Perfect Eye of Round Roast

10 Jan

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

Eye of round is a pretty intimidating piece of beef. It’s an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. To be honest, I usually just use the eye of round roast to make jerky (along with london broil, which is also from the same area of the cow) because making steaks and roasts with this part of the cow is usually always a gamble.

The other day I stumbled upon a recipe that seemed both crazy and intriguing; you roast the meat at a high temperature for a while, and then you turn off the oven and leave it in there for 2 1/2 hours. The end result is something like prime rib – a dark, crusty outside with a juicy, pink, tender inside. Honestly, it makes this fairly inexpensive cut of meat taste about 100x better than what you paid for. I may never cook an eye of round roast any other way for the rest of my life!

adapted from All Recipes

You’ll Need:
Eye of Round Roast (2-8 lbs. preferred, we used a 3 lb. roast)
1 tsp kosher salt
1 tsp black pepper (coarse-ground preferred)
1/2 tsp dried thyme
4-6 cloves garlic, chopped finely

Mix together your seasonings and set them aside.

Take out your roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast. Preheat your oven to 500 degrees.

Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound. Our roast was a little over three pounds, so I cooked it for 25 minutes.

Now comes the part that goes against everything I’ve ever done in the kitchen – turn off the oven completely and leave the roast in there for 2 1/2 hours. Don’t open the oven door at all during this time! Go watch a movie or something.

After 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes.

Carve it into 1/2″ slices and enjoy!

As a quick reference, here are the standard temperature/doneness levels for roasts:

120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium

Update: based on the huge amount of great feedback in the comments below, here are some tips:

– Gas ovens sometimes don’t retain heat well, so to be safe, during the 2.5-hour “off” period, maybe keep your heat at the oven’s lowest setting (probably 170) and check it after one hour (and every 30 minutes after that) for doneness. Because you have the heat going, I give you permission to open your oven door!
– If this is your first time making this dish, consider doing the 170-degree method above just to be safe..
– You can use a roasting thermometer (the kind that stay in the roast while cooking), but bear in mind that because it’s metal, it will conduct heat possibly overcook the roast. Trust the process!
– Some people have thrown in potatoes and root vegetables in with the roast and they’ve come out tasty, and other people have used the pan drippings (if there are any) to make a pan sauce for the roast.
– If you are making this dish to impress some dinner guests PLEASE try it in your own oven first! This is a very simple and nearly-foolproof recipe, but there is still a lot of variation in ovens, altitudes, etc. I don’t want to feel responsible for a ruined dinner party :)

734 Responses to “Perfect Eye of Round Roast”

  1. CJ January 12, 2012 at 9:02 am #

    You don’t know how many recipes of yours I have tabbed so I can make. Up next is the Kalua pig. I use to live on Big Island and miss the food there. Anyway – hope you didn’t mind I added you to my blog roll. Keep on posting!

    • Russ Crandall January 12, 2012 at 12:49 pm #

      Awesome, thank you! Hopefully I can keep up with new recipes every week (last summer I sorta slipped – too many vacations). I am currently blog-roll-less for simplicity’s sake, but I appreciate the add!

      • sherri November 11, 2012 at 8:39 pm #

        Hi.. I just tried this roast recipe tonight and followed the instructions exactly as it says, and my beef didn’t even make it over 110 degrees! Bummer. Not sure what happened.

        • Russ Crandall ( November 11, 2012 at 9:54 pm #

          Hey Sherri, sorry to hear that. Sounds like your oven doesn’t retain heat that well. Maybe turn the oven down to its lowest setting (about 170 degrees) instead of shutting if off completely next time?

          • Dori December 13, 2012 at 9:53 am #

            I had the exact opposite problem. This recipe looked absolutely amazing, and the flavor was great. However, mine was only about 2.6 pounds so I cut the cooking/cooling time way down. We prefer our beef very rare anyway, but this came out cooked all the way through and as tough as shoe leather. I’ll probably try again with some tweaking!

          • Maggie February 10, 2013 at 3:14 pm #

            I made it today and I would like to thank you so much it was delish, I ‘m always affraid to cook a roast, I have bad experience! you don’t know what to expect, undercook overcook, but this time was amazing! Thank you.

          • Cateland January 27, 2014 at 4:05 pm #

            Sweetheart, I’ve cooked my roasts this was for over 25 years and never had a problem until this year’s Christmas Rib Roast. I finally figured out that my over 25 year-old electric oven’s slip is showing! She just couldn’t keep a heat seal any more, bless her old heart. I used your trick of turning the dial all the way down and am pleased to announce there is life in the old girl yet. ;)

          • Russ Crandall January 27, 2014 at 8:12 pm #

            Great to hear!

          • Yvonne December 21, 2014 at 8:58 am #

            I followed your instructions and kept my electric oven on its lowest temperature setting. I am sorry to say that it was an epic fail. I scooped everything (I added onions, potatoes and winter squash–they did not cook either) from my cast iron dutch oven into a crock pot liner and put in the fridge overnight. I will crock pot everything today and hope for the best.

        • Jay Johnson November 16, 2012 at 6:47 pm #

          From what I’ve read, this recipe won’t work in a gas oven. I have an electric, and the recipe works great.

          • Cindy December 23, 2012 at 2:13 pm #

            We have a gas oven and it worked GREAT for us….we just turned the heat down from 500 to 150 and it was the best roast I have ever had!!! Worked perfect!!!

        • wayne pannabecker June 27, 2014 at 4:10 pm #

          Hi the same thing happened to me. it was ice cold and raw. I then cooked it at 350 for another hour.

        • Jack October 2, 2014 at 8:58 am #

          sherri – this recipe will work as described but the rub (pardon the pun) is that your oven MUST be (1) calibrated to the temperatures outlined and (2) keep heat at reasonable levels.
          So what does that mean and what can you do about it? (1) buy an oven thermometer(one that you leave sitting in the oven, put on middle rack) and turn your oven on to a set temp (350 works) and wait until the oven has full heated up (15-20 mins should work, even if the pre-heat sensor beeps, wait the full 20 mins), then look at the oven thermometer. It should be at the temp you set the oven to (in this case, 350). If the thermometer shows that the temp is accurately then move onto step 2. If it is widely off or varies over your cooking time then your oven has issues. There is a way to calibrate your oven but you should go to an owners manual and use your “I’m handy or not” judgement to decide if this is a DYI or repairman issue.
          (2) turn your oven off and watch the temp on the thermometer every 5 mins and write down the temp to see how quickly your oven is losing temp. If it drops quickly (say 20 degrees in 20 minutes) it could be your oven seal is an issue. Put your hand as near as possible to the door seams (top and bottom if a double oven) to see if you can feel heat seeping out. It could be you need new caskets – again you’ll need to decide if this is DYI or not.

          Good luck.

          • John L Bernstein October 12, 2014 at 6:51 pm #

            New Caskets? umm, I hope you mean gaskets

      • Sandra Stewart January 5, 2013 at 11:44 am #

        Is it possible/recommended to do this process in a roaster?

        • Russ Crandall ( January 5, 2013 at 7:19 pm #

          Sandra, great question, maybe someone else could chime in. I’ve never used a roasted but I’m not sure how well they retain heat. Do they have a “low” setting, like at 180 degrees or so? If so you could try the method I mention at the bottom of the post.

          • Sandra Stewart January 8, 2013 at 10:13 am #

            Russ, I asked that question because we were having a big family gathering and I didn’t want to tie up the oven for so long, but I ended up doing it in the oven and it was the TALK of the night!!! It came out just like your pictures and was the best roast beef I’ve ever cooked!!!! Thank you!!!

          • Karen Bruning March 1, 2015 at 10:49 am #

            I did a similar process with a pork roast and a beef roast. The beef was in an electric roaster. Did the same heating process. turned it off when the time was up. Worked just as well as the regular oven. Everyone loved them both!

        • Patti November 24, 2013 at 3:31 pm #

          The problem with a roaster is that you want to have the lid on for temperature control, and this cut of meat needs to be cooked with a dry heat method. Using a moist heat method will toughen it.

      • Kate g January 14, 2013 at 7:49 pm #

        I just tried your recipe and it was tremendous! I had bought a 3.07 lb roast and oiled and seasoned as per your recipe. I checked it after 1 1/2 hours and it was perfect. We like it medium rare. I also oiled and salted baking potatoes and baked them on tin foil beside the roaster. They came out perfect too. I’m looking forward to trying your other recipes!

        • Russ Crandall ( January 14, 2013 at 7:52 pm #

          Kate, glad to hear you liked it!

        • Jack October 2, 2014 at 9:04 am #

          Kate – if you like the potato skin crispy (who doesn’t) you can substitute plain water for the oil. Do everything else the same (salt when wet, place potato on rack, and put foil on rack directly below the one holding the potato. Putting potato directly on foil doesn’t allow air to circulate around entire potato surface area and the part that sits on the foil tends to stay wet and not crispy up as well.

          • JennyB December 17, 2014 at 3:45 pm #

            I put my potato on a tray or foil, but it sits on a small bed of coarse salt, instead of rubbing all over. It allows air to circulate and for some reason doesn’t make it too salty.

      • Connie December 24, 2013 at 2:48 pm #

        If you want medium done, do you leave it in the o en longer?

        • Russ Crandall December 24, 2013 at 7:33 pm #

          Connie, yes, leave it in longer. I would also keep the oven at 170F to make sure the oven doesn’t go too cool before it gets medium. Check it after 90 minutes and keep checking every 30 mins.

      • Donna April 19, 2014 at 7:12 pm #

        I just made this roast and it came out perfect I had a 2,31 lb roast I did 6 mins a pound (15 min) on 500 turned off oven let it sit 1 hr 40 min temp was 135 perfect thank you so much and I loved that my oven wasn’t on long : )

      • Sarah April 20, 2014 at 11:09 pm #

        Tried this for the first time tonight. It was a great idea, since it’s starting to get hot and I was able to get the dinner moving way in advance and let the heat subside in the kitchen. First let me say, I am vegetarian, but I always cook meat for the family. It was a big success. I had about the same amount of meat as the recipe called for. I was scared at first. The temperature climbed to 192 at one point and it hadn’t been in the oven for very long. Took it out a little less than 2.5 hrs after turning the heat off. So I basically ignored the thermometer and went with the time you recommended instead, taking it out instead when the temp dropped BACK to 160. After removing it from the oven, it quickly dropped to 142. Then I tented it and let it sit before slicing. The family loved it. We’ll make it again for sure. My hubby kept commenting on how tender it was.

      • paul April 29, 2014 at 9:47 am #

        Love all the recipes that I’ve tried. May I suggest a good quality remote meat thermometer. I love mine! Don’t know how I ever did without one, perfect roast even when using somebody else’s oven, and it has paid for itself many times over in meals that it saved from my neglect. The best part is the belt clip pager that I can take out into the garage, set next to the computer, or set outside the kitchen window while in my patio garden.

        • Russ Crandall April 29, 2014 at 7:41 pm #

          Paul, I totally agree. I recently got the iDevices kitchen thermometer, which syncs with my iPhone and monitors everything. I used it for our Easter lamb roast, and it was awesome!

    • Pogonip July 29, 2012 at 10:33 pm #

      Tried it. Wonderful aroma. Good taste. Not as tender as I would like, but that’s probably due to the meat and not the prep. It was about room temperature when it came out of the oven after 2 1/2 hours after turning off the heat. My roast was a hair under 3#, so I kept it at 500º for 30 minutes (I’m at about 4500 ft. above sea level, which may or may not matter.)

      I washed some baking potatoes and put them in the roasting pan when I put the roast in the oven. They were done to perfection.

      • Russ Crandall ( July 29, 2012 at 10:42 pm #

        Nice! Good idea about the potatoes.

        • Lexie April 16, 2013 at 9:44 pm #

          Hello there! I made the roast today, and the tenderness was perfect, the temp was perfect, but my beef did not develop a crust. Any pointers? My beef was lean, trimmed of all fat (it came this way in the package, and tied with twine), dry aged, grain fed.

          • Nancy December 15, 2014 at 8:27 pm #

            Problem was that there was no fat and the roast was grain fed. You need the fat. Grass fed meat probably would have helped as well.

      • Shelly January 26, 2013 at 3:14 pm #

        When you put the potatoes in do you need to add water to the pan? You wouldn’t just put them in a dry pan, right? This recipie mentions no water. Please help!

        • Russ Crandall ( January 26, 2013 at 3:48 pm #

          Shelly, no water, just put them in the pan.

          • Shelly January 26, 2013 at 3:53 pm #

            Does it matter if you put it directly into the pan or does it have to sit on a rack? About to cook this now! Thanks for the quick response!

          • Russ Crandall ( January 26, 2013 at 4:15 pm #

            Doesn’t matter, I would put them on the pan itself.

        • Jack August 1, 2014 at 2:34 pm #

          Re the potatoes – you probably should coat them with EVOO and a touch of salt. Normally, I throw potatoes (along w carrots/onions/clelery) in large cubes/wedges in w a roast. This adds great flavor if you make a gravy. Gravy is easy but needs some work since eye round is a pretty lean cut even with the fat flap.

          I take roast and vegs out of roasting pan to let meat sit 10 mins prior to slicing. Cover roast w foil and put vegs into a covered dish to keep warm (w this receipe you probably could put it back into oven if it is still mildly warm.

          You want to use roasting pan drippings (even if there aren’t any/not much) or left over pan bits and on stove top heat up pan, deglaze with a little Cognac, add some butter (amount depending on if any drippings are in the pan, you just want some fat in the pan to make a roux), add sliced mushrooms and some garlic (minced or sliced very thin) stirring throughout w pan on med heat, add flour to fat/mushroom mix (looks weird but don’t worry) whisking constantly, add beef stock to roux when ready (roux should be slightly dark and pasty before adding beef stock; I like Better Than Bullion paste but it can be salty so be careful). Let reduce to thicken or add more stock if too thick (it thickens slightly once it is on table so keep it a tad thinner than you like it before taking it to the table.)
          Enjoy! Yummy!!!

          • John L Bernstein October 12, 2014 at 6:58 pm #

            Excellent gravy method! One tweak, Condensed french onion soup instead of Better Than Bullion paste . I like to use Campbell’s but any will do. Try it , you’ll like it!

      • BooneDiner November 3, 2013 at 8:32 am #

        Thanks for the high altitude adjustment! Love this method! Caterers use the high – low method for prime rib, and my brother uses this method, but I was never brave enough to try it way up here in the mountains! Can’t wait to check out more of Russ’ recipes!

    • Nicole L September 19, 2012 at 3:46 pm #

      I just bought a 71/2 lb eye of round roat and cut it into 3 smaller roasts,each about a little more than 2 lbs- should I still cook it @ 500 degrees without covering?

      • Russ Crandall ( September 20, 2012 at 12:32 pm #

        Hi Nicole,

        Are you still cooking all three at once, or separately? The 500 degrees should remain the same, you’ll just have to adjust the cooking time to reflect however much the total weight is.

        • Kris December 24, 2012 at 12:52 pm #

          I am actually cooking 3 separate 21/2 pound eye rounds in the same large dish…. How do I adjust the cooking time?

          • Russ Crandall ( December 24, 2012 at 6:54 pm #

            Kris, I would cook it for 21 mins at 500 before shutting the oven off. Be sure to leave some space between the roasts.

        • Annie January 9, 2014 at 12:53 pm #

          I thought if one were cooking 2 smaller roasts at the same time, the cooking time is calculated for the larger piece. What do you think? Perhaps leaving the two 3.30 (total weight of the 2 = 6.5 lbs) in for a longer period of time at the 500 degrees would only give it a great crusty seasoning. True?

          • Annie January 9, 2014 at 12:57 pm #

            (this did not post at the point I was reading. It should be a comment/question to Kris’s post about cooking 3 separate roasts)

          • Russ Crandall January 9, 2014 at 7:06 pm #

            Annie, if you left two small roasts in for the time of their combined weight, they’d cook too quickly. Instead, you want to cook them at the average weight of the two roasts, with a little added time to compensate for the fact that two roasts in the oven will cool down the oven a little more than one roast. They should still have a nice crust!

    • Gregg December 16, 2012 at 12:27 pm #

      I’ve tried this twice and with outstanding results. I’ve even managed to make the best gravy from a roast ever and a lot of it. ( about three quarts).

      Sensational recipe. Thanks, Russ.

    • Donna April 19, 2014 at 4:26 pm #

      I am trying this right now in an electric oven just turned the oven off I sure hope this works!

    • cheesecake1952 October 18, 2014 at 3:36 am #

      Thank you for your useful instructions. My roast came out perfect. Shout out to JACK, his comments were spot on. Don’t know how to upload the photo. Could someone help me

    • A Chochi April 12, 2015 at 3:39 am #

      I was nervous to make this cut of meat the first time and try a new technique. I mastered the pot roast and grilling. I added fresh minced rosemary to the rub. I didn’t know the meat thermometer I used wasn’t oven proof as it wasn’t mine and nobody warned me otherwise. After 1.5 hours into the incubation period I saw the thermometer face was melted! So I cut the fattest part open to see and it was a Lil bloody so back in for 30 min at 170°. Perfecto!!! Impressed everyone they had seconds. Served with creamy Horseradish sauce. Who needs prime rib anymore tasty and economical.

  2. Melodie January 13, 2012 at 2:02 pm #

    wow! Meat is only something I’ve started to dabble in recently– this looks *amazing*! Thank you for sharing! Great photography!

    • Russ Crandall January 14, 2012 at 11:18 am #

      Thanks Melodie, let me know if you make it and how it turns out!

  3. tracy January 15, 2012 at 12:14 pm #

    does this work with a a gas oven ?

    • Russ Crandall January 15, 2012 at 12:43 pm #

      Hi Tracy, that is a great question. I don’t know much about gas ovens so I can’t give you a firm answer; does the oven tend to retain its heat after you turn it on? If so, you should be okay…but again, I don’t want to be responsible for a ruined hunk of meat, so try it at your own risk! :)

      • NicThib April 7, 2012 at 9:52 pm #

        I tried this same recipe off of someone else’s website and it does NOT work with gas ovens. It was still raw at the end of the cooking time. Bummer!

        • Russ Crandall ( April 8, 2012 at 12:34 am #

          Okay, thanks for the tip! I’m going to amend the post now.

          • Kathy July 7, 2012 at 9:03 pm #

            I don’t think it is so much whether the oven is gas or not as it is whether it is well-sealed. My oven is electric and not self cleaning. I think a lot of the heat leaked out. I did this recipe just as written and after 2 hours my thermometer never got above 120. I let it rest for 10 minutes. Since I like my meat rare, I sliced into it and found it perfect.

          • Russ Crandall ( July 8, 2012 at 10:32 pm #

            Hi Kathy, thanks for the input. I’m glad the roast still turned out well for you! :)

          • Sandra L Mort September 14, 2013 at 8:23 pm #

            I have made it successfully in a gas oven and both successfully and unsuccessfully in an electric oven. It’s definitely about how well it retains heat.

