Wednesday, April 26, 2017

No-Fail Oven-Roasted Eye of Round Roast

I have struggled with preparing eye of round roasts for years. It has always been hit or miss - mostly miss. The beef was either incredibly tough and overcooked {think jerky or shoe leather} or completely raw in the middle. I have strived to find a recipe that would not fail me ... one that was simple and uncomplicated, but would yield perfect results every time. I wanted a predictable outcome ... not results that I had to cross my fingers over and pray to the gods that the meat would be edible. Well, I have found the perfect recipe and method. Eye of Round Nirvana. Heavens opening. Angels singing. Perfection.

I did quite a bit of research recently online to try to unlock the secret to preparing this particular cut of beef. One thing I discovered was that I was cooking my roast at too low of a temperature, cooking it for too long and not allowing a long enough resting period. I, also, realized a few other key tips like, it is best to roast the meat with the fat side up and that there is no need to add any liquid {or even oil} of any sort to the pan.

This is seriously such an uncomplicated, simple method to follow. Know, however, that there is a bit of time involved. You'll actually be leaving the roast in the oven - after some initial high-temp cooking time for like, two hours with the oven off. Seriously. Do not open the door. No peeking. No poking. Just let it sit in there. Please - trust me. And, I definitely encourage you to use a meat thermometer for this recipe. You need to make sure that your beef is cooked precisely to your liking.

Regarding the seasoning, I have chosen to use a basic steakhouse seasoning blend that includes salt, pepper, garlic and a few dried herbs. But, simple salt and pepper can be used. {Whatever your fancy on beef.}

Yields 4 - 6 servings.


Eye of round roast {3 - 4 pounds preferably}
Steakhouse seasoning blend {see paragraph above} or seasoning of your choice
1 large onion, peeled and cut into 4 - 5 thick slices
1 - 2 stalks celery, cut into large chunks
Few sprigs fresh thyme {optional}


Preheat oven to 500 degrees.

Season all sides of roast. Allow to sit on counter while oven preheats. {Roast needs to be at room temperature prior to going into the oven.}

Lay onion slices and celery chunks in the bottom of a 9 x 13 {or similar} baking dish.

Lay roast on top of vegetables - fat side up. {If your roast has absolutely no fat, you may desire to drizzle a little olive oil over top of the roast at this point.} Lay thyme springs around roast.

Once oven is completely preheated to 500 degrees, place pan on the middle rack. Close oven door and reduce temperature to 475 degrees.

Roast - uncovered - for seven minutes per pound.

Shut off oven. Leave roast in oven for two hours. Do not open oven door at all during this time.

Using a meat thermometer, check temperature of meat. If internal temperature is not in line with desired doneness {as shown below}, turn the oven back on to 475 degrees for a few more minutes until doneness/desired temperature is reached.

120°F to 125°F = Rare
130°F to 140°F = Medium Rare
145°F to 150°F = Medium

Remove from oven, tent with foil and allow to rest for a full ten minutes before transferring to a cutting board and slicing to desired thickness.

NOTE: During my research, I read that some older ovens - particularly gas ones - sometimes do not retain heat well. If you know this about your oven, you may desire to keep the oven set to its lowest temp setting {150° - 170°} instead of having the oven off. You would - in such a case - need to open the oven door and check the temperature after say, 1 1/4 - 1 1/2 hours to be sure that you are not overcooking the beef. My oven is an older gas model and keeping the oven completely off worked fabulously.

Copyright 2017 © Joyously Domestic


  1. Thanks so much! I really liked how this turned out! My husband was super impressed and loved it!


  2. Thanks for your post. seems to be useful for me.

  3. This looks great but I’m wondering when you say temperature to 500/475 is that on bake? Because then you say to ROAST for min per pound. so do I cook it on bake or Roast ? My oven has both options. Thanks so much.

    1. I am not familiar with having both options, but I would assume you could use either so long as the temp remains as directed. I’m sorry I cannot help more.

  4. Also, do you not seat the roast before putting it in oven?

  5. How do I adjust for a 6.5 pound roast?

    1. I’m not exactly sure, Dale. I have not tested that size. I’m sorry. Obviously, more time cooking and resting would be necessary though. Go by temp for sure above all else.

  6. This was delicious. Perfectly cooked. I also marinated it in red wine before roasting and then used the leftover marinade to make a gravy.

  7. I love this method and is the only way I roast (eye of round, top round, bottom round) and have been using it for a few years now. I however, adjusted roasting time for 6 minutes per pound for rare. It just works out best for my oven.

  8. How can you test for doneness if the oven has to stay closed for 2 hours?

    1. after 2 hrs insert meat thermometer to check for doneness.

  9. My 2 lb was at 130 after only an hour and 10 mins. I am glad my wireless thermometer was working..great technique for this cut. THANKS!!

  10. I have tried this method before and yes, it works!

  11. I’m getting ready to try this in my Chambers Gas Oven. They were made in the 1930s and are known as the oven that cooks with the gas off.

  12. I have an 8 pound roast in the oven as I type this... it is currently in for the 7min x 8 at 475... about what temp might I want to see after the 56 minutes prior to turning the oven off for it's 2 hour oven time?