Perfect High Temperature Eye of the Round (GF, DF)

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.

Perfect High Temperature Eye of the Round (GF, DF)
A Family Meal!

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.

Perfect High Temperature Eye of the Round (GF, DF)
Lean and Flavorful

I think this dish looks pretty tasty. So, without further ado, here’s how we made this dish to our family’s liking!

“Perfect

Allergens: Celiac friendly and free of the top 8 allergens. Always buy ingredients that meet your allergy needs!

Ingredients

  • 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

Directions

Prep – 5 minutes; Cook – 3 hours

  1. 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.

    Perfect High Temperature Eye of the Round (GF, DF)
    The Seasoning

    Perfect High Temperature Eye of the Round (GF, DF)
    Season the Roast! (Use aluminum foil for easy pick up.)
  2. 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!

    Perfect High Temperature Eye of the Round (GF, DF)
    Reduce Temp to 475!

    Perfect High Temperature Eye of the Round (GF, DF)
    It’ll come out this beautifully if you DON’T OPEN THE DOOR!
  3. Remove the roast from the oven, the internal temperature should have reached at least 145 °F (65 °C).

    Perfect High Temperature Eye of the Round (GF, DF)
    Check the temperature! This is important for a good cook and meat safety.
  4. Carve into thin slices. Serve and enjoy!

    Perfect High Temperature Eye of the Round (GF, DF)
    Ready to 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.

Perfect High Temperature Eye of the Round (GF, DF)
Don’t forget your veggies too!

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?!

Happy Cooking, and have a wonderful weekend!

10 thoughts on “Perfect High Temperature Eye of the Round (GF, DF)

  1. Wow, Kaila! That looks fantastic!! Eye of the round was our Sunday dinner most weeks when my kids were at home. I never heard of this method! I will have to give it a try!! Your Mom is very resourceful!! Hope you are healing nicely!! Thanks again for all these great recipes and tips!!
    💙 Aunt Peg

    1. Thanks, Aunt Peg! It worked really well for us, and some other bloggers have told me they use this method too. I’m healing beautifully. Thanks for asking! Hope you have a wonderful weekend! 🙂

  2. Looks fabulous Kaila, even at 9:00 in the morning! I’m with you about disliking fat on any kind of meat – I buy and cook only the best! This is a recipe I will have to try when I have a crowd for dinner. Love the cooking method and know it works – you just have to tell everyone not to open the oven door! Happy FF and enjoy your weekend 🙂

    1. Awh, thanks!! Yes, the hardest part for me is to stop myself from opening the oven door. 😀 Happy FF, and thanks for co-hosting! Hope you have a fantastic weekend.

  3. I love this cooking technique for lean cuts of meat. Been using it for years. What happened to your arm? Glad you are on the mend. I had shoulder surgery a few years back and I made and froze probably 20 meals before going under the knife. Didn’t want the family to starve. Meat looks great and tell your mother she did a great job. Thanks for sharing with us at Fiesta Friday #86. Happy FF!

    1. Thanks, Quinn! I had a Bankart repair about a month ago. It was the perfect time for me though job/school wise, AND I didn’t have to get on any coats or sweaters in the first couple of weeks. Lots of pros!

      Yeah, it’s a really long time to go without cooking. I’m lucky to have my mom around, but the freezing of meals is a great way to go. That’s how I survive busy season at work! Happy FF!

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