            BTW — I don’t recommend making it in extreme cold. The outside gets browned, but once you turn off the oven, not much else happens.

        • Cindy McKenzie December 24, 2012 at 9:46 am #

          It will work in a gas oven…..but instead of turing the oven off…..turn it down to 150 degrees and leave it alone for 2 1/2. Worked great for us!

          • Jill November 8, 2013 at 10:29 am #

            excellent and sensible tip Cindy! thanks you!!

        • jam October 10, 2013 at 2:51 am #

          I made mine in a gas oven (an older one to boot) and it worked perfectly!

      • Sandy April 21, 2012 at 4:14 pm #

        Hi Russ, my question about this method of cooking for this roast is this; if I have an gas oven and follow directions up to the point of turning off, if I leave my oven on at 200 or 225 degress with this mimic the effect of a electric oven? I really really want to try this method of cooking my roast. Do you know if anyone with a gas oven has tried this and had success?

        Thanks Sandy

        • Russ Crandall ( April 21, 2012 at 8:53 pm #

          Hey Sandy, you can definitely try it at a high heat and then reduce it to about 250. That’s a common method for making prime rib, so I’m sure it would turn out just fine. You should be able to check it with a meat thermometer as it cooks to make sure it gets to the desired temperature; an internal temp of 120-125 should be medium rare and just about perfect. Good luck and please tell me how it went!

        • Barbara J Dumler October 28, 2012 at 2:03 am #

          I have a gas oven and it works fine. I have done this several times with no problems.

      • Nancy September 5, 2013 at 12:58 pm #

        I have tried this recipe many times. At first I was nervous about the turning off of the oven so I kept it on lowest temp but it over cooked it. With gas just put roast on highest level on oven rack and follow recipe. Awesome recipe I cook this for our Sunday meals, it sure brings the family out.

    • Leezatee September 22, 2012 at 10:11 pm #

      yes it works in gas oven but leave the oven on warm for the last 2 plus hours … it is important NOT to open the oven during last hours … my son does not like beef .. too many of Oma’s soggy watery stringy roasts, but this 6 lb roast comes out like prime rib and got us 3 plus meals and he loved each and every one! sheppard’s pie, fajita’s … best roast ever!

      • Russ Crandall ( September 23, 2012 at 3:08 pm #


      • e corich December 18, 2012 at 6:13 pm #

        I have a 5.5 roast that I would like to do fro Christmas. DId you do the 7 minutes per pound on 500 first? I too have a gas oven. Do you think I should keep it at 170 or 200?

        • Russ Crandall ( December 18, 2012 at 6:57 pm #

          Yep, I would do 7 mins per pound at 500, then maybe do 170 for the remaining time if you haven’t ever done this recipe with your gas oven.

  4. Cynthia Bell January 15, 2012 at 1:16 pm #

    Do you leave it uncovered the whole time or do you cover it once you turn off the oven? This looks so easy! Yum!

  5. Chasity January 17, 2012 at 8:24 pm #

    I googled “how to cook eye of round roast” and this way popped up several times. I wasn’t convinced that this was the way for me. Your blog has sealed the deal and I can’t wait to try it

    • Russ Crandall January 17, 2012 at 10:21 pm #

      Chasity, great to hear! I hope it turns out as good as ours did!

  6. JoshJosh January 23, 2012 at 11:57 pm #

    Did you use a grass fed eye of round or a grain fed one?

    I cooked a grass fed one this way, and it came out a little tough (though still delicious).

    I’m wondering if the cooking time would need to be altered for grass fed beef.

    • Russ Crandall January 24, 2012 at 7:48 am #

      Hi Josh, sorry to hear that it came out a little tough. I also used a grass-fed roast. I’m racking my brain to find out why it came out tough; was it a very small roast? Does your oven run hot? Are you at a high altitude? How pink was the inside?

      While the difference between grass-fed and grain-fed does alter cooking times, that’s usually for pieces that are cooked more thoroughly – steaks, for example – and since this roast is cooked to medium doneness, it shouldn’t have been an issue.

      I’m not a meat expert by any means, but I imagine the fat content in this cut of meat is similar in both varieties since it’s one of the most-worked muscles on the body (although arguably a grain-fed cow probably does more standing around!).

      In the future, I’d cook it for a few minutes less than last time just to be safe, and if you’re up to it, rub olive oil all over the roast before applying the dry rub.

      • Marcus Riedner November 12, 2012 at 6:43 pm #

        Grass Fed and Finished beef is much much leaner and in general slightly tougher than its cousins fed corn or grains (feed lot fed or not). In general it has a fat that has a better omega balance, but also less fat and less marbling. A grain fed cow gets to market weight in 8-14 months, a grass fed cow 16-24 months. So the meat is older and will be tougher.

        I usually treat grass fed beef more like you would bison, which is for a shorter time and ONE wellness rating less (Medium reduced to Medium Rare for example). The period at 500F is to sear the outer meat, so I would reduce that time to 5 minutes/lb – I tend to to 4-5lb roasts for 20 minutes regardless of size. I’d also knock it down 30 minutes per lb (2 hours instead of 2 hours 30mins).

        You could try doing the sear at 500F, then setting your oven to 160F for the remainder of the cooking time and add half an 20-30 minutes for each wellness stage you want to get too after the initial 2 hours if you want to go past medium rare.

        • Russ Crandall ( November 12, 2012 at 8:40 pm #

          Hi Marcus, thanks for the tips!

        • Jo August 2, 2013 at 10:06 pm #

          This actually confirmed some suspicions I’ve had based on my own experiences. Thanks, for I while there I was sure it was just my wonky oven. I’ll put this info into the family book of “Hey, Mom Did It This Way!” Cheers –

        • old prop June 16, 2014 at 1:11 pm #

          right on the money. 5 mins/lb.
          to other folks don’t time until done based on wt.
          buy an electronic thermometer. calibrate it before using it. Put it in boiling water on the stove top but make sure it goes to 212F. If it doesn’t find out what your hot water coming out of the tap is and see if this registers the same. last calibration is to match it to your usual meat thermometer.
          you don’t have to open the oven door anymore.
          my thermo has a 50 ft range so i can sit on the back porch and enjoy life.
          then cook to rare ~135F.
          cheers – old prop

  7. Dawn January 31, 2012 at 4:07 pm #

    We are having this tonight, and I can hardly wait. I made a special trip to the store just to get the meat. I cooked a turkey once this way. 500 for 1 hour and in the oven overnight. Really juicy and good! I really enjoy your postings. Thanks!!

    • Russ Crandall January 31, 2012 at 5:36 pm #

      Thanks Dawn, hope it turns out well!

    • Nicole L September 19, 2012 at 3:39 pm #

      I would be leary of leaving a cooked turkey in the oven over night?Isn’t that too long fr poultry to be left after cooking?I read it should be put in fridge as soon as it cools?

      • Johnny Chopstix December 12, 2012 at 5:19 pm #

        She COOKED it overnight (at a low temp.. probably about 200). A turkey isn’t going to be done cooking after only an hour, even at 500. She didn’t let the finished turkey sit in the oven overnight.

    • Michele La Monica October 12, 2013 at 2:10 pm #

      Was it stuffed? How much time total per pound?

      • Copy November 24, 2013 at 7:17 pm #

        OMG Michele, you’re gorgeous and you love Jesus! Wowza!!!!!!

  8. Joyce February 12, 2012 at 1:20 pm #

    Trying this out tonight!! Glad I stumbled across this!!

    • joyce March 3, 2012 at 7:47 pm #

      Never left a comment on how it turned out…one word..awesome! Will be cooking it this way from here on out!

  9. Alicia K February 13, 2012 at 6:35 pm #

    This is in my oven right now. It smells SO good!!! It’s like torture that I have two wait two more hours!!! Might have to leave the house ;-)

    Thanks for posting this, I can’t wait to dig in!

    • Russ Crandall February 13, 2012 at 8:24 pm #

      Alicia, I feel your pain! It’s worth the wait, I promise. Like I wrote in my post, watch a movie or something to take your mind off the succulent meat in the oven!

  10. RichfrmTX March 2, 2012 at 8:58 pm #

    I’m going to have to try this cooking method with my new Dutch oven. Thanks for sharing Russ.

  11. Karen March 3, 2012 at 10:00 am #

    oh my – this was incredible….. I’m kind of afraid of meat and don’t know what to do with it. I made this last night and my whole family ate it and loved it. My 10 year old daughter says “it’s so juicy” (she actually said that about 5 times) and she had fourths…..

    • Russ Crandall March 3, 2012 at 5:37 pm #

      Thanks Karen! I’m very glad that it turned out so well. Hopefully we can get you over your fear of meat! :)

  12. Sid March 5, 2012 at 12:05 pm #

    I finally got around to trying this and it was amazing. No pressure, but you’re definitely my new cooking hero.

    • Russ Crandall March 5, 2012 at 8:42 pm #

      Thanks! I’m pretty sure I’ll let you down at some point.

  13. Richard April 22, 2012 at 4:35 pm #

    How about gravy where’s the gravy?

    • Mia Kai April 22, 2012 at 4:50 pm #

      I personally think that it would be amazing with
      gravy,but it would be best with different veggies,such as,spinach ,okra, corn,snow peas by the way corn is a grain.

  14. cole April 23, 2012 at 7:52 am #

    Im sure my oven is like everyone else’s with the vent out of the back left heating element on the stove. Will this cause problems with keeping heat for the 2.5 hours?

    • Russ Crandall ( April 23, 2012 at 9:01 pm #

      Hey Cole, as far as I know it should be fine…my oven has a vent on the back as well. The main trick is to make sure you have a conventional oven and not a gas oven.

      • Teena April 25, 2012 at 6:44 am #

        I made this and …. oh my…. it came out perfect, just like you said.!! It was sooo good!!! Thanks so much.

  15. catherineskitchen May 5, 2012 at 10:17 pm #

    I made this for dinner last night. Tender, juicy, full of flavor and a total hit with the family. I use a gas oven so it was a gamble but it was a total sucess. Thanks for a new way to cook an unfamilar cut of meat.

    • Russ Crandall ( May 8, 2012 at 6:45 am #

      Thanks for sharing Catherine! Glad to see that it worked with a gas oven.

      • Communal Table May 9, 2012 at 9:31 pm #

        I made this tonight with one of those infamous gas ovens, and guess what? It was gobbled down in one quick sitting. Here’s what I did: Roasted it for 7 minutes per pound at 500. Turned the oven down to 300 for the next hour, then down to 200 for the remaining time. Thanks for sharing this recipe. It helped me use one of those challenging cuts from my cow share.

        • john May 20, 2012 at 9:50 pm #

          Thank you, thank you, thank you…i too have a gas oven and was wondering. How am I going to do this?….and then you comment appears….

  16. Lisa June 7, 2012 at 1:01 pm #

    made this last night, smelled great and couldn’t wait to try it. Tasted great but it wasn’t very tender! What did I do wrong? I followed your recipe.

    • Russ Crandall ( June 8, 2012 at 8:55 am #

      Hi Lisa, it’s hard to tell what exactly went wrong without being there. Maybe your oven runs a little hot? Was the inside pink or brown?

      • Lisa June 8, 2012 at 12:18 pm #

        Hi Russ, my oven does run a bit hot. The inside was very pink, the thermometer was at 140*, med. rare.

        • Russ Crandall ( June 9, 2012 at 6:51 pm #

          Hmm, I’m at a loss then. Sounds like you did everything right, with the perfect temperature and color. How was the quality of the meat? We bought some beef from a co-worker last year that was extremely tough and stringy no matter how I cooked it :(

          If all else fails, do try it again and let me know if it gets better!

          • Lisa June 11, 2012 at 1:40 pm #

            Hi Russ, I got the meat at Costco, I think that was the problem! Last night I made 5 chicken breast, 3 were great and 2 were like rubber!! I think I’ll be shopping for meat elsewhere.
            I will try the roast again, it was tasty. Thanks for all your feed back.
            Take care Lisa

          • Veronica August 8, 2012 at 12:33 pm #

            Hey Russ and Lisa… just a thought. Lisa, did you slice it against the grain? I am going to try this tonight :)

  17. Adriana June 12, 2012 at 2:18 am #

    I tried this at home, it was incredible! but now I will serve it at a reception for 50 people, so I have some doubts…
    I need to roast about 5 or 6 pieces weighing from 2.2 to 2.5 each, so should I add more time at 500 per pound because of the many pieces of meat being cooked at the same time?

    Also it will be held (whole) in a warmer for 1 hour and then heated in a chafing dish for another 3 hrs before cutting and serving… do you think this will just ruin the beef? not sure if it may toughen or dry it up.
    I would really appreciate your thoughts about this. Is this too adventurous?

  18. bengalbull June 22, 2012 at 6:35 pm #

    Dear Russ, It seem you do a lot of baking your beef ,but I live and rise my own beef so when it comes to a roast that is from a tough cut ,or has a lot of fat ,try using a seasoning rub to you taste and rub it down, place in a skillet ,add just enough oil to brown it on all sides ,and if one is not afraid to , place it in a pressure cooker. also one will have no problem using a gas ,or electric can also add vegetables.

  19. Cathy C June 23, 2012 at 9:25 pm #

    This is the same recipe my grandmother and mother used. Grandma was born in the late 1800s and my mom was born in 1925. This is a tried and true recipe. Do not be afraid.

  20. Matt June 25, 2012 at 9:02 pm #

    I’m gonna be trying this on Thursday, but I just wanted to check… My roast is 5lbs. Does this change the cooking time at all?

    • Russ Crandall ( June 25, 2012 at 10:34 pm #

      Hi Matt, the cooking time is 7 minutes per pound, so 35 minutes. Then turn the oven off and leave it in there (untouched) for 2.5 hours!

  21. Kevin Campbell June 28, 2012 at 10:20 pm #

    I “experimented” with this recipe for my Dad’s birthday, with our whole family in attendance. We had 5 meat eaters and they demolished a 5 lb. Eye of Round!!! This recipe was easy and delicious! WIth the short high temperature cooking cycle it also kept the heat down in my kitchen on a 100 degree day! Thank you for sharing this it was OUTSTANDING and we’ll be enjoying this again soon.

  22. John Edge July 1, 2012 at 1:37 pm #

    going to try ur eye of round.

    • charlotte July 19, 2012 at 2:33 pm #

      Gonna try this tonight for dinner. Just put the seasonings on,and letting it sit for 30 min. Will let you know how it turns out.

  23. Patti July 19, 2012 at 2:26 pm #

    I’m trying this tonight, I’m not very good with cooking meat so wish me luck. I saw where you suggested rubbing it in olive oil to someone that said their grass fed turned out tough. I have a grain fed but should I go ahead and use the oil anyways just to ensure I get it juicy or no? I don’t want to mess it up lol.

  24. Debi July 29, 2012 at 2:21 pm #

    Started making this for dinner tonight. Rested 30 minutes on counter and then put in the oven. Timer just went off and now I realize the oven was not up to temp (500). It was just getting to 496 so I added another 7 minutes. Hope it comes out ok.

  25. Pam August 15, 2012 at 3:01 pm #

    Regarding this recipe with a gas oven – I’ve made this three times (tonight will be the 4th) and I use a gas oven. Every time my roast has come out perfectly done to medium rare the way the family loves it. I do tend to just turn the oven down to its lowest setting, which on mine is around 140 degrees – because my oven is ancient! Beyond that, I follow the recipe to a “T” and it is perfection. So for those with a gas oven, don’t be afraid to try this one. :-)

  26. Jed August 17, 2012 at 10:05 am #

    Excellent taste. Will be great for sandwhiches if there is any left over. I left out the garlic in fear that it would burn and make it bitter. Made an au jus with the remaining “goodies” left on the bottom of the pan. Yummy

    • Russ Crandall ( August 18, 2012 at 8:57 pm #

      Sounds delicious Jed! I’ve read that a few people have omitted the garlic in fear that it would turn bitter. It definitely gets crispy, but I haven’t ever considered it to have a bitter taste…thanks for trying the recipe!

  27. MysteryCoach August 23, 2012 at 2:19 pm #

    Reblogged this on MysteryCoach and commented:
    This is what’s for dinner at my house today. I’m trying to make new things now that I have the free time to do it.

  28. Vici Fallin August 27, 2012 at 9:50 am #

    This was delicious and I will definitely do it again. would be great shave thin on a sandwich, incredible tender for what in the past I had only considered pot roasting. Thanks

  29. mousethief September 3, 2012 at 12:47 am #

    This worked wonderfully. It wasn’t quite done at the end of the 2.5 hours, so I put it on at 350 for another 20 minutes and it was perfect. We will definitely make this again!

  30. karen September 6, 2012 at 2:57 pm #

    trying this tonight lol hope everyone likes it!! wish me luck but I,m going to throw my potatoes n veggies in after the high temp cooking time this part makes me nervous as in all postings I read no one mentioned how much water broth if any liquid at all is required? so I,m just going to see as i go along..

    • Russ Crandall ( September 6, 2012 at 4:41 pm #

      Karen, no liquid needed! I’m not sure how the veggies will turn out, but my gut reaction is that they should turn out pretty good! :)

  31. 1stwrengirl September 8, 2012 at 7:30 pm #

    It’s in the oven (with some potatoes)! My boyfriend is skeptical – but I think the Domestic Man knows! (1st time here – love the name!)

  32. Dorothy Coleman September 8, 2012 at 8:05 pm #

    Domesticman, OMG, the best eye of round ever. Thank you, thank you.

  33. Shelley September 9, 2012 at 6:06 pm #

    I made this recipe today. I have a gas oven. The roast was 3.38 lbs and I cooked it at 500 for 25 minutes and then turn the oven down to 200 and cooked it for 1 1/2 hours. It was fantastic.

  34. Jenelle September 11, 2012 at 11:17 am #

    I made this recipe a few months back and it’s awesome. My man didn’t think it would be done he was very surprised by it. There was defently none leftover. But I have a question I was going to make this recipe tonight but I jus realized my roast is a rump roast and it’s 1.45lbs (which is plenty for two). So would it still work or how should I do it?? It was so good last time and I would love to have it again tonight!! Please let me know. My roast is thawing put now. Thank you very much!!

    • Russ Crandall ( September 11, 2012 at 8:31 pm #

      Jenelle, sorry I’m taking so long to reply, but I would say that it’s okay, although only cook it on the high heat for maybe 9 minutes just to make sure you don’t overcook?

  35. kimwardell September 13, 2012 at 3:20 pm #

    i’m making a roast for a dinner party tomorrow. actually i’m making 2 at the same time. does that mess with the cook time and can it be done in the same pan? both are about 5.25 & 5.5LBS. thanks!!

    • Russ Crandall ( September 13, 2012 at 4:07 pm #

      I would put them in the same pan, but not touching each other, for 45 mins at 500 degrees before shutting the oven off. good luck, let me know how it comes out!

