How to make it

  • Slice a few cloves of garlic into pieces. Make slits all around the meat and insert the garlic pieces into the slices on the beef.
  • Season roast with salt, pepper, and any other seasonings you desire.
  • Place roast 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.
  • Roast at 475 for 7 mins per pound. So with a 3lb roast: 21 minutes.
  • After that, turn oven off and let roast sit in oven for 2.5 hours. Do NOT open the door during this time.
  • Remove roast, rest, carve, devour.

Reviews & Comments 20

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  • Good4U 10 months ago
    Review in IMI 11 February 16, 2017
    Tender Eye Of Round Roast Beef
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    " It was excellent "
    LindaLMT ate it and said...
    This is a fantastic Recipe! Not only was it easy it did make a tender roast using the eye cut. My roast was very small (1 lb, 4 oz) but I followed the directions (except pulled it out after 2 hours) and it was perfect! Thank you for posting the method/recipe. I'm glad to have found it!
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    " It was excellent "
    nouseforaname ate it and said...
    This turned out perfect. I did a 6.5 pound Roast for the Sunday Family Dinner, and it pleased all 11 of us. Next day, made stoup / a cross between soup and stew, with the leftovers and even that got raves.
    Thanks
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    " It was not good "
    mdemerjian ate it and said...
    Followed recipe to the letter and the resulting rock in my roasting pan was a big disappointment. Plus I'm out $10.00.
    Won't be making this again.
    Was this review helpful? Yes Flag
    " It was excellent "
    fiorentinopeoria ate it and said...
    Thank You, Thank You, Thank You...did exactly what the recipe said 6 lb. roast...7 min. lb. - 42 min., actually I think I may have left in for 45 min. @ 475 degrees....turned oven off..."did not" open oven door for 2-1/2 hrs....it was beautiful...tender, light pink in color..my guest loved it and they "all" wanted the recipe!!! I do like my beef a little on the rare side..so next time I may take out 1/2 hr. less...I am going to play w/it! Original recipe..did exactly what you said otherwise...Thanks again, it was DELICIOUS and I will most definitely be using it again...Oh, by the way Arizona, I live in AZ too!!
    PS: Had I read your review before cooking, on time off for rare..I would have had the perfect roast, LOL!!! Thanks again!!! :)
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    " It was just okay "
    Coco2 ate it and said...
    Tried this with a 2 lb Eye of round, put it in for 15 min and then turned oven off. after 2.5 hours meat thermometer read 133 degrees. Don't know if I should have increased the initial time at 475F or not. I had to turn oven back on to finish roast.
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  • doggin 6 years ago
    where da @#$# do you ask a question man?
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  • lovetolaughalot 6 years ago
    Does this work okay with a gas oven?
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    " It was excellent "
    MissPoohBay ate it and said...
    I make this atleast twice a month now, great recipe!!! thanks
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    " It was excellent "
    my4boysmomma ate it and said...
    Awesome recipe .. Thanks!
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  • Garynkris69 7 years ago
    I'm making this tonight, and I normally sear the meat on the stove top and bake at like 225 for a long time to get the tenderness. I'm praying on this you guys!! LOL I'm assuming this would come out more rare?? I love medium to medium rare so I uped the the cook time by some to hopefully help it cook a bit quicker. We live in AZ and since it's sooo hot here to roast something, I'm praying this works outs!!! : ) Thanks everyone!
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  • oshawaogre 7 years ago
    Made this tonight, I had a 6 lb one before I trimmed fat, so I cooked for 35 min and rested in the oven for 2.5 hours, after taking it out temp was only slightly over 100 and still pretty rare, I think next time I will add another min per pound.

    But it was a tasty Roast Beef dinner with mashed potatoes gravy and corn
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  • osufan01 8 years ago
    Made this 3 weeks ago, fantastic! I am putting another in the oven has I speak. Great served with brussel sprouts in a cream sauce and mixed green salad.
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  • gramma58 8 years ago
    It is in the oven cooking now! I had 5 lbs cut in three seperate hunks, I cooked for 35 min at 475 and oven is off now. Will be ready at 4:30...smells wonderful!
    I will write back with the reveiw.
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  • rhondaruu 8 years ago
    WOW! I was a bit nervous trying this since it just sits in the oven for 2 & half hours. Was VERY VERY TASTY!!!! Hubby even went for 2nd's! lol Will definately do cheap meat like this from now on :) THANKS FOR SHARING THIS YUMMY RECIPE!
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  • ladychablis 8 years ago
    i MUST try this. I never made a roast like this before. thanks
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    " It was excellent "
    a1patti ate it and said...
    I am looking forward to trying this. Thanks!!
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  • heirloomtomato 8 years ago
    I would opt to do the vegetables separately because I feel that they wouldn't need to spend as much time in the oven. I guess it depends on what they are?
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  • lauren22 8 years ago
    what if you have veggies dont they need water??
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  • tinadunlap 9 years ago
    This was great. My husband thinks i am a genius. so tender, really one of the best recipes i've found. Cudoos
    Was this review helpful? Yes Flag

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