There are certain cuts of meat I really enjoy, and the eye of round is one of them! Try to cook the eye of round this way for a change.
It all started when my roommate and I started getting roast beef from Whole Foods. If you haven’t had their roast beef made in house, you are missing out! Unfortunately their roast beef is not grass-fed and very expensive, so I vowed to stop buying it and make my own. This eye of round recipe is as simple as it gets, and the result is extremely tender.
Usually an eye of round can serve between 4-6 people, depending on the size. I sometimes make one to share with friends, or I’ll make the whole thing and freeze half. Freezing half will give me another couple of meals the next week, and I won’t have to throw away leftovers. My biggest pet peeve is wasting food, if you haven’t noticed!
This way of making eye of round may sound quite bizarre. You must heat the oven to 500F. Then when you add the roast, you reduce the heat to 475F. You keep the roast in the oven for 7 minutes per pound. If it’s 3 pounds, leave for 21 minutes. Then you completely turn the heat off, and leave the roast in for 2- 2 ½ hours, depending on how you like it. Do NOT open the oven during those 2- 2 ½ hours!
Strange way to cook roast, but it works magic! Try it yourself!
- Eye of round roast
- Salt and pepper
- Preheat oven to 500 F. Season roast with salt and pepper.
- Add roast to oven and reduce heat to 475 F. Roast for 7 minutes per pound at this temperature.
- Completely turn off heat and leave roast in oven for 2- 2 ½ hours. Remember to keep the oven door closed.
- Remove from oven and slice.
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