      • kimwardell September 13, 2012 at 4:28 pm #

        thanks for the fast reply! i hope they come out good! how long do i leave them in the oven then?

  36. Tamara September 21, 2012 at 6:39 pm #

    VERY anxious! I have 20 people coming for dinner and have it in the over right now. I have an 8lb roast and decided to cut it in half and roast side by side in a large pan rather than risk doing one so large my first time…So for 2-4 lb roasts I am going to leave them for 28 minutes at 500 and then reduce the heat….will let you know if it works out

    • Russ Crandall ( September 21, 2012 at 6:49 pm #

      Tamara, keep me posted! I’m a little nervous too; not because I don’t think the recipe is any good, but every oven/roast is a little different :) I’m sure it’ll be great!

  37. Tamara September 21, 2012 at 7:22 pm #

    One question, how do I know what is the best way to slice this roast?

  38. Camie September 22, 2012 at 1:23 pm #

    I’m having guests for dinner tonight and want to give this recipe a go. The problem is that I won’t be home at the time the oven needs to be turned off so I’m wondering if I should cook the roast ahead of time and reheat it (at what temp and how long?) or if I should just time it so that I turn the oven off when I leave and let the roast sit in the oven til I return about 4 hours later? Thanks.

    • Russ Crandall ( September 22, 2012 at 5:26 pm #

      Camie, if those are your only two options, I would cook then reheat it at 250 for 30 minutes. I’m no expert but four hours in an unheated oven sounds a bit scary to me.

  39. CannedAm September 22, 2012 at 7:13 pm #

    This was excellent! I checked the weight before I started and my roast was 6.66 pounds. I’ve named tonight’s dinner Roast Prophetic Beast with Brimstone Roasted Veg. ;) I cut potatoes, carrots, and onions into nice-sized chunks and surrounded the big hunk o’ beef with them. I added no seasoning to the veg and they were delectable! I used all the pan drippings for a dark, rich, slightly spicy gravy that the kids wanted to drink from the gravy boat! I will use this recipe for eye of rounds from now on. Even crock potting these roasts doesn’t make the meat tender. Mine is a self-cleaning electric oven with an excellent seal. 45 minutes @ 500, then 2.5 hours with no heat and the meat thermometer read 140 in the thickest section of the roast. Nice! So good. Sliced it thin.

    Tell me, what do you do with your leftovers? I usually make another dish with leftover beef, but this is A LOT of meat. I’ll probably get 10 meals out of this beast.

    • Russ Crandall ( September 23, 2012 at 3:08 pm #

      Thank you for the excellent feedback. As far as leftovers go, they usually get cut up and put into lunches for myself and my son. Or as a last resort, we chop it up and use it in fried rice :)

    • Gail November 29, 2012 at 9:58 pm #

      I’ve used leftover Eye of the Round to make Vegtable Beef Soup and it comes out fantastic! The soup can then be frozen in bulk or in individual serving containers. Just noticed the date on the original post. I guess I’m a tad late with my suggestion lol.

    • CherylPere December 3, 2012 at 4:55 pm #

      When I made this recipe for the first time we had a LOT left over so after we’d had enough of beef sandwiches, I cut the remaining meat in small pieces and made a delicious beef stew. I included any drippings/gravy left over and froze the stew we didn’t get through in the next few days. The stewed meat was *even more tender* if you can believe it. I now use this recipe every time I cook a roast!

  40. Angie September 28, 2012 at 11:11 pm #

    Wow….I wish I knew about this cooking method years ago! Soooo easy and what a delicious result! I have picky eaters so I cut two garlic cloves in half and rubbed the cut ends on all sides of the piece of meat then added a generous dose of salt and pepper. I made gravy with the drippings! This is the only way I will prepare the eye of round roast…THANK YOU!!!

  41. 76sanfermo September 29, 2012 at 3:56 am #

    Thanks so much!!! I was looking for something like this but I was always uncertain….. The only doubt, is about the exact part of the beast….. I live in northern Italy, and I wonder how can I ask my butcher “eye round roast”,actually! Can you help? Thanks again!

  42. Jeffrey Blaisdell September 29, 2012 at 8:00 pm #

    My wife and I just made an eye round following this method. Our roast was about 2 lbs, left it in at 225 for about 1hr 20min after 15 min at 500. It was great. Nice and rare, lots of flavor. We also put russets in with it, they came out great, too. It was all as good or better than any restaurant roast beef that we have had. I will absolutely do this for beef roasts from now on.

    • Russ Crandall ( September 30, 2012 at 5:06 pm #

      Awesome Jeffrey, thanks for sharing!

    • Nortoon January 1, 2015 at 3:38 pm #

      Mine worked out just about the same, and it was fantastic for NYE last night. It was my first try with our Viking oven, so I could not leave the oven untouched for two hours without knowing my heat loss. It looks like it gets down to 200 degrees on our Viking oven, per the oven thermometer, so I would think keeping the oven on at 170 to 225 would be best, no?

  43. brigi September 30, 2012 at 12:29 pm #

    Can yhe eye of round be made in a convection oven?

    • Russ Crandall ( September 30, 2012 at 5:08 pm #

      Brigi, I don’t see why not, provided the convection oven retains heat pretty well (as far as I know, they do). I haven’t worked with a convection oven in several years, but I imagine you would have to adjust the initial (500-degree) cooking time in the same way you have to adjust for other recipes. Let me know if you do it, and how it turned out!

  44. Big Rob October 1, 2012 at 3:53 pm #

    +1 on not using this method for gas oven….for some reason the oven is cool way too soon

  45. Alexander October 8, 2012 at 11:16 am #

    I tried this using the boliche cut of meat which was what I could find in Washington Heights. I used a gas oven and I turned it down to 150 instead of turning it off, it worked perfectly !! THANK YOU

    • Russ Crandall ( October 8, 2012 at 11:56 am #

      Hi Alexander, thanks for sharing! As far as I can tell, the boliche cut of meat is the eye of round, so you picked the right cut!

  46. Robin October 8, 2012 at 8:46 pm #

    Fantastic recipe! Had a 7lb roast and put in for 42 minutes then took out 2.5 hours later and……the best roast I have ever made! Thank you for this!

    • Russ Crandall ( October 9, 2012 at 6:20 am #

      Hey Robin, thanks for sharing! Glad you liked it.

  47. hipsfromhell October 8, 2012 at 10:39 pm #

    This was fantastic – just a side suggestion . . . fresh red beets and rice pilaf. Might I suggest a tag? You could mark this as “gluten free.”

    • Russ Crandall ( October 9, 2012 at 6:21 am #

      Nice idea about the tag, and the sides! Just updated my tags to include gluten-free for this recipe.

      • hipsfromhell January 1, 2014 at 9:39 pm #

        NICE :D

  48. Linda October 11, 2012 at 1:22 pm #


  49. Amanda October 11, 2012 at 2:06 pm #

    I am trying this tonight……….. I hope mine turns out good and tender.

    • Amanda October 11, 2012 at 7:47 pm #

      After the first hour of the oven being turned off, the temp of the meat started to drop from 144 degrees. I heated the oven back up to 325 but the temp wasn’t rising in the meat. I took it out, wrapped it up in foil and let it sit. When I sliced it was too bloody for us. So I made some beef stock and simmered it, but there were some tough peices and only a little bit of tenderness.

      • Russ Crandall ( October 15, 2012 at 9:09 pm #

        Hi Amanda, I’m a little confused about this post. Were you opening the oven and checking it after an hour, or was there a meat thermometer in the meat the whole time? If it was the former, I would have encouraged you to let the recipe run its course before making changes. It sounds like your oven didn’t retain heat very well; next time I would encourage you to do as many with gas ovens do, and keep the heat going at 170 for the rest of the time and try it from there. I’m happy to hear that you were at least able to salvage the meal!

        • Amanda October 16, 2012 at 9:06 am #

          There was a thermometer in the meat the whole time, I have one of those themometers that you stick in the meat and it keeps track of when it is done to your liking rare, med, well done. I never opened the door once durring the cooking time. We didn’t get to eat it, bc my husband had an allergic reaction to something, he is allergic to beans and mushrooms which I used neither but the meat was purchased in an open meat counter. The meat was also too tough to eat, since we have a choking problem in the family. I was hoping for a nice tender meat.

          • Russ Crandall ( October 17, 2012 at 9:45 pm #

            Amanda, sorry to hear that you had such a bad experience. I would suggest trying to keep the heat on low next time to maintain some heat. That being said, I understand if you didn’t want to make this recipe again considering the nightmare of a time you had the first time! :(

  50. Lynn October 13, 2012 at 10:59 am #

    Trying this method tonight in our gas oven…..cant wait to see how it comes out! Sounds delicious!

    • Lynn October 13, 2012 at 6:51 pm #

      OMG!!!!! It came out scrumptious!!! Turned gas oven down as low as it could go….170 degrees…and it came out so good…little tough but that’s the cut…..yummmm!

  51. Ronnie Roast October 13, 2012 at 4:43 pm #

    So pretty much the 500 degrees is the act of searing your roast and the 2 1/2 hours of temperature reduction is a low and slow technique. Why can’t you sear in a hot pan and roast until fork on let’s say 180-220 degrees?

    • Russ Crandall ( October 15, 2012 at 9:12 pm #

      Ronnie, that may work, but there are a couple ideas at play here – first, it takes a while for the oven to go down from 500 degrees, so that process probably helps in the cooking process more than just a steady 180-220 degrees. Secondly, pan-searing and then roasting would mean twice as many dirty dishes :)

  52. Gregg October 14, 2012 at 10:53 am #


    This is as close to PR as it gets w/out the bones. I read your story and was laughing because my reaction to this recipe was about the same as yours. After I tried it, I had to shut my mouth. (Mom always taught us it’s not polite to talk with a mouthful). I also make can make about two quarts of gravy with the pan drippings using powdered beef boullion, water, Kitchen Bouquet, powdered garlic, onion, salt, pepper and corn starch.

    It’s exactly like PR.


  53. Jennifer Turner October 14, 2012 at 2:40 pm #

    I was just looking thought the comments and I could have sworn I left one last time I tried your recipe. CREDIT IS DUE TO YOU SIR!!! I followed the directions to a “T” for a 5.6 lb Eye of Round and it turned out beautifully!!! I have a new cheap stove that came with my apartment and I didn’t trust it to stay warm for long so I just turned it down to the lowest setting for the 2.5 hrs and my roast was AWESOME! Tender, pink and juicy. Couldn’t have gotten a Prime Rib to taste so good! Thank you sir! I will be cooking this again tonight, with no stress now that I know what a fail-safe recipe this is! I’ll be back for more tasty ideas!

  54. kjnemaric October 20, 2012 at 5:14 pm #

    Our 4-pound roast is in the oven, which is 10 minutes away from being turned off. The smell of roasting garlic is wonderful. As soon as we shut off the oven, we’re headed to my 92-year-old mother-in-law’s house to watch The Best Exotic Marigold Hotel with her and her 96-year-old friend. Leaving the house is the best way to do this (in my mind) – otherwise I’d be fussing and checking all the time. When we return, we expect to enjoy a lovely roast. Thanks for the recipe!

    • kjnemaric October 21, 2012 at 10:50 am #

      We were 15 minutes late coming home, and the roast was perfect. A bit on the cool side, but not a big deal. We will definitely do this again with the other half of the roast that’s in the freezer!

  55. Csey October 26, 2012 at 1:33 pm #

    I have to cook a 8lb eye round for 15 people, so, 8lb x 7min = 56 minutes in a 500 degrees oven…isn’t it going to burn too much in the outside? Should I cut it in two and cook only 30 minutes at 500 degrees?
    Also, will the 2 1/2 hours for the 2 pieces to finish cooking enough?

    • Russ Crandall ( October 26, 2012 at 8:23 pm #

      Casey, if I was in your shoes I would probably cut it in two pieces and do them at the same time. Should turn out fine. Be sure to keep the roasts a little ways away from each other to let the air circulate.

    • Hollie October 28, 2012 at 8:42 pm #

      I just made a 6.8 pound roast and didn’t cut it in half, and it came out fine (45 minutes at 500, and 2 1/2 hours with the oven off). My problem was that I didn’t read the directions carefully, so when it came out and the temperature registered 135-ish, I thought it needed more cooking. So I turned the oven to 350 and put it back in for a while. End result was a roast that was more medium than the medium rare or rare that I was going for. But it was still delicious!

  56. Chris October 27, 2012 at 9:29 am #

    I’ve used this method several times in a gas oven and it turns out perfectly pink in the centre. The trick really is having an oven door that seals well for the standing time. The other thing is to slice thinly. I have to cook 12 x 2-3 lb roasts for a community meal. Normally I would get several whole eye of rounds but this was the only size I could get. I’m going to try putting them all into two restaurant pans and cross my fingers! Thanks for the last tip to let air circulate. Wish me luck. This is the only cut we can afford when we have to serve about 80 people.

  57. Donna Nolf November 2, 2012 at 8:57 am #

    What if my eyeround roast is half the size. Do I leave it in the turned off oven for less time?

  58. Stacey November 4, 2012 at 8:32 pm #

    Mine is in the oven and so far it smells wonderful!!!
    I will come back and let everyone know how it came out. (electric oven here)

  59. Stacey November 4, 2012 at 10:37 pm #

    Ok it was awesome and tender!
    I ate so much while slicing it that I could not even fix a plate for myself. I was already full!
    Thanks all!!

    • Russ Crandall ( November 5, 2012 at 12:30 pm #

      Stacey, happy to hear!

    • Dnolf November 6, 2012 at 9:28 am #

      Where is the delete button it tells you to use to stop the emails?

      Sent from my iPad

      • Russ Crandall ( November 6, 2012 at 5:47 pm #

        I believe there is a link at the bottom of the emails you keep getting in order to unsubscribe to a post’s comments thread. I would remove you myself but I don’t have that control over my comment subscriptions.

  60. Kimberly November 6, 2012 at 8:24 pm #

    Okay. I was a total unbeliever when I read this recipe. Just made it tonight and the entire family loved it! It was tender and flavorful. Now I need to check out some of your other recipes! Thanks!

    • Russ Crandall ( November 7, 2012 at 6:38 pm #

      Kimberly, awesome, thanks!

      • LoriAnn November 7, 2012 at 7:49 pm #

        I have a small roast 1.89lbs. I cooked it on 500 degrees for 16 mins. I forgot to let it sit out half an hr prior. :( I like mine more done med-well. How long should I leave it locked in the oven for?? the full 2.5 hrs? or since it’s a smaller roast I can take it out earlier? making it as I write. Hopefully you can let me know sooner than later. So far smells amazing!

        • Barbara Dumler November 7, 2012 at 8:24 pm #

          The way I did mine was I used the probe of my oven. After cooking it the 5 min per pound at 500 degrees I turned the oven down to the lowest that it would allow me (which was 200). I set the probe to the temp that I wanted the roast to be and when it was done the oven turned off. If you don’t have a probe built into your oven you can purchase portable ones. There really isn’t anyway to tell unless you have a temp gauge inserted that you can read without opening the oven otherwise you lose the heat of the oven. Hope this helps. Mine turned out great.

          • LoriAnn November 7, 2012 at 9:07 pm #

            I always forget about my probe that is built in my oven. I was in such a rush to make it after a long day at wk. We are in a middle of a storm so my husband was going to get home late. thought it would be a great dish to have after a long commute in snowy weather. Have 30 mins to go and see what the result is. I’ll def use it next time. Thanks for the tip.

  61. Lynn November 9, 2012 at 1:13 pm #

    Tried this yesterday with a 2.2 lb. roast. Cooked it for 20 minutes and then shut off oven for 2.5 hours. (My stove is a retro gas stove from the 1950’s so I was worried it wouldn’t hold the heat). It came out perfect, just like PR, pink and juicy. Will try it again with baking potatoes. Oil them a bit with a little coconut oil,shake on seat salt and wrap in foil! Thanks!

  62. CherylPere November 9, 2012 at 4:27 pm #

    I loved the looks of this recipe and the comments sold me on trying it. I’ve prepared my 6 lb roast as per your instructions and its in the oven now, along with some root vegetables that I hope will bake nicely with the meat…my only concern is that I didn’t read all the comments before putting it all in the oven and I’m now worried that there isn’t a ton of room around the roast for “air circulation”. Should I make any adjustments?

    • Russ Crandall ( November 9, 2012 at 6:40 pm #

      Cheryl, don’t mess with it! Let’s see how it turns out first. I think it’ll be fine.

      • CherylPere November 9, 2012 at 9:34 pm #

        You were right – it’s fantastic! The onion chunks I spread at the bottom of the pan were deliciously caramelized; the turnip, red potatos and sweet potato were soft baked just right. But the beef….perfection, exactly as advertised! Sliced thinly it is tender, juicy and incredibly delicious. The roasted garlic rub adds a layer of complexity that goes beautifully with a nice full red wine. I’m sold! I’ll definitely make this recipe again.

        Any chance you have a beef stew recipe I can use for the leftovers?!

        • Russ Crandall ( November 10, 2012 at 12:34 am #

          Cheryl, I’m happy to hear that it turned out! As far as a stew with the leftovers, you could either use my Hungarian Goulash or my Hearty Bison Stew with leftover roast beef and it’d probably turn out pretty good. If you search for the word “stew” in my search bar at the top of the page both recipes should show up as the first two…

  63. Leon, Prosper,Tx. November 9, 2012 at 9:40 pm #

    I never bought Eye of round as I could never get cooked rite. Until now This is the best Eye of round I ever had end of story! Thanks very much!!!

  64. Kim November 10, 2012 at 12:51 pm #

    Really want to try this but the highest temperature my oven gets to is 450, should I adjust the initial cooking time?

  65. Irishembi November 12, 2012 at 9:44 am #

    I made this yesterday for Sunday dinner.

    I had a not quite 2 lb. roast so I put it in a 500 degree oven for 15 minutes. I have a gas oven that I KNEW did not have a great seal, so I turned it down to 200 degrees for 2 and 1/2 hours.

    Came out PERFECT. This is honestly the first time I have successfully made eye of round. I am so notorious for eye of round that comes out raw in the middle that I simply gave up cooking them other than in a crockpot.

    Thanks for giving me back my eye of round roast. :-)

  66. Kath from UK November 12, 2012 at 4:30 pm #

    It worked! Cooked for little longer as young kids in family. Perfect. Have recommended to all my friends. Gravy was very intense and yummy. Did celeriac mash and veg on hob. But how do you do lovely roastie potatoes at the same time if oven is closed for business for 2 1/2 hrs?? ;)

    • Russ Crandall ( November 12, 2012 at 8:33 pm #

      Kath, previous commenters have mentioned that they just threw the potatoes in with the roast and they came out perfectly…haven’t tried it myself but it’s worth a shot!

  67. maria November 12, 2012 at 4:39 pm #

    Hello, This looks great! For a dinner party on the 15th of this month we are cooking two 7lb roasts. The question is partially answered above but, though I am a confident cook, I am not very good at math… Would you advise cutting them each in half and base the roasting time on the total 14lb weight? Any advice would be appreciated! Thank you.

