Skip Davis Recipe

TENDER Eye of Round roast

By Skip Davis Grandpaskip


Recipe Rating:
Serves:
4 Adults with vegetables
Prep Time:
Cook Time:
Cooking Method:
Roast

Skip's Story

This cut of Beef is not known for it's tenderness, but it can be cooked in such a way as to make it socculent,juicy AND tender.
The secret is in HOW it is cooked !!
Follow me through a few simple steps to enjoy a roast of unbelieveable goodness.
To be any easier, the roast would have to jump into the oven by itself.

Ingredients

3 to 4 lb
eye of round roast
1 tsp
kosher salt
1/2 tsp
freshly cracked black pepper
6 clove
garlic (optional)
1 tsp
herbs of choice (optional)

Directions Step-By-Step

1
Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
2
Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
3
Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
4
Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
5
Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
6
After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours.
Do NOT open the door during this time.
7
When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices.

ENJOY.
8
NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off.

It works like magic !! Believe me.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy

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41 Comments

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Jane Whittaker janenov46
Jan 19, 2015
I so want to make this again bc it comes out perfect. Problem is cute as they are, I don't want the fire men to show up.
We purchased a house last May and moved in July. I was using the broiler and had the stove fan on like I always do. i did not know it did not vent to the outside, and was just blowing smoke around in the kitchen
HOLY COW!!!!! The smoke alarms went off, and since it is hooked to the alarm system, the fire dept showed up.
Geeze MAJOR embarressment. First thing I told the fireman was I really know how to cook. LOL
We are getting an estimate on having that fan being vented to the outside. GW thinks that when one of the hurricanes hit they just fixed the roof and roofed over the fan vent.
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Scott Bee Gee nzbova
Jan 18, 2015
My go to roast recipe. Never had a fail with this year no matter what cut of beef.
I usually adjust the time based on size and always add more garlic :)

I find if its a little to rare I slice it thin and simmer it in gravy which take out the last little bit of cooking and always makes a gravy a little better.
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Skip Davis Grandpaskip
Dec 19, 2014
I am so very sorry that your experience with the Roasted Eye of Round was less than successful. I have been doing both Premium Rib roasts and lesser cuts of Beef by this method for 50 + years. As noted in the recipe, the use of Garlic is optional. Many other JAP members have used this recipe in the past with great results as their comments would indicate. It has been said, they make both chocolate AND vanilla ice cream because not everyone likes the same flavor. That having been said, I hope you do not totally give up on my recipes from past postings on Just A Pinch. Hugs and Merry Christmas, Grandpaskip
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Barbara DeSelle Barbara_DeSelle
Dec 18, 2014
I am soooooo disappointed. I am a very good cook. I prepared this recipe to the letter, no shortcuts, additions or deletions. The roast was bloody rare, tough as shoe leather and the only flavor totated was garlic. My house reaked of garlic. I bought a 3.08 pound Eye of Round, grass fed Angus beef. So I am not sure what cut of meat you people used or how you actually preparedprepared and cooked it but my meal was a train wreck. Don't think I will be using Grandpaskip's recipes in the future. $19.96 of meat ruined. Should have pressured cooked it for pot-roast.
Unhappy grandma in the Wine Country.
Barbara
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Julie Martin Kyle justju
Nov 23, 2014
What about for a small roast. 1.85 pounds...do I still leave in oven after turning off for 2 1/2 hours??