry and tough meat. Using this way - wow! The meat was juicy and tasty. I got raves over this one. One hint, leave the roast out of the refrigerator about 1 hour before cooking to bring its temperature down. Also, I used a spice rub the night before and let the flavors permeate the meat for about 24 hours.

Was not cooked enough and oven cold when I checked it at end.

Awesome!!! I had a 2.9 lb Eye Round Roast. I made a paste and coated it all over with: olive oil, minced garlic (and some of the juice), onion flakes, salt & pepper Then I followed the directions almost exactly except that because I have a gas oven I took the suggestion someone had made and instead of shutting off the oven entirely, I turned it down to 195. My husband doesn't like rare beef, (but I do) and it came out just perfectly medium-pink. There were a few pinker slices for me too. If I ever make it for another occasion where others like it more rare I might just take it down to 175. But overall I was so proud of myself for this roast!! It was DE-OH-Licious! Tender, juicy, and the crust was so tasty. I will make this again and again!

For all the Medium (pink) lovers.....I had two 2lb roasts. Preheat oven for 20min. at 500º. In the mean time, I prepared the meat with a nice coating of Worcestershire sauce, and 1/2 tsp each of Kosher salt and pepper. In the oven for 13 min. (Do not open oven). Then reset the oven temperature to 150º for the next 2 1/2 hours. Cooked Medium and juicy!

Incredibly easy and delicious--the meat was tender and full of flavor. I wanted to jazz it up a bit so for a 3# roast, I made a paste of 5 garlic cloves minced through garlic press, 1TB chopped fresh thyme, generous amounts of salt and pepper and rubbed this on meat. I also made a mushroom/wine sauce by sauteing for approximately 10 minutes on high heat: about 2 cups sliced mushrooms, 1/4 cup coarsely chopped shallots, 2 tsp. fresh chopped rosemary, 2 chopped fresh bay leaves. Deglaze with 1/2 cup red dry wine, boil for a few minutes, add 1 cup beef stock, boil for another few minutes and add 1/4 cup heavy cream. Add drippings from roast to this sauce, heat and serve with sliced meat. Everybody loved it.

Excellent. Followed recipe to a tee. Did a rub of garlic salt and pepper. Also did a Bottom round roast. Just tied into a roll with bakers cord. Turned out perfect. Make sure you know the weight.

I have made this roast many times by now. I've made some changes, instead of salt and pepper I use the rub from the " Herb Rubbed Sirloin Tip Roast" on this site instead of salt and pepper. My roast is usually about 5-6 lbs. Leave it in the preheated oven for 25 minutes and then turn off the heat. Leave it for 45-60 in the oven with the heat turned off. Take it out and let rest for 15 minutes covered with aluminum foil. Just about as good as a prime rib. The 2 1/2 hrs. mentioned in the recipe is way too long. I have a gas oven so that may make a difference

I was anxious to try this recipe as I cook for a family of 4 and found there was this 3 lb eye roast to cook in the fridge. Since I know this cut of beef is not the most tender, I was anxious to give this highly rated recipe a shot. The household does possess a very pricey electric oven (Dacor) so I knew the equipment wouldn't be an issue. I used the 7 mins. per pound at 500 degrees version. The meat was rubbed with olive oil, salt, pepper, garlic powder and onion powder. After the 21 mins., I reduced the temp to 200 degrees and cooked the roast for 1/2 hr. and, uncovered, of course. Then I shut the oven off and left it untouched for one full hour. Couldn't wait to see the end result! I was very happy to find--the meat was beautifully rare to med rare, oozed juice and just the right amount of blood (not overly so). Best of all, it was so tender the children ate 3 helpings of it, sliced thin. I was a bit rushed for time and didn't make the gravy from scratch, so in the bottom of the pan (BTW I cooked it in a LeCreuset dutch oven!) I simply mixed in a jar of store bought au jus gravy. The sample photo you see of the meat is pretty much what we ended up with and I would classify this as a winner of a recipe. The meat, after an hour of sitting in the turned-off oven was still hot & the hot gravy poured on top finished off the heating after slicing it. I served with my own terrific sauteed potatoes/onion/mushrooms & tossed salad with balsamic dressing. GREAT!!

It came out very tender & delicious. I roasted a 2lb eye of round for 22 minutes, then let it sit in the oven for an hour. This was perfect! Nice, hot & still enough "pink". Definitely a keeper.