    • Russ Crandall ( November 12, 2012 at 8:35 pm #

      Maria, you could either cut them in half and cook everything for about 26 mins at the high heat, or put both 7lb roasts in for about 50 mins at the high heat. Both should turn out okay.

    • maria November 12, 2012 at 9:06 pm #

      Thank you so much!!

  68. Elizabeth Sayre Phillips November 12, 2012 at 7:30 pm #

    I used your method yesterday and it was absolutely the most tender eye of round I’ve ever had!! And so EASY!! Also lifted the drippings off the bottom of the pan with 2 cups water, then added 2Tbsp corn starch to 1/4 cup of water and the gravy was FAB!

  69. Canita November 14, 2012 at 1:37 am #

    My husband gave me a thumbs up! I wasn’t sure what to do with the meat last night so I left it marinating overnite in Corona beer and found your recipe this morning. My husband is still eating. We enjoyed our dinner tonite!

  70. AdamA November 18, 2012 at 1:47 pm #

    Made this last night. The rub was delicious, but for some reason the meat was overdone. My roast was 2.5 pounds and when I pulled it out at the end of the 2.5 hours, the thermometer read 135 degrees with no pink to be seen! I like my meat rare, but this still tasted pretty darn good. It might be my oven, but I think I’ll try it for an hour and 45 minutes next time. Great recipe anyway, keep ’em coming!

  71. linda November 18, 2012 at 5:46 pm #

    OMG. I just reread the instructions and realized it said “uncovered”! I have 1 hr 32minutes left to cook and the lid is on and has been the whole time. What should I do? !!!

  72. Ervin November 18, 2012 at 6:26 pm #

    In the process of prepping the roast, really skeptical about the cooking method but will try it anyways….results to follow in few hours!

  73. Peggy November 23, 2012 at 11:33 am #

    My eye of the round is frozen. I have it in water in the sink trying to thaw it out its only 10am and we dont eat until at least 5. If it does not thaw completely do I change the cooking method? So excited to try this recipe – I also have a gas oven so after my 35 minutes are up I am going to leave the temp at its lowest setting. Me and roast do not always get along very well…haha but with all these great comments I cant wait to try it. Thanks for all the great tips.

  74. Elly November 25, 2012 at 6:51 pm #

    Followed your directions to the letter. I was not impressed with the end result. Roast was too rare and chewy

  75. Rosemarie November 25, 2012 at 8:30 pm #

    I have a gas oven and have been making this roast for years now albeit with a little olive oil in the rub. Instead of leaving it in the turned off oven for 2 hours I leave mine in for a mere 45 minutes. It comes out very juicy. I usually cook a 4-5 lb roast. Two hours is way too long. If your oven doesn’t hold the heat turn it on again at a low setting for another 30 minutes.

  76. cynthia November 27, 2012 at 5:51 pm #

    Made this last night and it was delicious…I can’t get over how simple it was to prepare and cook. Will definitely make again. Thanks!

  77. Tator November 29, 2012 at 1:25 pm #

    My mouth is watering already! Cannot wait to eat din din tonight! Thanks everyone, for all your honest input!

  78. swimbikerun@60 December 2, 2012 at 6:26 pm #

    Hello Russ: I’ve made roast in the oven many times, different ways and it always is fine. I have an electric oven and I was looking for a new way to cook this cut of meat. Your recipe sounds interesting, specially the part of turning the oven off!!!!! This caught my eye so I’m in the process of giving it a try. My roast is about 3.85lb. so, after the over reached 500 degrees, I put the meat there, after spreading the delicious garlic mixture, left it cooking 30 min. and then turn the oven off. I will come back to let you guys know how it turned out. My kitchen smells amazing and I’m sure the meat will taste amazing too.

  79. Gage Smith December 4, 2012 at 12:42 pm #

    Russ: I have a gas oven and let me float this by you. Put the roast in a cast iron dutch oven and do the five hundred thing with the lid off. (however, put the lid in the oven too so it comes up to temp). Then, when it is time to turn down the heat-or just before- put the lid on the dutch oven. Maybe that way it would hold in the heat. The only thing I would be worried about would be losing the crunchy herb crust.

    • Russ Crandall ( December 4, 2012 at 6:41 pm #

      Gage, I think that is doable. I’ve heard varying reports from people with gas ovens, the common factor being how well their ovens retain heat. Throwing the lid on a dutch oven may help to ensure that you get a good finish. Maybe try it with a smaller cut first, so you don’t get as mad at me if it goes bad! :)

      • Gage Smith December 9, 2012 at 5:11 pm #

        You know Russ, I use a similar rub on Prime Rib when I’m feeling flush enough to buy one. I use kosher salt, fresh thyme, chopped fresh garlic, fresh rosemary, pepper, horseradish and make kind of a paste with it using a couple of tablespoons of olive oil. It’s ‘da bomb’ on PR. I’m going to try this rub on your recipe this week.

  80. Paul Tkaczuk December 9, 2012 at 4:02 pm #

    Russ…well , to be honest with you , the 500 degrees concept would make my parents turn in their graves , but … They are not here so here we go. Intriguing is what makes people interested and man, you got me interested. Followed your “rub” , let sit , pre-heated my oven and when it was ready I let out a smal ” hehe” and in it went. The smell right now is …ah …mmm…holy schmolly and that’s 20 minutes in . I’ve set my oven to the lowest setting (170) because I am not too sure about how well it holds heat ( trying to be safe and I don’t like to fail on any recipes)( it’s a pride thing). Fingers crossed and the wait will bea new form of discipline for me. I’ll let you know about what the critics say…Thanks!

    • Gage Smith December 9, 2012 at 4:28 pm #

      Paul, Id like to know the details on how the whole thing turned out. My oven’s lowest is 170 also. I’m curous if you adjusted the time.

  81. Paul Tkaczuk December 9, 2012 at 4:36 pm #

    Gage , I am not going to adjust my time because on previous posts it was said that that temp. Is ok. So I’m going to trust the masses with fingers crossed

  82. Paul Tkaczuk December 9, 2012 at 4:45 pm #

    Still got 1 and a half hrs. Left. Oh the pain ;)

    • Gage Smith December 9, 2012 at 5:11 pm #

      But the smell has to be killer.

  83. Russ Crandall ( December 9, 2012 at 5:03 pm #

    Paul, now YOU have me intrigued. Definitely let me know what you think of it when it gets out!

  84. Paul Tkaczuk December 9, 2012 at 7:45 pm #

    Well , supper is over . Survey says………the roast got thumbs up from everyone that ate. The rub…hmmm , awesome. The roast scared me. When the timer went on the stove , I took it out and plunged a thermometer into it’s flesh and it registered under 130 ( Paul hangs head very low). Then I remember reading , if it is not between 130 and 150 , put it backin where it came from , crank the heat to 325 for 10 minutes and took a look and it was in an acceptable range . My wife and I had a slice each and the taste was awesome . As for the potatoes and carrots , the carrots had flavour but a little rubbery and the potatoes were almost done . Conclusion is next time , the veggie portion of the meal will be done separately ( but It was attempted) but the roast will definitely be done as the way of your (Russ’s ) recipe. Thank you . I’m glad I stumbled upon your blog . Usually when I stumble onto something , people point and laugh ( it’s a Canadian thing ) . “Cheers”

  85. M Chef Smith December 10, 2012 at 10:50 am #

    Recently, I purchased an Eye Round Roast for the first time. It is an intimidating piece of meat to cook – I completely agree with the Domestic Man on his categorization of how to cook this cut of meat perfectly. However, I searched the internet all over and found many different techniques and thought I would try this one to see if his words matched his technique. I took a huge risk on this recipe because I used it for one of my catering events.

    I am pleased to say that the Domestic Man has submitted to the entire cooking world an excellent technique. I followed his cooking steps but used my own seasoning blend. My roast was so perfect both inside and out that I was dancing in my kitchen. The interior was simply beautiful, tender to eat and extremely flavorful.

    Domestic Man: Thank you for submitting this perfect recipe! #aChefsbest

  86. johnny December 16, 2012 at 1:19 am #

    Tried this today with a 5.8 lb roast. Left it at 500 for 40 minutes and turned off the oven. My roast reached 150 in 30 minutes so I took it out. The flavor was 8/10 but it was a little tough. Next time I am going to cut down the 500 cooking time so it can sit longer. Definitely worth a second try. I would be curious to try other cuts and meats as well. This method has intrigued me.

  87. Tsue December 20, 2012 at 7:16 pm #

    I just cooked this for dinner tonight. I was a little worried since I have a gas oven and people have commented that the gas ovens are hard to gage. So I stuck my meat thermometer into the roast and kept an eye on it. I have one of the meat thermometers that you and put into the meat and the display unit can be outside of the oven. It was helpful because I knew right when to take it out.

  88. MARY ANN WAGNER December 20, 2012 at 11:27 pm #


  89. chicky1 December 22, 2012 at 11:16 pm #

    My husband and I are going to cook our eye round roast this way for Christmas dinner. Sounds great. Will let you know how it comes out.

  90. Owie December 23, 2012 at 11:05 am #

    I followed these instructions on a 1.75 pound eye of round for a family of 3. I checked the internal temp at 1.5 hours and it measured 140F. Meat was still juicy and very flavorful with the seasoning. Great recipe (a little tougher than normal but this was expected for this type of cut)

  91. Cindy McKenzie December 23, 2012 at 2:18 pm #

    We actually tried this recipe and it was AWESOME!!! I was nervous because we do have a gas stove and I didn’t see the comment that it doesn’t work in a gas stove until I was all ready for it to go in… we did exactly what you said to do….EXCEPT for instead of turning the oven off for the next 2 1/2 hours….we turned our oven down to 150 for the next 2 1/2 hours and this was simply the best roast I have made yet!! We plan on doing it for Christmas day dinner this year!! Thank you for posting this!! We love it!!!

  92. Veronica December 24, 2012 at 3:52 pm #

    Trying this recipe tonight for Christmas eve dinner. Will let you know how it turns out. Thanks!

    • Veronica January 11, 2013 at 5:09 pm #

      Turned out well done after 2 hours with the oven off, next time will check after an hour. Still tasted delicious

  93. RobS December 24, 2012 at 10:10 pm #

    This is the second site I’ve read this recipe and I have to say I’m excited to give this a try Christmas (tomorrow). I’m using a gas oven that only goes down to 170. I hope thats not too high for the last 2 1/2 hours. But here goes…..

    I’ll be back tomorrow with the results.

    • e corich December 26, 2012 at 12:47 am #

      I too tried this roast for Christmas. I bought it before I read all the comments about what an awful piece of beef this was. However, I followed the directions and everyone loved it!!!! It was great! ThaNKS!

    • RobS December 26, 2012 at 10:57 pm #

      Update: Fantastic! I did thing slightly different since I knew I’d be cooking at 170 for the 2.5 hour period. I did leave the oven door open for a minute after the 500 temp time. Cooked for 1.25 hours then turned up the heat to finish it off (because the natives were getting restless). Turned out nice and juicy…juicy for this cut of meat that is.

  94. Harry December 25, 2012 at 3:18 pm #

    Well, I was excited about following this recipe as it seemed almost foolproof. I prepared the roast exactly as stated herein (5lbs). Preheated our electric oven to 500 deg F. Gave the oven an additional 10 minutes of preheating before I put the roast inside.
    I inserted a meat thermometer into the center of the roast and placed it in the oven. Long story short, the roast was done (150 deg F) within 1.5 hours of putting it in the oven. This would not have been a problem except it cooked two hours prior to serving it. The taste was great but the meat cooked itself to medium well while resting. We prefer medium rare. Not sure why it cooked so quickly. I’ll try it agian with anouther roast to see if I get the same results but I’ll watch it more closely to make sure it doesn’t cook as well.

    • Harry December 29, 2012 at 11:13 pm #

      Russ: Can you enlighten me on why my roast cooked so quickly. It was 5lbs, I cooked it at 500 deg F for 35 minutes then shut the oven off. One hour later the internal temperature was registering 150 deg F. I had to pull it out and unfortunately it was done medium well after sitting for two hours waiting on the company to come.

      • Russ Crandall ( December 30, 2012 at 12:25 pm #

        Harry, that’s puzzling. Usually the biggest issue is roasts being underdone. Does your oven run hot?

        • Harry December 30, 2012 at 1:37 pm #

          Actually at 500 deg F it is right on the money. I bake a lot of bread and have calibrated my oven to read exactly as required. Puzzling to me also unless the meat themometer transferred heat into the roast.

          • Russ Crandall ( December 30, 2012 at 1:40 pm #

            A meat thermometer most definitely transfers heat into the roast, but with a 5-pound roast I would think the effect would be minimal. Unless you have a MASSIVE thermometer :) As a whole, using a meat thermometer has such a minimal effect that I didn’t think to address it in the recipe itself.

          • mary February 2, 2013 at 11:13 pm #

            Hey Harry,
            Just roasted a piece and had the same problem. Was at 140 in less than an hour. Have not tried it yet. Usually it takes me forever to roast a turkey. Not sure what’s going on yet.

          • Harry February 3, 2013 at 8:45 am #

            Well, I like the recipe and technique but in my case I know I have to watch the oven and thermometer very carefully and time the roasting accordingly. So If I am cooking dinner for 6 p.m. I know to put the roast in the oven at 4:30 p.m. now. It still comes out great!

        • Harry December 30, 2012 at 1:46 pm #

          Well, I’m going to try it again. I have two 3 lb roast left over from the loin to experiment with in the oven. Like I said the only disappointment was that we prefer med. rare. The test was great and even though it was done to med. well it was still tender.

          • Russ Crandall ( December 30, 2012 at 1:58 pm #

            Harry, glad to hear this incident didn’t scare you off; I think it’s a great and easy way to cook some leaner/tougher cuts.

        • Harry February 1, 2013 at 11:19 am #

          Well, I tried it again yesterday with a smaller roast. Today the roast was 2.5lbs. I preheated the oven to 500 deg F, inserted my meat thermometer and when the oven was ready I placed the roast in the oven, after 16 minutes I shut it off.. In forty five minutes the internal temperature had reached 140 deg. F so I immediately pulled it out and wrapped it in foil. It cooked 1.5 hours earlier than anticipated so there was some thermal rise that cooked it to medium. The roast tasted great, but, I think for me I have to use the thermometer and I’ll have to resume cooking it the old fashion way. Time and temperature. I did include cauliflower and red poatato with the roast and they were fantastic.

      • Liz January 23, 2013 at 5:53 pm #

        This same thing happened to me in my electric oven today…I won’t be making this again.

        • Laurie January 23, 2013 at 6:55 pm #

          thats a shame,…mine was really just PERFECT!!

  95. ferlynn December 28, 2012 at 10:03 pm #

    Hi! Will this method of roasting work if you use rib eye in place of eye round?

    • Russ Crandall ( December 28, 2012 at 10:17 pm #

      Hi Ferlynn, any roast will work with this recipe, but it’s especially good for lean, cheap, and tough cuts like Eye of Round.

  96. Domma December 29, 2012 at 1:27 pm #

    I bought an eye of round roast yesterday wil be trying this tomorrow and will let you know how it turns out.

    • Domma December 31, 2012 at 10:49 am #

      I tried it last night. I had cook for another 10 min at 375. Meat looked great, however was still tough. Will not buy his roast again. Will try with another type of roast maybe Sirloin Tip.

  97. Tony Vlahides December 29, 2012 at 7:31 pm #

    My $2,700 Jennair electric obviously doesn’t hold theat becuase I had to do the 10 minute thing three times until the temp was right. The meat was still tough but I really wanted to slice it for sandwiches so it was ok.

    • Russ Crandall ( December 29, 2012 at 8:44 pm #

      Tony, sorry to hear it didn’t turn out that great. Maybe try to leave the oven on at 170 next time during the “off” phase of the recipe to help keep the oven nice and toasty.

  98. DM Genise Estremadura December 31, 2012 at 4:00 am #

    I’m doing this recipe tonight for the New Year. Last night, we checked all nearby stores for meat thermometers but can’t find any (they were out of stock)! Maybe I’ll just use the standard method (temperature and time) that you suggested. aAfter reading all the comments above, now, I’m ready to gamble. Happy New Year!

  99. Joan Waldorf January 1, 2013 at 11:22 am #

    I’m trying your recipe right now. Hope it comes out well. I’m having company over for New Years Day. I usually get a prime rib roast so this is a little scary, not knowing the outcome.

  100. SLC January 1, 2013 at 7:09 pm #

    I made this today for New Years. It turned out awesome. There were only 2 of us, so our roast was pretty small…2 lbs. I have a gas oven, so instead of turning it off, I lowered it to 175/180. Since it was pretty small I temped it after 90 minutes and it was a perfect medium rare. I had added seasoned potatoes and onions chopped up around the roast in the dutch oven and they were amazing. Will definitely make this again. Hooray for pinterest for bringing me to your site.

  101. Tony Vlahides January 1, 2013 at 7:15 pm #

    Russ – thanks, I will try it. As it turned out, I sliced it thin and got a lot of compliments on it.

  102. joe G January 4, 2013 at 6:13 pm #

    ok… i followed your rule of cooking this…. mine was 2.25 lbs so i cooked it for 14 min at 500 using an electric oven… i took it out after 2 hrs… great flavor… but cooked at what i would call Med Well… not what i wanted…. i’m looking for med at best and more towards med rare…. your thoughts….?????? Joe

    • Harry January 4, 2013 at 6:47 pm #

      Hey, JoeG I had the same problem with a roast 5lbs. It was flavorful but the roast was med well. I had sliced it fairly thin so it served as tender.

    • Russ Crandall ( January 4, 2013 at 7:26 pm #

      Joe, it’s much more rare for the roast to be overdone than underdone, but one reader suggested that some ovens retain heat a little TOO well (damn efficiency!). Now that you know your oven’s quirks with this recipe, you could experiment with cooking it at 475, or for only 12 mins, and maybe get some better results.

  103. Sandy Pietrewicz January 8, 2013 at 5:41 am #

    This is a fantastic recipe! Made a 3 pound eye of round roast last evening. Followed the directions with the seasoning rub, cooked it at 500 degress for 21 minutes, then at 170 degrees for 2 hours and then shut off the oven. Knew from the start I have an electric oven (GE circa 1950, bright turquoise) that has a leaky seal so didn’t want to risk shutting off the oven completely. It was the best eye of round I ever made.
    I have always used braising or pot roasting for this cut, but we are not fond of the “stewed” flavor and consistency. This technique produces a moist tender roast with a perfect crust. Glad I did the research to find a slow roast recipe after listening to a National Public Radio broadcast on “The Science of Good Cooking” by Chef Jack Bishop.

  104. JeffD January 8, 2013 at 12:37 pm #

    Russ, Does it make a difference if the meat is elevated in the roasting pan or sits on the bottom. All I have is a 13″ pyrex rectangular pan. Should I lift the meat off the bottom with some onions or something?

