High Temperature Eye-of-Round Roast
High Temperature Eye-of-Round Roast
Ingredients:
- 1 beef eye of round roast (make sure that you know how much your roast weighs)
- salt and pepper and additional spices to taste
I rub my roast with a combination of olive oil, garlic powder, parsley flakes, celery seed, salt and pepper. The combination of spices is up to you.
Directions for Roast Perfection:
Preheat your oven to 500 degrees F (260 degrees C).
Season your roast with desired spices and place in a roasting pan or baking dish. Do not cover or add any water to the pan. I like to place my roast fat up, so the juices flow down through the meat.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for seven minutes per pound and 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! This is KEY! No peeking!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C).
Carve and serve.
Enjoy this juicy, tender, perfectly cooked roast with garlic mashed potatoes, and steamed veggies. Mmmm. Sooo good!
Original Recipe can be found here.
{ 3 comments… read them below or add one }
I following the recipe however I think it was in the oven too long for the 475 cooking time – it was reading an internal temperature when I turned it down at 151 and went up to a final temp. of 161 and then progressively down.
What temperature should it be at when you turn the stove off? That would help me a lot next time around.
I am not sure what temp the meat should be when the stove is turned off. I never took the internal temp of the meat when cooking it with this method. Sorry.
I have an eye round roast that weighs 1lb. 53 oz. I love the high temperature method, but after I turn it off, all recipes say 2 and a half hours. How long for my roast that is smaller than most recipes?