My new favorite way to cook a lean roast. It's quicker than other methods and doesn't get dry. Instead of turning the oven off after the first 21 minutes, I have to leave my oven on at about 175 for 1 hour or else it's very rare. I slice very thin for roast beef sandwiches when I have parties. I love having a main course that doesn't take a lot of tending to while I'm trying to do other things.

If you like your beef very rare -- see the pic that accompanies the recipe -- this recipe may work well for you. But we like just a little pink, so this didn't cook the beef enough for us. After cooking my 1.6-lb. roast at 475 for 15 minutes, I turned off the oven and left it alone for almost three hours. When I finally checked it, the roast was cold -- and still bloody. I had to slice it into inch-think slices and turn the oven back on to 350 for another 30-35 minutes before the roast was medium well as we like it.

I have used this recipe two different times and it turned out amazing! I rubbed some minced garlic on top along with some minced onion, garlic pepper, and kosher salt. I followed another tip to cook it 9 minutes per pound and it turned out amazing! The meat was brown all the way through but very tender not chewy.

I always go through the reviews. I read the most helpful/5 stars as well as reading the lowest ratings so I can get a feel to how the average person might fair. I have to say that I was concerned after reading some of the 1 star ratings about it being raw in the middle, but after making this recipe several times, if you buy the right piece of meat it is as easy as people say it is. I buy the English round from Sam's club (it looks like a big beef tenderloin with the fat on the top side). I use a pre-made rub from Penzeys spices called Chicago Steak Seasoning that basically has the same ingredients many of the reviews have used and it turns out great.

Like many others mine did not reach 145 degrees medium rare. I tried this recipe twice. In the future I will turn the oven down after 21 minutes to 225 degrees to maintain heat. This temperature is often used to slow cook beef in a smoker so should be sufficient. Otherwise the roast is delicious but tough by their recipe.

Like others, I was stunned at how well this method works! I left out a star only because I would prefer more spice; this was a bit bland. However, I did make a gravy with the drippings and made up for it completely. I highly recommend this method and thank you for posting the recipe. Next time, I will add Montreal Steak seasoning or a similar rub to the outside.

I had to try this recipe because of the cooking method. I wasn't disappointed. I put a meat thermometer in during cooking and it went up to 146 degrees at its highest, which is medium, but with the oven off dropped during the last 1 1/2 hours to 132 degrees. I don't know why but when I sliced it, it was perfectly medium rare. Wow, great recipe.

Wow! I doubted this recipe, but followed it to the letter. We ended up with a perfectly cooked roast!

I'm doing the Weight Watchers Core Program, and eye of round roast is on my food list. It's typically a pretty flavorless, tough cut, but this method really turned it into something yummy! And I'm going to take the leftovers and throw them into a pan with some bell peppers, onions, carrots, and teriyaki sauce, and voila! A filling for lettuce wraps! I'm going to try this with other cuts, too. Why not?

Loved it left it in for 2 hours instead of 2.5 and it was perfectly medium rare. I rubbed it with oive oil and worsteshire sauce then dry rubbed it with a spicy seasoning I have. My husband was shocked how weel this method worked. We felt like we were cooking green by having the oven off for 2 hours. Thanks for a great recipe. (Don't forget a nice spicy horseradish sauce on the side)

This was a great recipe. My kids loved it. I used the advice of others and added more spices to the rub, garlic cloves cut into the meat, and keeping my fancy oven on at 170 degrees since the fan will cool it down if I just turned it off.

OMG...I was a little terrified at this at 1st, but have now cooked it THREE times and it is a HUGE favorite...talk about melt in your mouth roast beef...so it only took me um, 40 years to figure out? LOL...THANK YOU!

Did a small roast, 1.8 lbs. by this method and it turned out perfectly. Did 15 minutes on high and left it for two hours. I made rack out of baby cut carrots, one potato cubed and a half large onion cut in 1/2 inch slices. Got perfetly roasted veggies to go with the roast and no burning or smoking in the pan. Used a non-stick biscuit pan, just the right size with no room left over to burn.

