Juicy, Tender & PERFECT Beef Eye Round Roast
By Robin Grover HarleyGurl
If you are looking for a recipe for the perfect "med-rare" roast, look no further! I have made this recipe several times, and it was the BEST beef roast I ever had! It really WAS perfect! :)
(3 pound) beef eye of round roast
salt and pepper to taste (other seasons as desired)
1MAKE SURE TO USE EYE OF ROUND FOR THIS RECIPE AND DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!!!
2Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
3Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
4Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.