I generously seasoned it with coarse salt and freshly ground black pepper. I preheated the oven to 500F. Then I put the roast in the oven and reduced the heat to 475F. I roasted it for 7 minutes per pound = 21 minutes. I turned off the oven and let it sit in the oven for 2 1/2 hours. I did not open the oven once! See all that wonderful carmelization on the surface? It makes the beef so tasty. It was perfect. And eye of round is so nice to slice thinly for sandwiches.
It looks so good Sarah! I bet your sandwiches will be delicious! I will have to try this method! Angie xo
ReplyDeleteIs that for MR??? It looks perfect indeed but would it work for rare??? Your guests are very lucky to get sandwiches made from meat like that... it is really perfect!!
ReplyDeleteI used this method on a roast and for rare, you cook for about 5 min per lb, leaving it at 500 instead of turning it down to 475. 6 minutes/lb gives something between rare and med rare
DeleteI always use eye round for roast beef, because it has very little fat. I do rub a little olive oil on the top so it doesn't dry out, along with whatever seasonings suit me that day, and it's always a big hit. Your cooking method is intriguing, and I'm glad you enjoyed your roast beef!
ReplyDeleteIt looks cooked to perfection. So juicy and tender too! Bravo!
ReplyDeleteCheers
Loved it! Had a 2 1/4 lb eye round that I put a meat thermometer in. I preheated 500o then dropped to 475o for 16 minutes turned oven off and in less than 1 hour the temp. was 135o. I was concerned that it might get overcooked so I took it out of the oven. i left the thermometer in and watched it rise to 141o. It had brown drippings for a great gravy and my onion was beautifully cooked as well. I just let it sit until dinner time and then sliced it to see this beautiful pink centered juicy meat. With hot gravy on top, our dinner was perfect. I use eye round a lot and always aim for pink center but it turns brown before it reaches the table and it is never as juicy as that was. All that to say thanks for the method.
ReplyDeleteDid you cover it with foil while cooking?
ReplyDeleteThis looks really good.I have been trying different cook times on roasts and different ways to cook them without all the shrinkage that roasts usually do.The best flavor one I did was inject beef broth and seasoning into the roast and seasoning the out side with what ever seasoning you like and wrap in foil and freeze it and then when I was ready to cook it I just brought it and let it set till it was room temp and baked it about the same way you did but I have only once got the good medium rare to rare that I like.Just bought a eye of round yesterday so am going to combine yours and mine way.I also put water in the bottom of my pan and still get a good bit of broth
ReplyDeleteHow did it turn out for you?
Deletetried your method today. used 1.65 Il eye of round roast . Cooked at 475( reduced from 500) for 15 minutes turned off oven
ReplyDeleteand left in oven 1 hour. Came out perfect.Medium rare! Did rub with grape oil and herbs of provance , salt and pepper. Wonderful!
Excellent! When my oven repair is complete I should make this again.
DeleteI've fixed it this way several times. I actually learned this method from my husband. Foolproof every time.
ReplyDelete:)
DeleteI will try this cut of roast beef next, it looks delicious
ReplyDeleteThis is indeed the best way to cook beef. When I worked in a restaurant a hundred (well almost) years ago, they used to cook prime rib like this. A WHOLE rib of beef, oven on to 525 Farenheit. When the restaurant / bar closed and we were finished cleaning, they would put it in to the preheated oven, and turn the oven off and it was phenomenal the next day!
ReplyDeleteThanks for commenting. I love hearing this feedback. I rarely cook a roast but will use this all the time now.
Deletehey trying this now.. in oven ..off ..will be pulling it out soon
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