The only way to save my little 2 lb roast is to slice it extremely thin and cook it in bbq sauce for sandwiches. Eye of Round Roast is known for being a really cheap and tough piece of meat. Never Again! Don't bother even if it's on sale!

roast was still raw.

omg! I loved the simplicity of this. I bought an eye of round the other day not realizing it wouldn't create a pot roast that would fall apart. But found this recipe and used a spice rub with paprika, cumin and brown sugar and this ended up being so delicious for the last couple days. I cut it into the thinest pieces and we've been making sandwiches. When I took it out of the oven and was slicing the UPS guy came by and I had him try some and ended up printing the recipe for him. Thanks for a simple and delicious recipe.

Followed this recipe to the tee and it was absolutly great and so easy. For me, the doneness was right on target; however, other members of my family would have preferred a little less red. So next time, I am going to try 9-10 minutes per pound instead of 7 and see how it comes out. This roast was tender and juicy thru and thru. Thanks allrecipes.com for this fabulous recipe.

Fool Proof! Leftover Ideas: Steak Quesadillas; Steak & Eggs; Philly Cheese Steak Sandwiches; Steak Caesar Salad; Steak Fajitas; French Dip Sandwiches.

This will definitely be my go to method for cooking this cut of roast beef from now on. I rinsed the roast in a little red wine vinegar, rubbed with olive oil, minced garlic, rosemary, truffle salt and pepper. My roast was 2.68 lbs and I cooked for 19 minutes, ended up letting it rest in the oven for almost 3 hours. I personally went for the end pcs as it was probably more rare than medium rare in the middle. If you like yours a little more done I might suggest adding just a few minutes to the cook time. Thanks for sharing the recipe Lyn.

Important: Make sure your oven is clean before you try this roasting technique or you will get a lot of smoke in the kitchen. I learned this the hard way, don't be like me: clean your oven!

I seasoned my 2.3 lb roast with salt, pepper,garlic and onion powder. Let it stand about and hour at room temp. Once the oven was preheated to 500* I let it stay at 500*for 20 minutes. Put thermometer in roast, Lowered it to 475* and cooked for 16 minutes (about 7 mins a lb). I turned the oven off and in an hours time it was already up to 130*. I took it out when it hit 135* but being it only took an hour to cook, it wasnt even close to dinner time yet, so I put tinfoil tent on it. Temp went up to 147* after sitting for a while. When I cut it, most of it was pink (thick side) but the skinny side of the roast was gray, way over cooked. Next time I will plan dinner for an hour after I turn the oven off and take it out when it hits 130* The meat was very tender and juicey but would have liked it a bit bloodier. The family loved it and I will never make a roast any other way again! I gave it 4 stars because if I left it in the oven any longer without using the thermometer to tell me it was done,it would have been a piece of dried up leather!

I made this recipe using Montreal Steak spices and it turned out very tasty and quite tender. It reached 145 degrees quicker than the recipe indicated but I just left it in the oven until I was ready to serve it. I will definitely make it again.

Since I found this recipe it is the ONLY one I use for Eye of Round roast. Honestly, you cant get any easier or more perfect of a recipe. Last night I tried it with a little bit of minced garlice, salt, pepper and Olive oil and it was FANTASTIC! Today we had the leftovers. Even better the next day. :)

This is a fantastic basic cooking method. I wanted Italian Beef so changed it a bit I marinated a 4 lb roast by using 3 envelopes of Italian Dressing, 1/2 tsp of Italian Seasoning, 1 tablespoon minced garlic, 1/2 tsp red pepper flakes, 1/4 cup olive oil & the juice of 2 lemons. Mixed this all together then placed the roast in a bag & poured in the marinade. Massage the meat & let it sit at least overnight then cook according to the recipe. If you can, turn the meat several times while it is in the marinade. Mine actually was in the marinade for about 18 hours. I did find that it did not need to stay in the oven for 2 hours. I pulled it when the temp read 145 degrees & it still ended up more medium than medium rare. A meat thermometer is a must for this recipe. I wrapped the whole thing in foil & refrigerated the cooked roast overnight which helped to seal in the moisture & allow the seasoning to penetrate the meat even more. Sliced it paper thin for sandwiches tonight. My sons said it was as good as Portillo's and if anyone is from Chicago, you know that is a true compliment. Now I just need to work on the Portillo's chocolate cake!

Could this be any easier? I think not...