    • Russ Crandall ( January 8, 2013 at 1:09 pm #

      Jeff, I’ve tried it both ways and didn’t notice a difference. But there’s nothing wrong with throwing in some onions for some added flavor!

      • JeffD January 8, 2013 at 1:18 pm #

        Thank you Russ! And by the way, I read your story. Huzzah! Many complex and unexplainable illnesses out there. Here’s to finding your own answers to your problems when the medical community comes up short.

  105. Bob January 8, 2013 at 7:11 pm #

    First timer…the countdown is on 1:59:27

    • Bob January 8, 2013 at 9:43 pm #

      Delicious! Adjustments made: 170 degrees for one hour,then one hour with oven off.
      Perfect! Flavor is outstanding

  106. Kate January 9, 2013 at 8:11 am #

    Tried this with two small rump roasts, because I couldn’t find the eye of round from the half of a cow I have in my freezer. Absolutely delicious. Love all your recipes. I’ll have to get more organized so I can actually try more of them!

  107. Phee January 9, 2013 at 10:33 pm #

    I found your recipe and immediately knew I had to try it. I have been using Ina Garten’s recipe for Sunday Roast for years and yours used the high initial heat too, so it was easy to convince me.
    I made two last night and yum!

  108. Sarah January 10, 2013 at 7:54 pm #

    I like my beef well done, do I cook it at high heat longer, or just leave it in the oven for more than 2 1/2 hours?

    • Russ Crandall ( January 10, 2013 at 8:36 pm #

      Sarah, you’ll want to cook it at a high heat for longer, maybe nine mins per pound.

    • SLC January 10, 2013 at 8:51 pm #

      Eat Chicken. Heh, slightly kidding. Russ is right, just cook it longer and temp it higher than what he posted.

  109. Angela January 10, 2013 at 9:59 pm #

    I made this eye of round roast tonite off of this recipe! It was amazing, very flavorful & I will make it again!

  110. Lynn January 13, 2013 at 10:01 pm #

    I need to cook 60 pounds of eye of round in roasters. This will be for about 200 people. I would like to try this method so as to not have it overcooked like I have done before. Any hints? Ideas? I only have 4 roasters even though they are pretty large more than one roast will have to cook together. Then we have to slice and rewarm the meat.

    • Russ Crandall ( January 14, 2013 at 6:15 am #

      Lynn, my best advice is to try the recipe out yourself in one of the roasters ahead of time so you know what you’re up against. Line the roaster with 15 lbs of roast and try my “safe” method – 500 degrees at 7 mins per pound, then leave it at its lowest setting (180 or so) for 1.5 hours and check it. Invite some friends over (friends that won’t be mad if the roast doesn’t turn out!) to help “test” the finished product :)

      • Lynn January 16, 2013 at 8:40 am #

        is that 7 minutes per15 pounds or 7 min per 6 pounds of each roast?

        • Russ Crandall ( January 16, 2013 at 4:37 pm #

          Lynn, 7 minutes per pound for the 15 pounds would be about 100 minutes. But looking at that number, it seems a little high for me – I would think you’d have some leathery roasts after 100 minutes at that temperature! I would do it for about an hour, but check it as it goes to make sure that it doesn’t get burnt with that much time at that heat. 60 minutes should be pretty good. Again, I would definitely try this on your own before putting 200 peoples’ dinners to the test!

          • Lynn January 16, 2013 at 10:34 pm #

            Have you used a digital thermometer while doing this? What temp does a 3-5 pound roast get to during it’s 7 minutes per pound? Then keeping it at 175 degrees for the 1 to 2 hours afterward what temp does it get to?

          • Russ Crandall ( January 17, 2013 at 6:10 am #

            Lynn, I have personally only used a thermometer to check its final temp as I pull the roast out; as I put in the recipe, 130-150 is ideal for the final temp. Maybe someone else can chime in if they have checked the temp during the first stage?

          • Harry January 17, 2013 at 8:45 am #

            This is an excellent recipe and a great way to cook this roast. However, based upon personal experience, I would definitley use a meat thermometer. Preferably, a digital one with an audible warning device indicating internal temperature.
            In my case the roast cooked too quickly and although the taste was great it had cooked to medium well while we wanted medium rare.
            There are too many inconsistencies from oven to oven to rely specifically on the time element of this process.

          • Lynn January 25, 2013 at 7:43 pm #

            Our dinner is done and was a great success again. I tried doing 3 whole eye of round roasts together in a roaster at one time. Total weight was 19 and a half pounds. started with internal temp at 49 F. After 1 hour at 500 F internal temp was 92 at which time I turned the temp to 150. 30 minutes later internal temp was 120 and in an hour more it was up to 144 and started cooling down. I found that for a mass feeding (200 people) it was nice to cook the roasts ahead of time, totally cool them in a refrigerator before slicing then just warm to about 175 in au jus before serving. After doing the first three together, we opted to try doing one at a time. That made for prettier roasts and since we were going to cook, cool then slice we could do it the day before. I cooked 8 eye of rounds (55 lbs) and had about 1 pound of slices left over. It was good flavor but I hoped it would be fork tender and it was not. Next year I might look for another cut that might be more flavorful and tender too. Again the doneness was perfect with your methid of cooking. Thank you.

          • Russ Crandall ( January 26, 2013 at 7:19 pm #

            Hi Lynn, thanks for the great feedback!

  111. Bella TurdFerguson Chandler January 14, 2013 at 12:04 am #

    This turned a $2.59/lb roast into something AMAZING! We live in New Mexico at almost 6,000 feet above sea level and the altitude messed with it a bit; I need to fiddle with the amount of time the roast spends in the 500 degree oven but this is a keeper of a recipe, wow!

    We put chunked up sweet potatoes and parsnips in the bottom of the roasting pan and they were seriously out of this world.

    Thank you for this!

  112. chicky1 January 17, 2013 at 4:16 pm #

    We did cook this for Christmas dinner and it was excellent. Everyone loved it and was amazed at how it was being cook. Everyone had thier doubts but were pleasantly surprised. My daughter is now going to try it. She loved the gravy that was made with the pan drippings. Thank you so much.

  113. Laurie January 17, 2013 at 6:36 pm #

    So, I took a chance today,…followed your recipe to the point,…..Oh My Goodness!! It came out PERFECT!! i also cut up red bliss potatoes, onions, tossed with olive oil, salt and pepper,,…covered with foil,..and roasted the same way!!! On top of that,…the juices that were still in the meat pan,…I added a bit of butter,..mushrooms, flour, and water, made an incredible gravy!!! SO GOOD!!
    Thank you so much for a great HIGH temperature way to cook and eye round!! I’ll never cook it any other way again!! Delichhh!!

  114. Mary January 19, 2013 at 6:46 am #

    Followed direction to a T. Roast was about 4 1/2 lbs. I added a bit of time. About 15 mins. This was done in an electric oven. It was good in the end but just a bit more done than I planned for it to be. I would make this again. I usually dont cook these in the oven. Stove top with lots of onions and a can of coke for a tenderizer.

  115. Lisa January 19, 2013 at 11:06 am #

    Can you sear the roast at 500 with the string still on?

  116. Betsey Whitener January 20, 2013 at 12:25 am #

    Russ, Betsey here in Seattle – we’d never bought this kind of roast before until today, when we found it “on sale” for about $6.00. When we got home we Googled it, and settled on your recipe (so simple, so garlicky!) Set our 50+ year old Tappan electric oven (that doesn’t close tightly) to 500 degrees for its first time, and hoped for the best. Roasted the almost 3lb. beef with that wonderful 6 clove garlic rub for about 20 minutes and turned the oven off. 2hrs. 30min. later, voila; 130 degrees, rested 10 minutes, and supper was on the table. Can’t thank you enough for the great meal. We learned a new trick & now have you as a Favorites!!!

  117. ryan January 20, 2013 at 4:54 pm #

    would you try this with a chuck roast, or only an eye of round?

    • Russ Crandall ( January 21, 2013 at 2:36 pm #

      Ryan, you’d be better off roasting a chuck roast like any pot roast (I have a “perfect pot roast” recipe on the site). This method above works best with lean, tough cuts.

  118. Amanda January 21, 2013 at 10:42 pm #

    Sent my husband to SAMs to get a roast as this is his dinner favorite. He came home w this 3 1/2 lb. eye of round. Did a google search and found this cooking method. Mother in law does prime rib like this every Christmas Day so sounded good to me. My gas oven is broken and have only a convection toaster w/ the broiler part not working (is it still convection then?). It was still great! I even took dogs to the park and oven timer ran out before I got home (turning the oven off). Just turned it back on for the amount of time I thought it needed and put it on 175 for the 1 1/2-2 1/2 hour resting period.
    Turned the leftovers and the juices into stew for dinner tonight. It was really good meat for the price.
    Thanks for all the comments and recipe.

  119. Elaine January 23, 2013 at 10:53 pm #

    How does this recipe work in a convection oven?

    • Russ Crandall ( January 26, 2013 at 7:20 pm #

      Elaine, great question, I’m not sure. I would say that the cooking time would be less, but I’m not sure how well a convection oven can retain heat for the second stage.

  120. ROB January 28, 2013 at 3:53 am #

    This is a great way to prepare this type of meat! I have a gas oven, but I knew my oven was off temperature, and the door doesn’t quite close/seal all the way. I ended up with a 2.22 lb roast which I let stand until it was room temp, washed and dried the meat then rubbed it with the spices. It went into my pre-heated 500 degree oven for 16 minutes. I tried to compensate for my lousy oven, so rather than shut it off, I lowered the temp to 170 and timed out an hour (I just knew 2+ hours would be too much). I used my meat thermometer and it was a perfect, pink, tender juicy 130 degrees.

    Thanks to my curiosity and the info you’ve provided on your site about other ways to look at how we eat and nourish our body, I ended up with the roast for dinner with sweet potatoes and a baked cauliflower (I had followed something about using cauliflower as a white rice substitute). Not normally what I’d go for but ended up being an incredible meal. So I just proved to myself in one night that it is not as hard as one may think to adjust what we eat.

    Plus I am from Baltimore/Washington originally (but have been in CA for 20 years), so I figured your recipes and advice had to be good…thanks!

    • Russ Crandall ( January 28, 2013 at 11:20 pm #

      Hey Rob, thanks for writing! Glad you liked the roast, and kudos for improvising with what you had! I’m glad you enjoyed your meal.

  121. goatsandgreens January 28, 2013 at 3:32 pm #

    Hi, i just did your recipe for the eye of round roast. It worked out great! Considering my electric oven is probably at least 30 years old, I opted to leave the meat (grass-finished) in the oven at ~150 F for an hour and a half, and let it rest for the final 30 minutes. Very tasty, including the seasonings.

  122. Beth Julien January 30, 2013 at 9:04 pm #

    A question: If I brown the roast in a saute pan, and then put the pan with roast in the 500 degree oven, should I decrease the time I roast at the very high temp? That is, should I still cook at 500 degrees for 7 min per pound? I’m very very new to cooking, and I understand that searing is required in order to get that “crust”. Thanks for any advice!

    • Russ Crandall ( January 30, 2013 at 9:08 pm #

      Beth, no need to sear with this recipe – the high heat of the initial roasting will be enough to form a nice crust. When you do a low heat roast, like a braise or pot roast, searing is a good idea.

      • Beth February 1, 2013 at 12:39 pm #

        Thank you, thank you, thank you!!!!

  123. mary February 1, 2013 at 11:07 am #

    How many grams/lbs per person?
    If serving a lot of people ie how many roasts and should
    you cut into smaller roasts or just roast one large piece?

    • Lynn February 1, 2013 at 12:58 pm #

      1/4 pound per person. Leave the roasts whole. We did 200 people with 55 lbs. cook only to rare by keeping the first cooking time minimal. I got better results with 5-6 minutes per pound. Then do the 2 plus hours of cool down. Then we cooled it overnight in fridge, slice and then warm only to 150 degrees in au jus. Worked very well for us.

      • Russ Crandall ( February 1, 2013 at 1:00 pm #

        Lynn, thanks for the reply. I concur! :)

        • mary February 2, 2013 at 6:48 pm #

          So each roast is approx. 6.5 lbs x 6 minutes for a total of 39 minutes at 500 then
          reduce heat ot 170 and leave for 21/2 hours. let it sit and then slice and put in the fridge until the next day.

          • Lynn February 2, 2013 at 9:00 pm #

            I refrigerated overnight before I sliced. It was easier to slice when cold.

  124. John Todd February 3, 2013 at 5:23 pm #

    This is the method I use to do my prime rib and I would rather have my prime rib than any I have ever had anywhere. I am trying it on an eye of round right now.

  125. christi February 4, 2013 at 12:25 pm #

    Am I covering the roast while in the dutch oven for 2 1/2 hours?

    • Russ Crandall ( February 4, 2013 at 12:58 pm #

      Christi, don’t cover it!

      • Kyle February 4, 2013 at 8:36 pm #

        Whops…..I cut my eye of round roast into 1/2″ steaks…… Now what.??

        • Russ Crandall ( February 4, 2013 at 8:46 pm #

          Cook them like steaks :)

          • Kyle February 5, 2013 at 8:09 am #

            Oh..oh I’m in trouble. (Me and my steaks hmmm.)

          • Kyle February 6, 2013 at 8:07 pm #

            Russ! Thank you for this great method. I just baked a 4.6lb. Roast, like you said, PRIM RIB, I will never buy expensive cuts again. Oh by the way the garlic did not burn. Succulent, Succulent, and so tender. If anyone has a failure in this methods don’t give up, it works.

          • Russ Crandall ( February 6, 2013 at 8:11 pm #

            Awesome, thanks for sharing, Kyle!

  126. bella February 8, 2013 at 5:36 pm #

    i just made this and… PERFECTION! i followed your advice and checked on it at the 2 hour mark and it was done. medium/ medium rare, gorgeously pink inside with a melt-in-your-mouth crispy crust on it. this will be the only way i cook this cut of meat from now on. thank you!!!

  127. Gayle February 14, 2013 at 12:37 pm #

    I found this recipe this morning while looking for an interesting recipe for an eye round. My mother used to make it so wonderfully and I wanted to try something new. Making it tonight and will see what happens. I am going to add potatoes and onion like some of the other posters.

  128. MP February 14, 2013 at 2:09 pm #

    Could I use the same recipe and technique with a Boneless Strip Loin Roast?

  129. Kathy February 14, 2013 at 2:10 pm #

    I want to try this recipe tonight but I live at 9200 feet. Would you recommend any different directions for me. I also have a gas stove.

  130. JoAnna February 16, 2013 at 7:49 pm #

    Omg That was unbelievable!! I have to tell you what not to do though,,, Do Not put any oil in the bottom of the
    Pan with a little water,,,,,,unless you want a lot of smoke detectors going off and your house filling with smoke,,,ha ha oh well, New Recipe…sorry I messed up that part of it.

    But the Guys Loved it!!! oh and I want to know How many of you that have tried this recipe for the first time how many of you did not open the Oven Door when the 25 min’s was up??

    And last but not least — when it was sitting in the Oven for 2 hours of the 2.5 Hours I took it
    out and checked it and I have a Chefs thermometer (one of my Exes is an Exec, Chef) anyway it
    registered 135-140 and let me tell you something I cant believe it was EXACTLY LIKE THE PICTURE!!
    Thanks Chef!

  131. Gayle February 17, 2013 at 10:29 am #

    Well I made it the other day and it came out so yummy! Only issue I had was the potatoes did not finish cooking all the way. I took it out at 2 hrs and it was superb. Maybe I should have let the potatoes in the last half hour. But nonetheless it was yummy! I didn’t use ground pepper because I didn’t have a pepper grinder but bought one over the weekend! :) Will definitely put this in my favorite recipe box!

  132. Lynne Hackett February 17, 2013 at 3:49 pm #

    Russ, Thank you. For your story and the recipe for eye roast. You saved my life today.

  133. Patricia February 17, 2013 at 9:35 pm #

    Did exactly what you said even though I was skeptical. The roast was fantastic! Thanks.

  134. connie February 21, 2013 at 7:59 am #

    for tenderness wil it help to use a meat tenderizer ?? if so do i pierce the roast ? the tenderizer is unseasoned if use do I cut back on the salt ?

    • Russ Crandall ( February 21, 2013 at 6:33 pm #

      Connie, are you talking about a granulated meat tenderizer? If so, I don’t have any experience with using it, so I would say maybe try without it initially and see how you like it. That way when you do try it with a tenderizer you can gauge how they compare.

  135. mary February 24, 2013 at 10:07 am #

    So I used this method twice and the results were outstanding.
    I had to do two roasts because I had a large crowd coming and I did them the night before.
    I did not need 2 1/2 hours, actually just over an hour and it reached the desired temperature.
    I let it rest overnight, carved and poured the juices over the next day and reheated and it was delicious.
    Thank you for you help.

  136. mlm February 28, 2013 at 9:09 am #

    Well, I was skeptical but I tried your directions and the eye of round roast was GREAT. I have a gas oven. Using a 2.3 lb roast, I cooked it at 500 for 13 minutes. Turned the oven down to 170 and cooked for 2 hours without looking. I took it out at 2 Hours, cut a little sliver and decided it needed another 15 minutes….so 2 hours 15 minutes, resting for 10 or so minutes….excellent!!!

  137. 30nancy February 28, 2013 at 5:51 pm #


  138. Michele March 3, 2013 at 11:49 am #

    Trying this for the first time in a brand new gas convection oven (so it should be well-insulated). Will let you know how it turns out!

  139. Ann March 3, 2013 at 10:28 pm #

    Absolutely fabulous! Cooked as directed & the family LOVED it! Thanks for sharing with us

  140. Eileen March 5, 2013 at 8:34 pm #

    Yum!!!!!! I think I know what I’ll be serving my in-laws ;). Thanks for the recipe!

  141. Weldon March 6, 2013 at 11:19 am #

    OKay. Professional help coming… make cuts across the grain of the meat. aqbout 1/2 inch deep. 3 inches apart. Both sides…Get a good frying pan and place it on the stove top. get the pan very hot. slap the roast into it.. cook it 1 minute on each side to seer it..and then follow the above directions.. it’ll be very very tender. And not an ounce of flavor will be lost. Have your ventilation going because there will be smoke from this.. Hope you enjoy. :)

    • Russ Crandall ( March 6, 2013 at 6:46 pm #

      Hi Weldon, if you were to follow your instructions above I would recommend that you cut down on the cooking time (at high heat) significantly, since searing the roast ahead of time will go a long ways towards pre-cooking the roast and you’ll end up with something much too well done. Have you tried it my way, without pre-searing? It develops a nice crust and initiates a Maillard reaction on its own without having to add an extra step to it. I do agree that with many low-temp pot roasts, including my own on this website, pre-searing is essential.

  142. emily March 7, 2013 at 7:22 pm #

    Stumbled on this receipe after buying a eye of round roast on sale.I usually never buy this an hr left til I take it out! I trusted the process..never peaked in opening the oven…will post after dinner !

