500 Degree F Eye-of-Round Roast (7 comments) Roasts
This recipe has been rated 13 times
Rate this Recipe
Servings
Serves 4-6
Prep Time
5 minutes
Cook Time
2-1/2 - 3 hours
Cooking Method
Roasting
Beef Type
Rib
Ingredients
- 1 eye of round roast (2-3 pounds)
Instructions
Preheat oven to 500°F.
Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
Turn oven off and let roast sit in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2-1/2 HOUR TIME PERIOD.
Remove roast and slice thinly.
Tips from Our Cook
Season roast with Kosher salt and black pepper or your favorite rub.
Comments
Total comments: 7
I tried this recipe with an apartment electric oven and a 2.03 lb (weight was on the label) eye of round roast from a mega store (WinCo in Eugene Oregon). It was $4.49 a pound. I was nervous about gambling a ten dollar roast on this recipe. I rubbed it with ground pepper, margarita salt, garlic powder, and McCormick Montreal Steak Seasoning. Put it on a rack in a shallow pan and followed the instructions. It was amazing!! Perfect medium-rare. As tender as filet mignon, simply awesome!
Posted by jim s, OR
Great...Try with Tenderloin
Posted by bill t, alabama
I have used this recipe at least six times and the results have always been perfect. I have never felt the need to use a meat thermometer and the roast is uniformly medium rare from one end to the other.
I have some comments. Some posters are concerned that the meat will come out raw if only cooked for 7 minutes per pound. Please note that this recipe is for a 2-3 pound roast, not for a larger roast. Follow the directions and you will be in for a treat.
I have some comments. Some posters are concerned that the meat will come out raw if only cooked for 7 minutes per pound. Please note that this recipe is for a 2-3 pound roast, not for a larger roast. Follow the directions and you will be in for a treat.
Posted by William W, TX
I had the same concerns as malcolmb, that eye of rounds vary in weight from 2 pounds to 8 pounds. At 7 minutes per pound, is the roast even properly browned on the outside if it's only cooked 14 minutes for 2 pounds? Conversely, if it's 8 pounds and cooked for 56 minutes, wouldn't that burn the outside to a crisp? Also, what about the inside? I have always picked eye of rounds right in the middle of the range, about 4.5 - 5.5 pounds. For those weights, it turns out perfectly.
Posted by David M, IL
We believe there are two keys to making this roast turn out right: using a roasting thermometer AND slicing the roast thinly! To ensure the roast is cooked to the right temperature, insert an oven safe thermometer into the thickest part of the roast, place roast in the oven, and follow the directions.
Remove from the oven when desired doneness is reached: Medium rare = 135 degrees and Medium = 150 degrees. Keep in mind that you want to let the roast rest for 15 or 20 minutes and the temperature will rise about 10 degrees during that time. Check out our roasting page in the Cooking School for further info http://www.txbeef.org/cooking_school/roasting.
Remove from the oven when desired doneness is reached: Medium rare = 135 degrees and Medium = 150 degrees. Keep in mind that you want to let the roast rest for 15 or 20 minutes and the temperature will rise about 10 degrees during that time. Check out our roasting page in the Cooking School for further info http://www.txbeef.org/cooking_school/roasting.
Posted by Erin J, TX
Oh, I pressed "SUBMIT" before finishing my question.
After the 2-1/2 hour wait in the oven (turned off), is there a temperature that you can suggest for rare - med. rare - med? Since most ovens vary in temp and heat retention, I'd hate to serve it after 2-1/2 hours and find it is raw in the middle. Thanks...
After the 2-1/2 hour wait in the oven (turned off), is there a temperature that you can suggest for rare - med. rare - med? Since most ovens vary in temp and heat retention, I'd hate to serve it after 2-1/2 hours and find it is raw in the middle. Thanks...
Posted by malcolm b, tx
So, since you seem to be the origin of the the "500 degree eye or round recipe" that is repeated all over the web, I have a queston. The recipe calls for a 2-3 lb piece of meat. My question is this: the 2-1/2 hour wait is for a 2 lb to a 3 lb? No need to modify at either extreme? Thanks...
Posted by malcolm b, tx
