Perfectly Cooked Eye of Round Roast, tender round roast generously sprinkled with a mixture of salt and pepper, forming a crust to hold in all the juices. The roast is the star of the recipe, so no other ingredients are necessary to create the most succulent meat.
Eye of round roast is a lean, inexpensive cut that comes from the hip and hind legs. Often sold as a roast, steaks for marinating, and referred to the round when buying ground round hamburger.
I definitely recommend using a meat thermometer to ensure not overcooking the eye of round roast. Overcooking the roast past medium-well will result in the meat being tough.
WHAT YOU WILL NEED TO COOK PERFECTLY COOKED EYE OF ROUND ROAST
- Roasting pan (not glass)
- Eye of round roast
- Salt and pepper
- Meat thermometer
HOW TO MAKE PERFECTLY COOKED EYE OF ROUND ROAST
- Place roast on a baking sheet. Pat dry and bring to room temperature, approximately 30-45 minutes. Preheat the oven to 500 degrees F.
- Season the roast generously with coarse salt and coarse pepper.
- Place in a dutch oven or braising pan. (Not glass) Do not add water.
- Place roast in the preheated oven. Reduce the temperature to 475 degrees F.
- Roast for 15 minutes, then turn the oven off. Leave the roast in the hot oven for 2 hours.
- Do not open the door at all during the 2 hours.
- Remove the roast from the oven, with the meat thermometer check for the temperature to be 145 degrees F.
- Carve immediately and serve.
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Yield: 8-10
Perfectly Cooked Eye of Round Roast
Tender round roast generously sprinkled with a mixture of salt and pepper, forming a crust to hold in all the juices. The roast is the star of the recipe, so no other ingredients are necessary to create the most succulent meat.
Prep time: 5 MinCook time: 2 Hourinactive time: 30 MinTotal time: 2 H & 35 M
Ingredients
- 2 lb. Eye of Round Roast
- 1 tablespoon coarse salt
- 1 tablespoon coarse black pepper
Instructions
- Place roast on a baking sheet. Pat dry and bring to room temperature, approximately 30-45 minutes. Preheat the oven to 500 degrees F.
- Season the roast generously with coarse salt and coarse pepper.
- Place in a dutch oven or braising pan. (Not glass) Do not add water.
- Place roast in the preheated oven. Reduce the temperature to 475 degrees F.
- Roast for 15 minutes then turn the oven off. Leave the roast in the hot oven for 2 hours.
- Do not open the door at all during the 2 hours.
- Remove the roast from the oven, with the meat thermometer check for the temperature to be 145 degrees F.
- Carve immediately and serve.
Calories
237.82Fat (grams)
10.97Sat. Fat (grams)
4.17Carbs (grams)
0.50Fiber (grams)
0.20Net carbs
0.30Sugar (grams)
0.01Protein (grams)
32.18Sodium (milligrams)
835.20Cholesterol (grams)
95.25
