Po-Po’s Old Fashioned Eye of Round Roast Recipe

The other day we prepared one of our Eye of Round roasts. The recipe was incredibly easy and the roast came out delicious. This very affordable cut of beef can come out delicious if roasted correctly. Here’s how we did it:

Pre-heat your oven to 500 degrees. You don’t actually cook the steak at 500 for any amount of time, you just want the oven very hot from the beginning.

Dry rub the roast with seasoning. I simply put kosher salt (regular or sea salt will work) and freshly cracked black pepper. Coarse black pepper will work also if you do not have a cracker. Make sure you get a very good coating on the roast. You can go heavier than you normally would with the salt/pepper. I also put ground mustard. I’m sure you could add all sorts of seasonings if you wish. Some people cut slivers of garlic and insert them into the roast.

Place the roast onto a baking pan. We used a glass pyrex baking dish. I also cover the pan with tin foil to make clean up easier. When the roast cooks, it will release some juices, which I love to serve along side the roast. Therefore, it’s better to have a dish with a little bit of a lip to catch the juices.

So, you should have an oven that is at 500 degrees. Before you place in the roast, turn the oven down to 475 and place the roast in. You are cooking this roast for 7 minutes per pound. (on a side note: we cooked ours for 7 minutes per pound and it was cooked throughly. If you like your roasts more RARE, then I would suggest going down to 6 minutes per pound. Otherwise, leave at 7.)Once that time is up, turn off your oven, however, do not take out the roast. Also, it’s very important that you do NOT OPEN the oven. You are letting this sit for 2.5 hours.