BEEF EYE OF ROUND ROAST OVEN RECIPES
A PERFECT EYE OF ROUND ROAST BEEF RECIPE - FOOD.COM
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.
Total Time 2 hours 35 minutes
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
EYE OF ROUND ROAST - JUST A PINCH RECIPES
This cut of Beef is not known for its tenderness, but it can be cooked in such a way as to make it succulent, juicy AND tender. The secret is in HOW it is cooked !! Follow me through a few simple steps to enjoy a roast of unbelievable goodness. To be any easier, the roast would have to jump into the oven by itself.
Provided by Skip Davis @Grandpaskip
Categories Beef
Prep Time 10 minutes
Cook Time 3 hours
Yield 4
Number Of Ingredients 5
Steps:
- Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
- Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
- Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
- Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
- Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
- After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Do NOT open the door during this time.
- When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. ENJOY.
- NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. It works like magic !! Believe me.
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