  143. emily March 8, 2013 at 7:33 pm #

    Tried this last night..followed to the letter your instructions. It was amazing!

  144. Kat Harris March 10, 2013 at 4:46 pm #

    Just placed it in the oven. 2.08 lb. Since a couple of us like it nearly raw, a couple prefer more medium, and hubby thinks meat has to be cooked til it’s completely dead, burned even….this ought be interesting…lol Figured I’ll do around 18 minutes or so. It’s an old gas oven that does cool off quickly, so will leave it set on real low. My stove is so old the temperature knobs broke off years ago…so anything in the oven is by guess and by golly. , altho I’ve gotten pretty good at guessing over the years. Wish me luck, I’ll let you know how it came out!

  145. Joe from the Pacific Northwest March 13, 2013 at 11:15 pm #

    I used this cooking method, including the low temp finish. After the initial 17 minutes at 500*F for my sized roast (about 2.5 lbs.), I set the oven temp at 175*F (as low as mine can go) and then opened the oven door two hours later to look in on the results. It looked and smelled great but the oven thermometer wasn’t yet to the 130*F range, so I increased the oven temp to 200*F and left in for 15 additional minutes. The thermometer reading was just under 140*F when I pulled it out of the oven and let it rest. Fifteen minutes later, I sliced into the roast and found it pink and juicy inside, as I was hoping it would be. The beef had a texture like steak and while it didn’t melt in my mouth with tenderness, it tasted great and wasn’t tough or especially difficult to chew. I think it was quite acceptable for this particular cut of beef. I consider this recipe to be a keeper. I like the way it cooked (pink inside) and didn’t overcook. Thanks for the recipe!

  146. yvonne March 18, 2013 at 8:22 am #

    i cooked this last night and it was amazing. best roast beef i have made to date. i have a gas stove. it was not a problem at all. i followed your recipe exact with a 3 pound roast. i turned temperature down to 170 for another 2 hours. only thing that did not work is that i put potatoes in tin foil on bottom rack and even after two hours they were still a little hard. i took them out of the tin foil and put on a tin plate and slid them back into the oven, the last 15 minutes was all that was needed. the gravy however is hard to make with barely little juice left in bottom of pan so next time i would put just a smalll amount of water in the last half hour just to make a little more juice to make gravy. your recipe gets two thumbs up .!!!!!!!!!!!!!!!!!!!

  147. Julia March 21, 2013 at 9:45 pm #

    I bought a roast today on an impulse and came home and googled different ways to cook an eye of round. When I came across this recipe I had my doubts but i have to say its probably one of the best dishes Ive ever made. I followed the recipe to a tee and I added mini potatoes to the bottom of the pot just tossed with some rosemary olive oil salt and pepper. The meat came out perfectly medium rare and perfectly tender. I will most definitely serve this for dinner parties. Thank you so much for sharing this.

  148. Amber March 24, 2013 at 9:35 am #

    Hi!! I will be trying your recipe tonight and this will be my very first attempt at making ANY type of roast, lol!! My question is this….we do NOT like ANYTHING EVEN CLOSE to medium rare, lol!! I realize that eye of round is usually a tough cut anyway, but if I leave the oven temp at say 200 for the last hour, do u think I will end up with Jerkey?? Lol

  149. sschwab44 March 25, 2013 at 8:17 pm #

    I made this last weekend and it was great! I had to turn my oven on the lowest setting because it lost too much heat when switched completely off. My boyfriend loved it and I got so many compliments on Facebook. I’ve even been asked to make it for someone because it quote “turned them on” lol Thanks for the recipe!

  150. Joe March 28, 2013 at 4:16 pm #

    okay..i have no meat ill just go with the directions! hope this works out..i will be back either tommorow or the next day with results…oh and i gave mine a 6 hour brine too… hope it dont screw it up…

    • Russ Crandall ( March 28, 2013 at 4:47 pm #

      Joe, if you keep the oven running at 180 after turning the high heat down, you should be able to check the roast at the hour mark using a firmness test – the less squishy the roast is, the more well done it is.

      • Joe March 28, 2013 at 6:02 pm #

        okay thank you!..ill be back with results

  151. Laura March 28, 2013 at 10:06 pm #

    I made the recipe this evening and since it wasn’t a night to take any chances I did the turn it down to 170 degrees rather than off. I checked it at 1 hr and 45 minutes and was glad I hadn’t waited the extra 15 minutes as the temperature was just a smidge under 150. My kids all loved it including my 5 year old who barely ever likes anything I make.

  152. Rocknlocks March 29, 2013 at 10:23 am #

    So I’m finally reporting back a couple of months after trying this method as I’m planning to use it again for our Easter meal with friends. I think I’ll put it in just before we leave for church so by the time we get back it will have settled and be ready for slicing.

    My first attempt was a great successful, compliments to the chef for this recipe! The meat was cooked all the way through after sitting in the oven for about 2.5hrs. The meat thermometer had it in the acceptable range at that point so I checked the center with a knife. The cut I used weighed in at 4lbs so it went into our 500 degree (electric, older model) oven for about 10 minutes before I turned the heat off. I had considered adding potatoes and carrots to the cast iron pot but there wasn’t much room around the meat and I didn’t want to risk it not cooking properly. As a side note, I rubbed some lard I had rendered into the meat before seasoning. It may not have been necessary but it seemed to assist in creating a nice crisp browning on the outside, sealing in the juices nicely. Though I haven’t cooked many, hubby says it was my best roast by far!

  153. Elizabeth Sayre Phillips April 12, 2013 at 10:50 am #

    Thanks for the recipe this roast rocks! I made it for the first time a few months ago and will be making it again today so I stopped back in. On the first go round it was slightly rare so I’ll increase the high temp cooking time a bit. Also I roasted it in a simple aluminum 13×9 and after pulling it out of the oven made roast gravy on the stove top. I did this by placing the pan on the stove top adding 2 cups water to lift all the bits and then added 2Tbsp of corn starch to a bit of water and added to pan….stir constantly and you have the BEST gravy to add to the BEST eye of round roast ever! PS – goes great with some yorkshire puddings made in muffin tins too :)

  154. K man April 15, 2013 at 6:49 am #

    Tried your recipe yesterday. Thought I could take a four lb roast out of the freezer in the early AM and have it thawed by cooking time, wrong! Nevertheless, followed the directions to the T and left the oven on at 170. The roast was medium when finished and OUTSTANDINGLY DELICIOUS. A little overdone for us but my bad and I will correct major error next time of not cooking a thawed roast.

  155. Cookingcutie11 April 15, 2013 at 8:24 pm #

    I made this for dinner tonight, and it turned out great. I had 3 lbs of meat so I did it for 22 minutes at 500, then reduced to 170 for 2 hours and 10 min to be safe. It was nicely pink, so next time I’d probably cook it for under 2 hours. The rub was flavorful and let the meat shine. I made a gravy with the drippings and some beef broth, and my husband and I both enjoyed this.

  156. Tammy Kennedy Klain April 18, 2013 at 5:45 pm #

    Made this tonight. I have a gas oven. Made some revisions. First I took it out 1pm and rubbed oil all over it. The generousely sprinkled with Steak seasoning, onion powder, Kosher salt and Lawry’s. Let that sit on counter for an hour. I then took a frying pan and added 2tbs of oil.. heated the pan and seared my meat. After searing I added some more steak seasoning and placed in a pan with about 1 cup of water.

    It was 2.83 pounds so I cooked at 500 for 18 minutes then lowered temp to 300 for an hour. Once the hr was up I lowered it to 200 for another hour. Took it out and let it sit for 12 minutes. It read 147 and was more medium then rare but holy cow it was sooo tender and tasty! Thanks!!

  157. Nancy April 22, 2013 at 4:26 pm #

    Thank you for this amazing recipe. I first tried it in January and we’ve been making it at least twice a month ever since! Such quick preparation for it, yet tastes like it took hours of work.

  158. kgoblinger April 25, 2013 at 9:04 pm #

    Nice blog

  159. Gage Smith April 26, 2013 at 10:36 pm #

    I have a Green Mountain pellet smoker so I decided to give that I whirl. I used the basic herb recipe with the addition of horseradish to the mix. I fired up the grill to 500 and then threw it on for 35 minutes and then I turned the grill down to 150. It took an hour for it to lose enough heat to reach 150. After about an hour and a half, I used my instant read and it read 130. Out it came .
    The result…over done..I should have checked it 20 minutes earlier. The taste was good and sliced thin it was fine. Will I do it again…Hell yes but Im going to start checking after an hour at the lower temp.

  160. Joy Lahut Walko April 28, 2013 at 6:42 pm #

    My husband made this today with a whole eye of round and it was fabulous! Very flavorful and way more tender than I would expect from a round. It was perfectly cooked following your directions to about a medium done-ness. We took the roast out of the pan and I sauteed some mushrooms in the juices with a little butter, yum! My husband sliced it very thinly which helps with a cut that might not be as tender, but this really was.

  161. Ruth April 30, 2013 at 8:21 pm #

    Cooked this for the first time tonight for supper and it was soooo delicious but as others have commented, not as tender as I expected but that won’t stop me from cooking future roasts this way! It beats marinating overnight or tenderizing with vinegar! I think I have recognized two things to change that will make a difference next time. First, I will turn the oven off as you originally recommended, ’cause even though it came out at fhe right temp for medium rare it was more medium, and more importantly I believe, or should I say ‘I know’ my roast was really too big for the small roasting pan I squished it into not allowing enough room for circulation. Can’t wait to have it as beef dip tomorrow!

  162. Cure4CF May 3, 2013 at 10:27 pm #

    I used a convection oven and it took about 40 min less time then recommended. Took it out to temp it on a wim and it was perfect maybe even a tad bit more then I would like. It was moist tender and tasty. Just getting used to the convection cooking times. Had about a 6 pounder, cooked for 41 min @ 500 then lowered it down to 150 for the rest of the time. (About 1 hr and 50 min). Thanks so muchit was delicious and will make it again! If not using convection follow the directions to a tee!!

  163. Gaijina May 8, 2013 at 4:01 pm #

    Hi Russ! I’m about to putting it into the oven and I’ve got a question, I hope somehow you’ll see this comment in half an hour…. I’m using a Pyrex pan, do I need to put anything at the bottom like parchment paper or foil or oil the pan? The recipe looks great, can’t wait to see if it’ll work out for me! Thank you!!

  164. Marie May 15, 2013 at 5:53 pm #

    I made this for dinner and it was amazing! For those using a smaller roast (mine was 2lbs) I would significantly cut down the time it sits in the oven. After the 14 minutes at 500 degrees, I gave it 1.5 hours and checked on it. It was a perfect mid-rare and 15 minutes later it was thinly sliced atop arugula dressed in olive oil. Nom nom nom!

  165. Benita May 23, 2013 at 5:24 pm #

    Hi! This looks great! I have a small roast, only about 1.4 pounds. I’m thinking 10 minutes at 500 and then 1.5 hour rest… what do you reckon?

  166. Scott June 5, 2013 at 6:17 pm #

    Whoa… 2 1/2 hours? I decided to check my 3lb. roast after 1 hour in the turned-off oven and it had already hit 143 degrees internal temp. After letting is rest covered for 10 minutes it was well into the medium range and no pink to be found. Tough is an understatement. While the cooking method leaves a lot to be discovered, the flavor was great thanks to the seasoning outlined above. Next time, if I attempt again, I’ll check it after 30-40 minutes given I like med. rare beef. Note: I have new Jenn Air appliances and I’ve noticed they all cook faster than my previous appliances; maybe this was a factor but then… 1 hour to overcook versus the 2.5 hours recommended. I’m pretty sure my oven doesn’t cook that much faster.

  167. Ferguson, R. M. June 23, 2013 at 2:25 pm #

    Ok, I tried it, gas oven reset temp @ 170 for two hours and it came out perfect. Internal temp was 150 after two hours.

  168. Robin July 9, 2013 at 7:20 pm #

    I tried your recipe and it turned out awesome! BUT!!!!, I did drizzle “OLIVE OIL” all over the roast before I put it in the oven that was my secret and also kept the oven on for the lowest temp due to my experiment and it came out so AMAZING and juicy!!! My husband was in heaven! So was I(now that I have your secret)lol. I always mess up on this type of meat and end up throwing it in the slow cooker and making whatever out of it! Thanks so much! I will never try a different method.

    • nessandri July 11, 2013 at 9:12 pm #

      Hi Russ,

      I am going to make this recipe two days from now with a 3.2 lbs eye round roast. I plan on taking your advice and cooking it for 25 mins at 500. But I would like to roast cut up potatoes and carrots with it.
      1. Do you suggest doing the vegetables in another pan on a lower rack, with some beef stock?
      2. Also, did I read that I should leave this roast uncovered the entire time?
      3. And one more question :) … I have an electric oven. Do you think I should turn it completely off or leave it on the lowest setting for the 2.5 hours?

      Thanks in advance for any advice / suggestions!

      • Russ Crandall July 12, 2013 at 6:14 pm #

        Put the veggies in the same rack as the roast, no stock needed. Leave the roast uncovered. If your oven is a fairly new model, I would turn it completely off and let the recipe do its magic. It wouldn’t hurt to leave a meat thermometer in the roast as it cooks the first time to check its doneness as it cooks; otherwise wait until the 2-hour mark. Let me know how it goes!

        • nessandri July 13, 2013 at 11:28 pm #

          Hey Russ,

          Thanks for the advice. I made this roast for my picky Italian husband and his family tonight. I was a little worried making this for the first time but I followed your instructions exactly. When it came out of the oven, it was not hot to touch, so I worried it wasn’t cooked – but sure enough when I sliced it, it was perfectly pink. (medium to medium well). It was a hit – so juicy! I coupled it with honey glazed carrots and mashed potatoes / gravy. I definitely will be making this again. Thanks so much!

          • Russ Crandall July 14, 2013 at 11:59 am #

            Awesome, glad it worked out!

  169. coffeetablecookbook July 11, 2013 at 11:28 am #

    Sounds so bizarre I may actaully give it a shot!

  170. Bebe July 16, 2013 at 10:20 pm #


    I’ve never had success with an eye of round roast. I tried this recipe and it turned out perfect, and my husband and I both just loved it! My next step will be to try my luck with the prime rib, which I’ve never tried.

  171. Cynthia July 17, 2013 at 8:48 am #

    Very disappointing. I checked it after 2 hours and it was stone cold. I’m now afraid to even use this roast in case it is spoiled.

    • John August 1, 2013 at 3:22 pm #

      Did you turn the oven on? LOL

      • Cynthia August 1, 2013 at 3:39 pm #

        Wow, that’s really profound, John. Of effing course I turned the oven on. I followed the recipe. It did not work.

        • John August 1, 2013 at 4:08 pm #

          You screwed up somewhere. Mine has a great crust and internal temp looking good so far. Mine has another hour to rest. May I suggest Hot Pockets? They have a new flakey, buttery crust.

          • Cynthia August 1, 2013 at 4:13 pm #

            Why are you such a d*ckwad, John? I didn’t screw up, I followed the directions and it didn’t turn out. At all. Just because yours turned out different than mine does not mean I “screwed up”. My best guess is that the mild warnings about ovens being different–especially gas ovens–are not sufficient. My oven clearly cools off much faster than the oven you used.

            Why you feel the need to be an insulting jerk just because someone else had a different experience than you is very odd. While I am preparing my hot pockets, I suggest you see a shrink to find out what your psychological problems are that cause you to feel the need to be verbally abusive to a stranger on a web blog.

        • John August 1, 2013 at 4:56 pm #

          You are a C**T. It shows in your posts. Like I said…you screwed up. Enjoy your Hot Pockets.

          • Cynthia August 1, 2013 at 5:03 pm #

            The single post of mine you had read before you started your campaign of attack was a matter-of fact three-liner. If you see “c*nt” in that, it’s your psychological defect, not anything about the post.

            Perhaps you are actually Russ, because I cannot imagine what motivation anyone who just happened upon this blog would have to even care much that someone else had a bad experience following this recipe.

            Either way, you are severely damaged to have such am extreme reaction to a routine post on a web blog. It’s almost funny how vitriolic you are. I’m thankful I don’t have to deal with you in real life, you must be an incredible pain!

            I won’t be replying to any more of your crap, nor following this thread, so have a ball continuing to show the world how much of an asshole you are.

        • John August 1, 2013 at 5:22 pm #

          I don’t know who Russ is. I assume he’s sorry he knows you. What I do know and saw right away is that you like to blame others for your failings. Following simple direction also seems beyond you. You have no sense of humor and like foul language. I hope Hot Pockets are within your skill set.

          • John August 1, 2013 at 5:41 pm #

            I hope Cynthia is hot. She aint nice and can’t cook so she will need to marry money.

          • Scott August 1, 2013 at 5:47 pm #

            I’m following this blog… unlike the uncooked experience, I recieved a piece of meat that was so overcooked it went to the dog. I have several Univ. degrees (doesn’t mean a lot but to show I’m not a stupid person) and I’m anal about following instructions. I’m beginnig to think the highly rated posts are from people directly related to the poster or from the poster themself.

          • john August 1, 2013 at 7:11 pm #

            My roast came out med to med well. I will leave it in the oven an hour less next time. I will also season it the night before. All in all it came out fairly well. My 5 dogs got a taste. I however only have 2 degrees.

  172. Ina Howe July 17, 2013 at 7:12 pm #

    This receipe turned out amazing! I did everything as suggested. We have a gas oven and I kept the temperature at about 170F and we live in the Caribbean. With this temperature our roast, after 2 hrs., had a crusty outside, and was well cooked with an internal temperature of 140F. I was skeptical but now I love the method. Could it work as well for pork loin or pork roast?

    • Russ Crandall July 18, 2013 at 5:11 pm #

      Ina it could definitely work with a roast, but I would suggest turning the oven down to 200 instead of turning it off completely, and checking it after an hour.

  173. John August 1, 2013 at 3:21 pm #

    In process of cooking right now. The roast was 4.5 lbs. I assume your rub portions were for a 3 lb. roast…I had to increase measurements significantly. I used thyme from my garden.

  174. Jessica August 4, 2013 at 4:13 am #

    First time making any kind of roast on my own and it turned out great! I did mix up the seasonings a little bit since I didn’t have any Thyme in the spice cupboard. The meat was a tiny bit more well done than I hoped, but to be honest I think I might have left it in longer than the 2.5hrs and it was only a 2lb roast. After it came out I poured the drippings into a small pot (there was only like maybe 1/8 cup of drippings), sliced about half of it and covered it. Then cut up some potatoes microwaved them on a plate to pre-cook them a little, turned the oven back on to 400, and then put the potatoes in the roast pan with some olive oil and stirred it around really well so that the potatoes were covered in what was left of the drippings and the herb rub that was left in the pan, then put the potatoes in the oven. Then I went back to the drippings in the pot, added some of the Cabernet Sauvignon I bought to drink with my meal to the drippings, along with like a tablespoon of butter, and cooked it down just a little; this created an awesome sauce to pour over the meat which I served with a little horseradish on the side.

    I don’t cook at lot, and I don’t have a lot of experience, but when I do, I love to cook things that allow for me to improvise as I go. Literally, my rub was created by pulling random spices out of the cupboard that I thought would be good on meat, I think I ended up using a ton of minced garlic (from the jar), onion powder, salt, pepper (from my McCormick grinder peppercorn medley using all 3 levels of coarseness), dried basal, dried oregano, ground ginger, and small amount of chili powder. I know, LOTS of flavors, but that tends to be how I roll when I cook. It turned out great. The crust was super intense with flavor and the inside was really savory, especially when I drizzled my sauce over it.

    Anyways, thanks for a great recipe that is pretty foolproof and I liked it almost as much as the prime rib my mom made last Christmas and considering this was 100x easier to make, and 10x cheaper, I’d say that’s pretty damn awesome! So, THANK YOU SOOOOOO MUCH!

  175. Ken August 5, 2013 at 6:16 am #

    Sorry this I an awful recipe don’t waste your time….

    • Bebe August 12, 2013 at 12:30 pm #

      I disagree with it being “awful”. I think it was “THE BOMB” — not “bombed”. I plan to make this again for the holidays instead of a turkey or ham. It’s a whole lot easier to cook than a turkey or ham — and less mess and spoilage. If you’re not an au jus cook, buy a McCormick au jus package. Add some of the drippings to the gravy and some flour to thicken it. You’ll have a wonderful meal.

    • Lucy August 20, 2013 at 9:25 pm #

      This is the recipe I used for my first roast last week, and it worked as PERFECTLY as the name of the recipe: Perfect Eye of Round Roast. I’ve been excited to comment about this success because I was serving it up to the fussiest roast eaters… they loved it. Everyone enjoyed it so much I did a little victory dance after they all left. So thank you so much I owe it all to you!!

      My roast: It came out perfectly medium with an even and moist bright pink all over. There were only three slight complications in my experience:
      1) When it was finished I was freaking out about if it cooked and I didn’t let it rest before slicing into it. Now the roast and I can rest assured.
      2) It really wasn’t warm after being locked up the last 2½ hours, but thats easy to work around…
      3) NO LEFTOVERS!! I’ll need to get a bigger roast next time.

      To any readers out there, as stated you have to trust the recipe. I must admit that it was nerve-racking for me the first time with possible oven variables etc, but I’ve already planned my next roast dinner. I’ve adjusted the bits and pieces from my first success, and I’m confident to move forward. I adapted mine just a touch by using fresh thyme instead of dried, and I laid the roast on a bed of squashed garlic cloves with more fresh thyme. It was really nice, esp bc we are huge garlic lovers here. There were hardly any drippings for a gravy, but since it didn’t get much of a rest I used those juices and cheated with some pre-made gravy and threw in all the squashed garlics.

      Good Luck!

      • Russ Crandall August 23, 2013 at 8:14 pm #

        Lucy, thanks for the feedback!

        • Lucy August 23, 2013 at 9:25 pm #

          Russ, do you think this recipe also works for lamb? Would the temp/cook time need to be adjusted for an easy carve (bone-out) leg of lamb? Thanks!

          • Russ Crandall August 23, 2013 at 10:00 pm #

            Lucy I think this recipe would work with any lean roast, lamb leg included.

          • Lucy August 25, 2013 at 8:11 pm #

            I just made a half lamb leg roast last night, second roast ever. It came out awesome!! It was a little rare in the middle, and I used rosemary instead of thyme. I cooked it in the same preheated oven on a preheated iron skillet griller on top of a bed of garlic, turned the oven on again with 12 minutes to go to make sure I served it warm… no problems, again! Stoked! Sadly no leftovers… I live at sea level. Perhaps elevation could be a factor in oven efficiency? Thanks again

      • Babs August 25, 2013 at 6:27 pm #

        Ok, after 3 hours of waiting the roast is ruined. Too well done and I took it out 12 minutes early. I bought a 3 lb eye of the round roast, brought it to room temp., mixed and applied the seasoning, preheated to 500F, put in the roast for 22 minutes and shut off the oven. I never opened the oven but the house began to fill with smoke. I waited 2 hrs and18 mins before I checked it with a thermometer….160F. :( I’m going to make a tuna sandwich and give the meat to the dogs.

  176. Muscato August 26, 2013 at 9:50 pm #

    This is the easiest roast recipe I’ve ever tried. I had a 2.5 pound eye of the round and played with the rub a little (salt, pepper, lots of garlic, fresh rosemary, whirled in the food processor with a dollop of olive oil). 20 minutes at 500 and then turned my gas oven down to 190 for two hours. It came out a perfect medium-leaning-toward rare (I like it rare-rare, but the partner, not so much) with the outside savory and browned. Sliced almost as easily as a really good prime rib, and with the pan juices I made a great cream gravy. This will be our new couple-times-a-month go to when we feel like red meat – fun to make something so delicious out of a relatively inexpensive cut. Thanks!

  177. DJ August 28, 2013 at 8:54 am #

    wish me luck, doing this tonight in a gas oven. I usually have great luck with following recipes. I will let you know how it turns out. but I feel I should marinate it a little.

  178. Kristin September 12, 2013 at 1:12 pm #

    Thank you so much for this recipe! It is so easy. My eye roast turned out absolutely perfectly, according to my husband and young kids.
    I am actually a long time non red-meat eater and, frequent cook. My husband is very happy with any hot meal but was completely FLOORED when he came home from work to this. I was so worried that it would be overcooked or what-not but it couldn’t have been better – or easier!

    I will definitely make this again. And I might add, used a gas oven. I did 28 mins on 500 degrees and 2 hours at 150 degrees. Thanks again! It was apparently better than steak, or any other roast beef he’s had!

  179. Tony September 19, 2013 at 7:32 pm #

    Recipe still going strong. Just tried it in a gas oven with the 170 degree modification and it came out perfectly. Thanks.

  180. peteAj September 19, 2013 at 7:53 pm #

    I tried this with a 4 pound piece, I threw in 4 large baking potatoes cut into 6ths(halved then in cut twice into thirds of the halves). I put pretty much a smaller bag of carrots in with it, halved. also celery and onion. about 5 stalks and one softball sized white onion cut to size. I put it all on a baking dish and it truly did come out like prime rib. I was worried the vegetables would either absorb too much heat leaving the roast underdone, or that the potatoes would be undercooked. turns out, the roast was perfect- the potatoes were excellent too. the carrots and celery were a little overcooked for my taste but I like a little bite to my veg. I guess next time I make this ill use the massive sized carrot and celery, that should fix the prob. I made a potato and onion soup and au jus on the side served with water rolls. I know it seems a stretch to serve the potato soup with roasted potatoes but it was a great pairing. much appreciation on the cooking method, worked great. im not much of a roast person, usually ribs and steaks and whatnot, but to be able to come out with a prime rib like cut from a cheap one is always welcome in my book.

    btw, I marinated the roast for 12 hours in beef stock, garlic, pepper, banana pepper, vinegar, salt, thyme and pineapple for 12 hours before I set it out to achieve room temp. not sure how much of a difference it made, but the finished product was delicious so it didn’t hurt. next time ill cook without the marinade to see if it mattered any. thanks again Russ. I can always return the favor and send you some good recipes that aren’t common knowledge; let me know the ingredients or the ethnicity of food you want to make and ill send you something excellent.

  181. Mary Frank September 22, 2013 at 12:24 pm #

    I have a brand-new convection oven. Any tips?

    • Russ Crandall September 22, 2013 at 1:35 pm #

      Mary, the time when the oven is off shouldn’t be affected, but the cooking time at high heat will definitely be affected. If I was in your shoes I would roast it for 5 minutes per pound before shutting the oven off. Let me know how it goes!

  182. Barry September 22, 2013 at 3:49 pm #

    Just made this eye round roast , awesome, tender all that you said it was going to be! I have a jenn – air stove and I should have taken it out in maybe 2 hrs instead of 2.5 was a perfect medium tho will be checking for more recipes from your site

  183. Mj September 29, 2013 at 7:39 am #

    I made a roast using this recipe several months ago. I just pulled another eye round roast out of the freezer and kicked myself for not writing the recipe down when I used months earlier. Sooooo glad I was able to find it again. This made a surprisingly delicious roast. Would recommend it to anyone- and will write it in my recipe collection this time!!

  184. Cheryl September 29, 2013 at 1:05 pm #

    I have been scouring the internet all morning for an eye of round roast beef recipe. After seeing all the great reviews on this recipe, I am confident I have found what I’ve been searching for. I’ve also just learned quite a bit about gas vs. electric ovens. Thanks for all the effort and hard work you put into this blog…I appreciate the knowledge! Can’t wait to start dinner!! ;)

  185. Cristi September 30, 2013 at 8:38 am #

    Going to try this today. My husband is not a beef fan and I don’t really know squat about cooking but after reading the recipe and all the comments I’m pretty sure that I can pull this off! Maybe I’ll even earn myself some flowers!

  186. Darlene Melkonian October 2, 2013 at 8:58 pm #

    I just want to thank you!! We are at the end of our cow we purchased(no pun intended) and I have all the cuts of meat I wasn’t sure how to cook. Hence we have had a lot of crock pot roasts and my hubby told me he wasn’t really a fan of “stews” ???I had 2 mini grass fed eye of rounds and a kid’s soccer game. I followed your recipe to the tee. Though one of the roasts was tiny tiny so it was a little tougher but we all LOVED it! I sliced the leftovers really thin to use for lunches tomorrow! My son said it was “brisket meets pork chop” LOL-thanks, again!

  187. Gary October 7, 2013 at 4:12 am #

    Awesome . Thank you. My nay sayer wife was skeptical. 500%?? Only took 3 hours to hush and quit telling me I am ruining a good piece of meat. Ummm . 2’99 a lb here. But was better than some 6’99 a lb meat I have bought. Ty Ooh . The best way to keep the wife from complaining for at least a 1/2 hour is to give something great to eat. This worked well thank you. But, I am afraid I’ll have 1500 lb wife if I use this too often. Thx again was perfect. Hello I’m not President Obama But, I endorse this message. Bon Appetite

  188. Susan October 8, 2013 at 7:33 pm #

    If I want this to be a little less rare, would I increase cooking time before shutting off oven?

    • Russ Crandall October 8, 2013 at 8:38 pm #

      Susan, as it stands I think this recipe is consistently at “medium” when left in the oven for 2.5 hours after 7 mins per pound at high heat. If you want it more cooked, try 8 mins per pound for something closer to medium-well.

      • Susan October 8, 2013 at 8:53 pm #

        Thanks for ur quick reply. Will give it a try.

  189. marilyn October 13, 2013 at 9:03 am #

    We like very rare beef….so should I remove roast from oven before 21/2 hrs?

    • Russ Crandall October 13, 2013 at 10:29 am #

      Marilyn, I would check it after 1 hour with the oven shut off.

  190. Nina October 13, 2013 at 10:08 pm #

    I have always shied away from eye of round because it can be so dry and tough, but I found one on sale that was too cheap to pass up. This recipe is so good! Thank you! It was really easy, too. The hardest part was the waiting for it to be done while smelling that wonderful aroma. I see why you suggested the movie. My oven isn’t very well insulated so I cooked it at 500 degrees and then turned the oven down to “warm” for an hour and 40 minutes. I put some baking potatoes on the oven rack. It all turned out perfect! Thank you! Thank you! I think that I need to go back now and have another little taste…

  191. Rachel October 15, 2013 at 6:13 pm #

    So I decided to try this recipe. I bought an electric thermometer that has the wire and sits outside the oven. I cook the roast uncovered at 500 degrees for 20 minutes. My roast is 2.71 lbs. I turn the oven off and leave it. It’s now been an hour and the thermometer is telling me it’s at 151 degrees! What do I do? Take it out and possibly ruin it, or leave it and possibly ruin it???? So I have decided to leave it and trust the directions as I’ve seen this recipe all over Google, even though it’s driving me nutzo watching the possibly defective thermometer. Will comment back when it comes out…

  192. Brandon October 18, 2013 at 11:48 pm #

    Decided to give this recipe a go, followed the instructions perfectly and the internal temp isn’t even over 105.
    Complete failure.
    Ruined a good piece of meat and an evening in with my girlfriend.
    Complete and total embarrassment that, quite frankly, has turned me off trying any more of your recipes.

    • Russ Crandall October 19, 2013 at 1:03 pm #

      Brandon, sorry to hear that. I realize that this recipe has a gimmick attached to it so there’s room for failure from time to time. If you do attempt to tackle it again, I would suggest leaving your oven on at 170-180 degrees after the first cooking period.

  193. Joe October 19, 2013 at 12:49 pm #

    The precook time should be based mainly on meat diameter, since the eye of round is an oblong cut. At some point weight should not be a determining factor since the heat will penetrate the meat from the sides. I think 56 minutes of precook for an 8 pound eye of round might be too much. Should there be a limit to the precook?

    • Russ Crandall October 19, 2013 at 1:01 pm #

      Joe, you’re right, I probably wouldn’t exceed 49 minutes (7 lbs). It’s hard to find an eye of round that’s bigger than that, but I’ve seen them from time to time.

  194. Michelle October 22, 2013 at 3:17 pm #

    OK, I just accidentally cooked the 2 lb 8 oz roast at 500 degrees for 25 minutes! With potatoes! Is it beyond hope?

    • Russ Crandall October 22, 2013 at 3:45 pm #

      Check it after 45 mins with the oven off and it should be okay.

  195. Barbara October 26, 2013 at 4:40 pm #

    I made this recipe a few weeks ago with success – but I can’t remember if I reduced the heat to 475 when I put in the meat (as suggested by Allrecipes) or left it at 500 (your version) for the initial roasting. Why is there a discrepancy I wonder … I am hoping for an answer, since you seem to take comments very seriously!

    • Russ Crandall October 27, 2013 at 9:47 pm #

      Hi Barbara, I found that upping the temperature to 500F encouraged a better crust around the roast. It ends up with a more cooked roast in the long run, but I think it’s a good trade off – the crust/inside combo after a 500F roasting is just more appealing to me.

  196. Vista October 29, 2013 at 6:09 pm #

    Thank you! I followed your instructions AND? DELICIOUS! I have to admit I was a skeptic; but when the roast was done & gone — I knew I chose the best recipe. I have an older over so I used the 170 rule, for 2 hours 15 min and Perfecto! I will be making it again and again. Talk about easy and yummy.

  197. Denise October 31, 2013 at 10:34 pm #

    I am a notorious skeptic at our house, and not too comfortable in the kitchen. I have a tendency to stick with the few no-fail recipes in my cookbook, but decided to be brave and try this one out. I’m so glad I did! I followed the instructions to the letter, and took the advice to lower the temp to 170 rather than shut off the oven completely. PERFECT! My husband made au jus for a dip sandwich, and I made a regular roast beef-type sandwich. We are both impressed – I will definitely make this again! Kudos, and thanks for sharing this awesome recipe.

    • Russ Crandall November 2, 2013 at 1:26 pm #

      Denise, sounds delicious, glad it worked out for you. We’ve also been making a jus for the roast lately, which will be in my cookbook.

  198. mike November 2, 2013 at 11:16 am #

    I have heard of this kind of cooking before but never tried it (scared of ruining a piece of meat). After reading a lot of comments on your recipe i am going to give it a try. I have a newer stove so i am going to shut it off completely, will let you know, thanks in advance..Mike

  199. Kelly November 3, 2013 at 7:29 am #

    The recipe was wonderful. Prettiest roast I ever made! Originally we cut into 1/2″ pieces and it was a bit tough. But I cut the leftovers into thin slices and it was amazing. I’m doing this one for Christmas dinner. Serving it with crusty french bread, horseradish, mustard & red onions. Your choice of making a sandwich!

  200. Rita November 3, 2013 at 1:23 pm #

    I really want to try this for dinner tonight, but like a lot of people have said, “afraid of ruining a cut of meat.” I am a little over 6000 ft here in Cheyenne, WY. My oven is only 2 years old. Should I improvise for altitude or just go with it as is?!

    • Russ Crandall November 3, 2013 at 1:54 pm #

      Rita, I’d cook it at 8 mins per pound during the high-temp phase, instead of 7 mins, then shut it off and check it after 90 mins.

      • Rita November 3, 2013 at 2:12 pm #

        Thank you! Wish me luck!!!

      • Rita November 3, 2013 at 4:07 pm #

        Oops! Forgot to ask……… Do I put the carrots and potatoes in while it’s roasting at 500 degrees, or wait until I turn the oven off???

  201. Amelia Boyken-Coates November 6, 2013 at 5:46 pm #

    My dear late mama’s late cousin Herbert “Hub” Curtis left this exact same recipe with Mama. He got his recipe from one of his good friend’s cooks after being served this mouth-watering delight. His friend? Miss Joan Crawford. Uncle Hub owned Pepsi-Co/Frito Lay…

  202. Jerry November 9, 2013 at 12:17 pm #

    Awesome,delicious. Made a 3 lbs a few weeks back, now trying a 6 lbs. perfect crust on the meat, med rare. the only thing I did different was to rub olive oil on the roast prior to the seasoning. Also tried to slice the finished roast very thin. 1/8 – 1/4 slices.
    I have a gas oven and after 2.5 hours the oven was cold and the roast was a little on the cool side. This time will try leaving the oven at its lowest setting.
    It’s exciting to have a new recipe come out so delicious! Thank you

  203. homeMADEhome November 9, 2013 at 8:51 pm #

    So SO disappointed!!! What could I have done wrong?? Followed your recipe to a T. Mine was a 2 1/2 lb. roast so cooked it 17min. At 500 then turned oven off and checked at 1 1/2 mark instead of 2 1/2 hrs. Overdone at 145* internal temp and like shoe leather…such a waste of money. What could I have done wrong? It was such a thick cut of beef! Thanks for any advice

    • Rita November 9, 2013 at 9:27 pm #

      I had a similar experience. Because I live above 6,000 ft I did 8 min/lb. my roast was nearly 4# so I cooked it at 500° for 30 min, them turned the oven off. I actual checked it at an hour because my meat thermometer was reading a high temp. It was close to med-well and we like med-rare. It wasn’t overly tough though, just cooked too done. Had good flavor but next time I’ll probably stick to the 7 min/lb at 500° and check it in 45 min. I definitely feel there’s potential to perfect it!!

  204. Shawna November 12, 2013 at 6:54 pm #

    Wow! I can’t get over the volume of responses to this post. Skeptical but willing to give it a shot. Worth it if there’s even a breath of a chance we won’t be eating a saddlebag. Don’t have time to wait out the 2 1/2 hrs in an oven that’s off but I’m gonna give it a go with the temp as low as I can go.

