When I think of roast beef I like to got with prime rib, strip loin, tenderloin, etc but lately the eye of round seems to be the cut of beef that is always on sale. The eye of round is a very lean, with little fat, which means that it can easily get dry and tough if cooked wrong. I would immediately think about throwing it in the slow cooker and cooking it on low all day for some tender pulled beef but it also makes for a great roast beef! The trick to a good roast eye of round is to cook it so that it does not dry out and this method of briefly roasting it at a high temperature followed by turning the oven off and leaving it in the closed oven until it comes up to the desired temperature works perfectly! After roasting, let the beef sit for a good 20-30 minutes so that the juices have a chance to be reabsorbed into the meat and then slice it thinly, against the grain, for a tender and moist roast beef dinner! Roast beef was never so inexpensive and good!
I like my roast beef medium-rare and the one in the photos was pulled out of the oven at 130F and it made it to 135F before slicing. I did end up slicing it a little before I should have, thus a lot of the juices ran when I sliced it.
One of the best things about roast beef is the leftovers! Check out the list of tasty recipes to use any of this leftover eye of round roast beef in below!
Use any dripping to make yorkshire pudding!
Enjoy topped with creamy horseradish sauce!
Perfect Eye of Round Roast Beef
Super easy, moist and tender eye of round roast beef!
- 1 eye of round roast
- salt and pepper to taste
- Season the roast with salt and pepper to taste, place in a roasting pan with a meat thermometer and roast in a preheated 500F/260C oven for 7 minutes per pound before turning the oven off, leaving the roast in the closed oven until it reaches the desired level of doneness, about 2-3 hours.
- Remove from the oven, covering in foil and let rest for 20-30 minutes before slicing thinly, against the grain.
Note: Do NOT open the oven to check on the roast!
Note: Pull the roast out of the oven when the meat thermometer reads the proper temperature: 125F for rare, 130F for medium-rare, 140F for medium, and 155F for well and it will continue to rise in another 5F in temperature as it rests.
Option: Instead of just seasoning with salt and pepper, season with your favourite steak seasoning blend of spices!
Roast Beef Sandwich with Caramelized Onions and Grainy Mustard, Horseradish Mayo
Roast Beef with Caramelized Onions on Gorgonzola Toast
Roast Beef Quesadillas
Roast Beef Grilled Cheese Sandwich
Roast Beef Sandwiches with Horseradish Sauce
The Perfect Roast Beef
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Slow Cooker Balsamic Glazed Roast Beef
Mushroom Crusted Prime Rib Roast
Herb Roasted Turkey Breast
Bacon Wrapped Roast Pork
Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes
Carne Asada (Grilled Marinated Steak)
Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter