500° Eye-of-Round Roast
You don’t need fancy techniques for impressive Roast Beef. Start at 500°F, drop to 475°F, and let an Eye of Round do the rest. Season, roast 7 minutes per pound, then let it rest in the cooling oven for tender, thinly sliced beef perfect for sandwiches or a simple platter.
Cook Time: 3 hrs
Servings: 6
Ingredients: 1
Ingredients
Preparation
-
Step 1
Preheat oven to 500°F.
-
Step 2
Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
-
Step 3
Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
-
Step 4
Turn oven off and let roast sit in oven 2 ½ hours. DO NOT OPEN OVEN DOOR DURING THIS TIME PERIOD.
-
Step 5
Remove roast and slice thinly.
Nutrition Information
603 Calories
4.1g SAT FAT
1g PROTEIN
0.7 mg IRON
0.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 603 Calories; 495 Calories from fat; 56.0 g Total Fat (4.1 g Saturated Fat; 35.4 g Monounsaturated Fat); 0 mg Cholesterol; 94.7 mg Sodium; 11.8 g Total Carbohydrate; 0.5 g Dietary Fiber; 1.3 g Protein; 0.7 mg Iron; 209.6 mg Potassium; 0.03 mg Thiamin; 0.06 mg Riboflavin; 1.1 mg Niacin (NE); 0.2 mg Vitamin B6; 0.03 mcg Vitamin B12; 0.1 mg Zinc; 1.7 mcg Selenium; 19.9 mg Choline.
The Essential Ingredients
Eye of Round Roast: A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
Is it really okay to leave the oven door closed for 2.5 hours?
Yes, absolutely! We know it’s tempting to peek, but you must resist the urge to open that oven door. Keeping it sealed tight is the key to this recipe—it allows the residual heat to gently and evenly finish cooking the roast.
-
What is the best way to slice this roast?
Because the Eye of Round is a leaner cut of beef, the secret to tenderness is in how you slice it. Be sure to cut the roast as thinly as possible against the grain. This makes every bite easier to chew and is perfect for piling onto sandwiches for lunch the next day.
-
Can I apply a dry rub to the roast?
You sure can! A good dry rub is a great way to build a savory crust. Whether you keep it simple with just kosher salt and cracked black pepper or reach for your favorite savory cowboy rub, applying it before the high-heat sear helps develop delicious flavor on the outside of the roast.
Related Recipes
Browse Recipes by Category
Sign Up or Log In to Share Your Beef-Loving Review!
Join the herd — log in to add your voice!
Google
Easy and delicious. I used the Cowboy Steak & Roast Rub (beeflovingtexans.com/recipe/cowboy-steak-roast-rub) at it was a hit with my family.
This is so easy to make. I would tell you to add your favorite seasoning to your roast before putting it in the oven. I just used Black Pepper and Salt. I do agree to cut it thinly as recommended in the steps above, I cut mine about 1/8 to 1/4 inch thick. Great for leftover sandwiches for lunch the next day. I even use the leftovers for breakfast, just dice the roast up, add them to your eggs, scramble then sprinkle them with cheese. You can eat on this for days.
Being Texans, we love beef anyway . This is a great recipe, all our friends from North, Central & Eastern USA LOVE IT. And. It frees up your time so you're not stressed! Globug & Catfish