My house is a family full of meat lovers who don’t really like the fat. Seriously, we all cut around it. This means that if we can perfect a lean cut of meat, it would save a TON of frustration. That’s where the eye of round, which many use to make jerky, comes in to the picture.
Now, my mom did a lot of research before cooking the eye of round before making it, but her approach still baffles me. (If cooked incorrectly the eye of the round can be very tough.) It turns out that you heat the oven up to a super high temperature, and then just shut it off. That’s right, the eye of round cooks while the oven is technically off. Crazy, right?! But, it works.
Well, since she cooked a FANTASTIC meal, I wanted to share it with y’all. She researched a bunch, but she ended up using the seasoning from The Domestic Man, but a slightly different plan for cooking it. Nonetheless, if you want to read about his tips, tricks, etc. I recommend checking out his post.
I think this dish looks pretty tasty. So, without further ado, here’s how we made this dish to our family’s liking!
Allergens: Celiac friendly and free of the top 8 allergens. Always buy ingredients that meet your allergy needs!
- 1 (3 lb.) beef eye of round roast
- 1 tsp. kosher salt – or more to taste
- 1 tsp. black pepper
- 4 – 6 cloves garlic, finely chopped
Prep – 5 minutes; Cook – 3 hours
- Preheat the oven to 500 °F (260 °C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 °F (245 °C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2½ hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 °F (65 °C).
- Carve into thin slices. Serve and enjoy!
Tips and Tricks
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- This worked well for our specific cook and kitchen. Some ovens may vary, so it’s important to check the meat thermometer at the end.
Major thanks go out to my mom! Not only did she cook this meal, but all my meals while my arm has been in a sling for the last four weeks. Only two more weeks before I begin to dabble in the kitchen again.
Lastly, I’m bringing this entrée to my favorite party in the blogosphere- Fiesta Friday cohosted by Judi @ cookingwithauntjuju and Quinn @ Dad Whats 4 Dinner. I hope y’all enjoy this meal as much as I do. Have you cooked an eye of round before? What’s your favorite lean cut of meat?!