Wow! My roast was only 3.75lbs. I only kept it in the oven at 500 for 9 minutes. Having a gas stove that is at least 12 years old I took the advise of a few other posters I turned the oven down to 175 (the lowest it would go) for another hour and a half. It came out perfect. Oh and if you don't have a clean oven...500 degrees will set off the smoke detector. Ugh. :)

Along with everyone else, I too was questioning this recipe. So when rump roast went on sale I wanted to try this. 5lb roast for the family into the oven it went. As the oven I am currently using has a questionable seal, I greatly reduced the oven temp rather than turn the oven off, until the last 45 min. The roast was perfection!!!!! I will never oven cook a roast any other way from now on. Thank you, thank you, thank you. So nice to be able to roast a leaner cut.

I followed the directions exactly as stated. Meat was undercooked and tough. Will not be making it again.

I believe this recipe is tailored to home cooks with consumer grade ovens that are poorly engineered and have very little thermal insulation. The lack of thermal insulation in these low end ovens mandates a 3hr cook time due to excessive heat loss. If you have a DCS, Decor, Bosch, Thermador, GE Monogram, professional type oven, after the oven is turned off, the heat retention is much higher due to better insulation, and the roast cooks at a higher avg temp than the low end ovens. I have found that 7-min per pound at 500-deg, convection off and oven off with door shut for 45min, will yield the pictured medium pink results if cooked in a professional oven. It's probably an accurate recipe if you are in the unfortunate position of having to cook with a consumer grade appliance.

THIS WAS AWESOME!!! I was very nervous so I took others suggestions... I preheated the oven for about 30 mins at 500 degrees and I read that someone used a pizza stone to keep the heat in while the oven was turned off so I did that too.. I seasoned my roast w/ just salt and pepper and a cut up alittle garlic and put that top too than I put my roast in the pan w/ the fat side up, I had a smaller 2lb roast and I wanted it more med so I cooked it at 9 mins per lb instead of the regular 7 mins per lb and than I turned it off and didn't touch it. 40 mins later (20 mins per lb) I took it out and left it on the stove top, uncovered, while I made the sides and my hubby kept itching to cut it but I wouldn't let him. THIS CAME OUT GREAT!!! It was perfectly pink inside w/ just alittle juice coming out of it. My kids didn't love it, too rare for them but me and hubby thought it was perfect! My only complaint is that it needed WAY more spices for our taste but that's a personal preference. I made garlic mashed potatos and I bought an Au Jus mix and made that to go with it and that went really well w/ this meal. DEFINATLY give this recipe a try.. you won't be disapointed!

The roast is fine, but the time it takes is completely pointless, especially if you are trying to cook anything to accompany your meal. When I make a roast, I usually have yorkshires or potatoes in the oven roasting as well, and this won't let you do that. Just stick to the usual guidelines and your roast will taste the same and in a third of the time: preheat to 550f, reduce to 350 once the roast goes in and cook 18-20 mins. a pound. Check meat temperature towards the end: 140f for rare, 170 for well done. As another poster wrote, make sure you let your meat rest.

Followed directions except seasoned my own way. We like medium rare, and this was perfect. Unbelievably flavorful for this type of roast. Definitely like horseradish sauce with this, but very good without. Just another excellent recipe from All Recipes!*****Update*** we have cooked this several more times at 7 minutes per pound it is a little too rare for the whole family at 9 min. the outside of this roast more suits the kids and the center is more med. rare - using a newer gas oven

I was afraid this was going to be dry and tough with no liquid in the recipe, but it ended up tasting like the best roast beef I'd ever had - perfectly pink and oh-so juicy in the center (even the leftovers in a ziplock bag were juicy the next day!). My only change was using steak seasoning. I would have killed to have some horseradish in my house that night... I'll definitely be making this again.

BEST ROAST I EVER MADE!

JUST DON'T OPEN IT!!! I doubted the recipe as many had...and am truly amazed! Restaurant quality! I have an oven that doesn't keep heat well, so I put a 3 1/2lb. roast on for 18 min at 500, let it sit for 2 hours (my oven was cold by then)and then on for another 30 min. at 300 degrees as I read others' comments and to bring the warmth back to the meat. I'd maybe tailor it to your liking if you like it well done. I like rare meat and mine was a bit more than pink. I am a believer and will try this everytime!

