How to Roast Eye of Round

Eye of round roast cooks at high temperatures.

Eye of round is a large, tough cut of beef that requires a long roasting process to tenderize the meat. If prepared correctly, eye of round will be juicy and flavorful when finished. Oven roasting the meat at high temperatures is one of the easiest ways to tenderize the meat. Roasting eye of round requires approximately 10 minutes of preparation time and 3 hours of baking time. Know the weight of your roast before beginning to ensure the meat cooks correctly.

Things You'll Need

• 2 tbsp. ground black pepper
• 2 tbsp. salt
• 3 tbsp. minced garlic
• Small bowl
• Roasting pan
• Meat thermometer
• Sharp knife

Instructions

1. Preheat an oven to 500 degrees Fahrenheit.

2. Combine 2 tbsp. ground black pepper, 2 tbsp. salt and 3 tbsp. minced garlic in a small bowl. Stir with your fingers until all ingredients evenly combine.

3. Rub the seasoning mixture over the exterior of the round eye roast and place it into a roasting pan. Place the roast into the preheated oven.

4. Turn down the oven's temperature to 425 degrees Fahrenheit and bake the roast for 8 minutes per pound. For example, if the roast weighs 4 pounds, cook for 32 minutes.

5. Turn off the heat on the oven and leave the roast inside for 2 1/2 hours. Do not open the oven door until the time is up.

6. Remove the roast from the oven and place a meat thermometer into its center. The meat should be at least 145 degrees Fahrenheit. If not, place it back into the oven and bake for 20 minutes at 425 degrees Fahrenheit.

7. Slice thinly and serve while hot.

Tips & Warnings

• Add any of your favorite meat seasonings to the mixture to customize the recipe.

References

• "The Complete Meat Cookbook"; Bruce Aidells and Denis Kelly; 2001
• "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat"; Deborah Krasner, Marcus Nilsson and Senator Bernie Sanders; 2010
• "Cooking Basics For Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011