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Perfect Eye of Round Roast Beef

Russ Myers


This method produces a perfect roast beef every time, that is medium, and even rarer in the center, and pleases all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast).

While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef.

This works for any size roast and couldn't be easier.

★★★★★ 1 vote
5 Min
2 Hr 30 Min


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beef eye round
salt, to taste
pepper to taste
paprika, to taste (optional)
vegetable oil

How to Make Perfect Eye of Round Roast Beef


  • 1Preheat oven to 500 degrees.

    If desired, trim off excess fat from roast beef.

    Season with salt and pepper (and paprika, if desired).

    Rub meat with vegetable oil.
  • 2Place meat in roasting pan in preheated oven.
  • 3Roast beef for 5 minutes per pound.

    Then turn off oven.

    DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

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About Perfect Eye of Round Roast Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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