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My review
High Temperature Eye-of-Round Roast
Lyn N Barbour
"Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!"
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Ingredients
3 h 5 m servings 227 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- 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!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 227 calories; 12.6 g fat; 0 g carbohydrates; 26.6 g protein; 71 mg cholesterol; 59 mg sodium. Full nutrition
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Reviews
Read all reviews 17552070 Ratings
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Most helpful positive review
2/7/2008
I make a version of this recipe all the time and in my opinion it's the only way to make an eye roast. This post may help some of you. First I like to preheat the oven at 500 for 20 min. it gets...
Most helpful critical review
6/23/2011
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...
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2/7/2008
I make a version of this recipe all the time and in my opinion it's the only way to make an eye roast. This post may help some of you. First I like to preheat the oven at 500 for 20 min. it gets...
10/18/2007
I had a 4 lb eye of round so I cooked it at 475 for 28 minutes. We had some unexpected delays, so I decided to just leave it in the oven rather than take it out after the 2.5 hours. It was proba...
4/18/2008
The most bizarre sounding recipe I'd ever heard and one of the best roasts I've ever had. Whatever thermodynamics were at work here were great. The outside was seared and crusty while the inside...
12/20/2007
You know, I never make comments on anything over the internet..but have to on this recipe. I was unbelievably surprised! Following the directions to a tee (except using my own rub for the meat...
2/21/2008
I'm always on the the lookout for easy,...if not to say idiot-proof recipes,...that make my time in the kitchen minimal!This certainly fit the bill!As others,...I followed the recipe,...using a ...
3/5/2008
THE BEST! i had a 5 lb roast, and we don't like it too red (well, I do, but the kids get kind of grossed out). To get it a little closer to medium I roasted it at 475 for 39 minutes. after 90...
1/27/2008
I foresaw a problem with this recipe because I have an old gas oven with very poor insulation, I knew it would be stone cold before the roast was done. Instead of turning my oven totally off I ...
11/10/2007
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 l...
4/6/2008
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 cl...