Very different way to cook a roast. I had never heard of this method before, but I will use it again. The meat was loaded with flavor and very moist. I used a round end roast tonight, but would like to try it with an arm or chuck next time. Also, as a suggestion from another AR user, she said to try the seasoning from "Roast Sticky Chicken - Rotisserie Style" on the roast. The seasoning was wonderful and added a lot of flavor to the meat. Paired the meat with the "Potatoes and Carrots" recipe from the AR website. Hit the spot on this Blizzard 2011 night in Indiana. Thanks for sharing the recipe.

Fantastic as is...2 lb roast cooked for 14 min @ 475* then turned oven to 170* for 2 hours, temp was at 145...perfect! Thanks for an awesome recipe!

I used this receipe but made a few changes, as other reviews have, to spice up the flavor. We have a large herb garden and I love to use 'em rather than lose 'em. Grabbed a few sprigs of thyme, lemon thyme, oregano, parsley and rosemary. Threw herbs in a blender with 6 garlic cloves, crushed blackpeppercorns, crushed mustard seed, dry mustard, crushed fennel seed and blended well, after blending added EVOO to form a paste. Spread paste all over roast then topped with garlic salt and Kosher salt. I had marinated the eye round in refrig for 2 days after sprinkling eye with Kosher salted and ground pepper. This process really tenderizes the eye by allowing connective tissue to breakdown and also allows eye to pick up salt/pepper flavors deeper into the meat. I also add potatoes/carrots/celery/halved vidallia onions into pan to cook with the meat. Cut all pieces into large cubes/chunks and toss in a gal bag w/ EVOO. This adds flavor to pan drippings (what you have for a lean cut) and adds some oil to fat. When cooking is done, I let meat stand prior to cutting and cover vegs in another dish. I do this so I can make gravy w/ drippings. To pan - add butter if no/little drippings, add Cognac to deglaze and add some mushrooms over med heat. When shrooms done, while whisking add flour making a roux. Looks messy but will taste great. When roux is darkened, add Better Than Bullion beef stock (careful, can be salty), reduce while whisking. Add cold H2O to thin. Yum!

Excellent - I put a raisin paste on it - tastes like a gourmet meal! In a food processor place raisin (I used some dried apricots, as I ran out of raisins), garlic, red wine and rosemary and blend into a paste. Coat all sides of the roast and marinate overnight. Then I followed the recipe above. My brother gave me the idea - I would never have thought of anything like it and it takes incredible!

This strait up does not work unless you have a brand new top of the line oven that will retain heat like a champ. Electric, gas, makes no difference. I have a decent electric oven and after 2.5 hours it was barely warm. 120 degree middle and it was only a 2 pound eye of round. Had to turn the oven back on, finish it off in 10-15 minutes, and it ended up being fine. But I think letting it cool down to room temperature in the oven was a waste of time.

I was skeptical on cooking the meat this way. I cooked the 2 lb eye of the round for 14 mins & then left it in the oven for 2 1/2 hrs. It came out perfect..Lt pink all the way through. My husband said this is the best roast beef I've ever cooked. Thanks for such an easy recipe. I won't cook my roast beef any other way now

Gas Oven Users - beware! The oven does not stay warm enough to cook the meat. I took the advice of others and instead of turning the oven off at the required time, I turned it down to about 180 and cooked for 30 minutes, then turned off completely w/out ever opening the oven door. Sliced and meat was pretty bloody - popped back in the oven @ 350 for 15 minutes and that seemed to do the trick (being on the rare to med/rare side). Did not get the "melt in your mouth" meat that others did - rats! Did baste w/ browning sauce prior - added a little flavor, not much. Probably won't try this one again.

I too was a skeptic but WOW...the best eye round I've ever made or tasted...moist, tasty, and tender! My roast was slightly larger (almost 5lbs)so I preheated and roasted to 500 degrees for 30 minutes. After that I set the oven to 170 degrees for the remainder of the time. The roast was a little more medium-well but still yummy. For seasoning I combined advice and coated with both olive oil and Kitchen Bouquet, rubbed generously with minced garlic and sprinkled on seasoning salt and italian seasoning. This will now be my go-to eye round recipe!

Well, I can say my round roast looked pretty much like the photo. That's it. Followed the instructions completely, and ended up with a hunk of meat so tough it is inedible. In addition, at 500 degrees, my entire house filled with so much smoke that it set off the smoke alarm in the kitchen. By the end of the cooking time, the meat was at room temperature, and thus had to be put back into the oven to warm. A truly bizarre recipe. Wish it would have worked.