    • Scott November 12, 2013 at 9:15 pm #

      Funny how only the good reviews and those ‘in the making’ are sent to my inbox. The rub was fantastic but that couldn’t make up for the way over cooked piece of leather I experienced and I’m anal about following instructions.

  205. Lindsay November 13, 2013 at 7:56 am #

    I’m trying this tonight. I’m a little skeptical though. I can’t stand my meat overcooked. I’m looking for a perfect rare to mid rare. My roast is only 2.20 lbs. I have a brand new oven so it’s usually right on direction. How long should I let this sit in oven? Do I still do 10 minutes after covered? Please help!

    • Russ Crandall November 13, 2013 at 8:52 am #

      Lindsay, if you want to guarantee you won’t overcook the first time around, I would cook it at 500 degrees for 15 minutes, then reduce the heat to 170 and check it after one hour (and every 30 minutes after that) – this is assuming you have a quick-read thermometer. You’ll still want to rest the roast for 5-10 minutes before slicing. Good luck!

      • Lindsay November 13, 2013 at 8:46 pm #

        Well, I finally took the chance & made this tonight! Total success!!! Tweaked a few things due to my oven, but overall SUPER tender & flavorful!!! Two thumbs up! I look forward to more recipes! Thank you :)

  206. Ioa Byrne November 14, 2013 at 8:16 am #

    For those of you who have trouble with their ovens not retaining heat, here is a trick that I use for many differetn reasons when I need retained heat, and it works well. I make pizza once a week for my family and years ago bought a rack-sized pizza stone from B, B, & B. (It needs to be rack-sized and t about an inch thick; not one of those thin, round stones available in most grocery stores. The large ones are not expensive.) If you put it in the oven and leave it there – either directly on the oven floor or on a rack in a position lower than the roast – it will hold onto and slowly radiate heat into the oven for the 2 1/2 resting time. (Mine stays in my oven all the time just to even out the thermostatic on and off cycles as I bake or roast. ) My mother-in-law taught me this roasting method 30 years ago and even used it for expensive cuts of roast beef. It works great for them, too!

  207. Dave November 16, 2013 at 12:02 pm #

    I’m making this tonight for the first time. I have a long (12″) 4.6 Pound roast and I was unsure of the heat retention of my LG Convection oven. Would plugging the vent at the top of the oven help with this. I don’t want to leave the roast at 170 as I’m afraid I’d overcook it, and I’m equally uneasy about turning it off. The plan is 500 for 32 Min and turn the oven off with vent plugged (i’ll have a oven safe thermometer in while in the oven). Hope this works for me.

  208. Jen November 17, 2013 at 3:57 am #

    Loved this cooking method. Worked a treat! The meat was just perfect. Will be showcasing this one to my friends and family.

  209. jeff in ann arbor November 19, 2013 at 8:40 pm #

    My late mother discovered this method in the 70’s (after I’d left home) and swore by it. I just used it today with great results using a three pound roast from Costco (half of the original). I used Weber’s steak seasoning from Costco. Thanks! Rest goes for thin sliced roast beer sandwiches.

  210. Dino November 23, 2013 at 12:14 pm #

    This recipe works! Don’t be intimidated just try it, I have a gas oven and it cools down quickly, gas ovens are calibrated so that they only fire when the temp drops. First time I did this recipe I turned the oven to 150 and after an hour it didn’t feel right so I bumped it up to 200, when I pulled it out an hour later just to check the temp it was 135 degrees and perfect. Try adding a little lipton beefy onion (dry) soup mix to your rub and for the love of God DO NOT trim off the fat, you don’t do it for Prime Rib so why do it for an eye round!

  211. Dino November 23, 2013 at 12:30 pm #

    For those who overcooked it the first time, take it out and check the temp after an hour or so, no two roasts are the same, so depending on the shape not always the weight one may cook faster than the other, for example a long thin 4 pounder will cook faster than a short thick 2.5 pounder. Good luck and don’t give up!

  212. Charles November 23, 2013 at 4:13 pm #

    Hi, I tried this method/recipe last weekend turned out awesome . My question is would this method of oven cooking work with a flank steak? Hope to here from ya soon

    • Russ Crandall November 23, 2013 at 6:12 pm #

      Yep, flank should work well. let me know how it turns out!

  213. Roberta Rader December 1, 2013 at 8:19 pm #

    I followed the recipe exactly. I have a gas oven and therefore, after the initial cooking temperature of 500 degrees, I dropped the temp to 170 degrees. After 2 and a half hours, it was nowhere close to done. I cooked it another hour at 325 degrees and still not done. It has been in the oven now for 4 hours and still we have no dinner. We had mashed potatoes and vegetable for dinner and we’re hoping to have some roast beef sometime before we go to bed tonight for dessert. I will never make another roast like this again.

  214. Debra December 2, 2013 at 1:25 pm #

    Perfect! It looked professional and tasted yummy…used Montreal steak spice and served it with buttery new potatoes and honeyed carrots

  215. Lois December 7, 2013 at 7:59 pm #

    Followed the recipe perfectly with a very expensive eye round roast. Ended up with a big piece of leather. Thanks for nothing. What a waist of time and money.

  216. Marcy December 11, 2013 at 8:41 pm #

    Made this roast tonight, came out perfect! I had read a lot of the reviews and since I have a gas stove was worried, should I follow the directions or adjust per the reviews and leave the oven on 170? Since it was a small roast about 2lbs. I followed the directions and checked the roast with 45 minutes left. It was perfect 125 degrees, but oven was almost cold. Will use this recipe again, but will leave the oven on 170 if using a larger roast. Thank you so much for the recipe!!!!

  217. I'mHungry December 14, 2013 at 1:09 pm #

    I want to make this with potatoes, onions and carrots. Do I have to do anything differently?

    • Russ Crandall December 14, 2013 at 1:55 pm #

      Nope, just throw them in the pan with the roast. Maybe add a minute to the high heat cooking time to offset the extra stuff in the oven.

      • I'mHungry December 14, 2013 at 2:27 pm #

        Thanks. I think my oven runs hot, and I already turned it down. So, I’ll let you know how it turns out.

        • I'mHungry December 14, 2013 at 5:28 pm #

          It was a bit underdone so I put it back and set the oven on warm (200*) for about another 40 minutes. Turned out very juicy, and the vegetables were very tasty from cooking in the juices. The roast was a bit tough, though. I had rubbed in in a mix of spices from a local company called “southern new england spice company” and it was very tasty. All in all, I’d try it again. Thanks.

  218. cindy December 21, 2013 at 12:41 pm #

    Hi, I am doing 2 3# eye of round roast. Can I follow the same instructions for making one like you did?

    • Russ Crandall December 21, 2013 at 1:55 pm #

      Cindy, do the initial high-temp cooking for 25 mins and make sure the roasts have an inch or two between them, and you should be fine.

  219. Jessica Cheri December 22, 2013 at 6:08 pm #

    Our family likes our roast somewhere in between medium rare and medium. Like at any steak house, I shoot for medium rare, guessing it will be medium. I’m usually pretty spot on if I only leave a 4 pound roast in the oven for about an hour and 30 minutes, give or take (because you can’t really find a roast that is exactly 4 pounds).

  220. teresasfamilykitchen December 23, 2013 at 2:46 pm #

    Going to try this tomorrow for Christmas eve! Wish me luck!

    • Cathy Bailey December 24, 2013 at 1:01 pm #

      I am about to cook it right now. How should I adjust time for convection oven? I have a 5.5 lb. roast

      • Russ Crandall December 24, 2013 at 7:34 pm #

        Cathy, honestly I don’t know much about convection ovens, at least not enough to give you any guidance. Does your oven have an option to not cook it convection? I’ve cooked at other people’s houses and usually just switch it to conventional so that I don’t screw it up. Please let me know what you end up doing so that I can inform future readers, thanks!

  221. Kelly December 24, 2013 at 5:17 pm #

    These roasts were the hit of my family’s Christmas. I made two-five pound roasts at the same time. I followed the instructions and put my gas stove at 170 degrees. Used that meat thermometer and cooked until 140 degrees F (Med rare). Both roast look picture perfect and tasted great. Served room temp, sliced thin, with sandwich stuff (horseradish, mustard, rolls, etc) Yummy!

  222. Barry December 24, 2013 at 5:25 pm #

    Sorry to bother you on Christmas Eve just got in and the wife bought a top round 10 lb roast instead of the eye round roast can I cook it the same or do you have another recipe . Cooked the eye round many times and is delish please help me

    • Russ Crandall December 24, 2013 at 7:32 pm #

      Barry, top round should be fine. I would cut it in half and cook the pieces together but slightly apart from each other.

  223. Bill A December 24, 2013 at 5:42 pm #

    I tried this a week ago on a 6 lb eye of round as a test for Christmas Dinner for 20. I saw a similar recipe that recommended 5 min per lb, so I split the difference at 6min. I have a gas oven, and after all the comments, I was afraid to turn the oven off completely so I turned it down to it’s lowest setting (170F) came out a perfect med rare for me, my wife likes hers cooked to Well well (@#%$#%#) so I let her zap her slices in the microwave however she wanted. She loved it and said it tasted like Prime Rib.

    For Christmas I have 3 6lb roasts (spaced of course) and will do them for 7 min per lb to adjust for the extra mass. I’ll put one of the three roasts in 7min ahead of the other two to roast it a little more done for those who like supple leather-ed beef,LOL. I’m not sure if doing three roasts at the same time affects the cooking time so I’ll check the internal temp at the 2 hr mark.
    I’ll report back after Christmas.
    God Bless you all and a Merry Christmas!

    • Russ Crandall December 24, 2013 at 7:32 pm #

      Bill, thanks for the feedback! Merry Christmas!

      • Julie Sinatra-Leazott December 24, 2013 at 11:42 pm #

        Hi Russ, I’ll be making the Eye round roast tomorrow. I’m cooking qty 2 – 2 1/2 ish roasts. How do I adjust the cooking time. I’m using an electric oven. Thanks! Merry Christmas!!!

        • Russ Crandall December 25, 2013 at 8:57 am #

          Julie, just so I understand, you are cooking two roasts that are about 2.5 lbs each? If so, I would cook them for 17 mins at high heat, then turn it down to 170, and check it after an hour (and every 30 mins after) to your desired doneness.

      • Bill A January 3, 2014 at 6:20 pm #

        Thank Russ for your recipe.
        Most everyone loved the roasts. Because of hungry people showing up early ( when does that ever happen?) I only let the 3 roasts sit at 170 deg for 2 hrs. had they not been banging their knives and forks on the table I would have left them in another 1/2 hour to perfection. I’ll have to re educate my family on the meaning of Christmas and teach them the virtue of Patience as opposed to the sin of Gluttony.

        The roast I put in early came out medium and the other two came out rare/medium rare. I like most of the family, like my roasts med rare and the few others had to zap or put their slices back in the oven. I augmented the drippings with beef broth and made a nice Au Jus.
        All in all it was a great success and I had plenty leftover that I sliced very thin and made into into Italian beef sandwiches.
        Thanks again and have a Blessed New Year.

  224. Thomas Mitchell December 25, 2013 at 2:59 pm #

    Just a note of thanks for this AMAZING recipe. Without going into the messy details, I found myself in the position this year of having to cook a last minute Christmas dinner for my mother. I am no kind of cook, but the roast I made using this recipe turned out to be one of the best pieces of meat I (we) have ever eaten. Mom loved it. She asked me when I learned to cook? I happily gave you full attribution. She is off taking her post dinner nap now. Couldn’t have been a better Christmas.

    Thanks again, and MERRY CHRISTMAS!

  225. firoart December 25, 2013 at 5:34 pm #

    hi there, Its Christmas day here and i am trying this dish tonight(its cooling down in the oven now). I know you said don’t cook this for the guests if its your first time. i have made eye of round roast before and i am willing to take a chance on this new recipe. looks delicious.

  226. Sarah December 25, 2013 at 8:52 pm #

    I’m making the roast right now, I have the oven set to 170 and I feel like it should be further along in the cooking. It’s been cooking for about an hour and a half I’ve only opened the oven twice in that time. Should I turn the heat back up then down again? Or should I put my roasting pan lid on? Thanks for any help.

    • Bill A January 3, 2014 at 6:22 pm #

      Sarah, trust the system. Don’t open the oven and let it go for the full 2 1/2 hours.

  227. Claire December 26, 2013 at 1:28 pm #

    I can’t begin to thank you enough for having this recipe. It totally saved my Christmas Dinner! :) When I purchased the eye round roast, I thought it was just like any other roast my mom had prepared during the holidays. Little did I know that if I had followed her old family recipe, I would have ended up with a 3lb lump of leather. :\
    I have a very old gas stove (picture – harvest gold circa 1960’s), it works just fine for most everything. But I paid extra attention to your directions for a gas stove. My roast was just under 3lbs., I used garlic powder, seasoned salt and black pepper. Roasted it at 500 degrees for 18 minutes and then lowered the temp to 170 degrees where I left it alone for 2 hours and 15 minutes. It was all I could do to wait the extra 10 minutes after I took it out of the oven to see how it was. It was worth the wai………it was the tenderest, juiciest roast beef I have ever had in my life! :) The family couldn’t stop raving about how delicious it was! :) So, thank you again, for my Christmas gift. Happy Boxing Day, and I wish you all the best for the coming new year! Oh, and you most definitely have a brand new fan!! :)

  228. Adrienne Caldwell December 27, 2013 at 4:08 am #

    Hi Russ. I was going to try this recipe for Christmas dinner but got sick so I am trying it now. I roasted a 3 lb eye round at 500 for 25 in a newer electric oven THEN added the baby potatoes and sliced carrots (coated in evo and same spices as roast). I read in others who tried this recipe that the veggies are better added at the beginning. I’ll let you know how it turns out. BTW I am so tempted to open the door and look : )

    • Adrienne Caldwell December 29, 2013 at 6:35 pm #

      O.K. The roast was perfection. That is one problem solved. The problem with the potato and carrots was that I put them in AFTER the high roast temp. Will try again. Think I will buy a high rack for roast so I can add water for potato and carrots.

      • Russ Crandall December 29, 2013 at 10:21 pm #

        Adrienne, thanks for sharing! I meant to write back earlier, but yes, you’ll want to add the veggies in right from the start. Also, no need to add water – that will just steam everything up – instead, toss the veggies in a little fat (duck fat would be best, but olive oil would be okay too) before putting them in the pan with the roast.

  229. Elisanne M. Mead December 27, 2013 at 1:02 pm #

    I had a 1.75lb. roast with no fat. I cooked the roast following the above directions bu
    for just over half the time. I roasted for fifteen minutes etc. As the roast had no fa
    I made a woven mat of bacon which I placed over the seasoned roast .
    It was perfectly cooked and quite tender. I will make this again !

  230. Becky December 29, 2013 at 7:36 pm #

    I just made this tonight in my old gas oven and it was great! I used a 2.2 lb eye of round roast and did 16 minutes at 500 degrees, then 2 hours at 200 degrees. It came out medium (125 degrees) and was juicy and flavorful! I used a tsp of pepper, and I like spicy, but it was too much for the small roast- maybe 1/2 tsp would have been better. I also put quartered sweet potatoes under the roast and they didn’t cook at all, so I don’t recommend that part. The roast itself was fantastic, though. Thanks!

    • Russ Crandall December 29, 2013 at 10:22 pm #

      Becky, thanks for the feedback! Sorry to hear that the potatoes didn’t come out very well – maybe cut them smaller next time and toss in oil beforehand?

  231. Carol December 29, 2013 at 7:38 pm #

    I tried your recipe for eye of round roast and was absolutely amazed at the end result. This was the best roast beef I have ever cooked. I was so happy with the method of cooking that I tried it on a NY sirloin which is a more expensive cut of beef and had the same wonderful results. I do use an electric oven. This is a no brainer way to cook a roast. I might add that I have been cooking for my family for 54 years and this shows that you can always learn something new. Thank you so much.

  232. Greg January 1, 2014 at 8:53 pm #

    I’ve cooked eye of round a few times before and it always came out tough, so I didn’t think this recipe would be any better than the ones I’d used before. However, in an ecumenical spirit I gave it a try.

    Now I’m a believer. The meat was uniformly pink throughout, tender, juicy, and loaded with flavor. It truly made a $10/lb cut taste like prime rib, but without all the fat. Even She-Who-Is-Never-Pleased liked it.

    Having a gas oven I used the 170-degree method, and a 2 1/2 lb roast was perfectly done after 15 minutes on high heat and 2 hours on low. I did try scattering some potatoes and carrots in the pan but they came out dry, so in the future i’ll cook them separately.

  233. O'Brien January 2, 2014 at 6:05 pm #

    Used this recipe for our Christmas dinner and it turned out awesome. Served it with red wine chicken and everyone ate it all up. Thanks for a great and easy recipe!!

  234. Katie Gallant January 3, 2014 at 5:46 pm #

    Made this tonight for my family. Sliced it extra thin, like sandwich meat, came out perfect. I have a gas oven so after the initial 20+ min at 500, I lowered the heat to the lowest setting (170) and cooked for 2 hours. I also tossed some baby potatoes in olive oil and salt and pepper and placed them in the roasting pan with my beef. Thank you so much for this recipe! I will definitely be making it again.

  235. McElligott of the Willamette Valley January 4, 2014 at 9:42 pm #

    The two hours is a long wait with a bourbon and splash of water. I’m manning up and doing it but dang that’s a long time. I’m in agreement the grass fed beef is better but everyone has their opinion on the matter. Love this website and am doing the Shirred Eggs for breakfast.

  236. Matt E. January 5, 2014 at 2:30 pm #

    I’ve made this once before, and it was indeed perfect. I was going to attempt it again this evening but am a bit concerned about the fact that my roast is less than 2 pounds…any advice? also i was thinking about throwing some potatoes in the roasting pan. Would you advise against roasting veg with this method? Thanks!

    • Russ Crandall January 5, 2014 at 2:53 pm #

      Matt, I think if it’s under two pounds I would cut a minute or two off the high-heat time and don’t let it sit for a full 2.5 hours – maybe check it after 60 minutes. Potatoes should be fine, just toss them in oil and s&p beforehand, and don’t crowd them around the roast too tightly. Good luck!

      • Matt E. January 5, 2014 at 4:23 pm #

        Thanks a million! Your recipes are great. Just read your page. Glad your’re doing better. I’m 23 and just got a new prosthetic aortic valve made from a cow’s pericardium so I make those same bad grass/milk jokes too. Keep on keepin on, my friend!

  237. Sue January 5, 2014 at 3:25 pm #

    I’m making this recipe now, can’t wait to see how it comes out. I’m a fairly good cook, but can’t cook a roast to save my life, so we shall see!

  238. Ann Eidt January 6, 2014 at 4:05 pm #

    do you cook 8 lbs. of meat the same way?Thanks, Sissy

    • Russ Crandall January 6, 2014 at 5:04 pm #

      Sissy, you can, but when it gets beyond 6 lbs I would say that there’s a lot of room for error. I would cut the roast into two 4-lb roasts and roast them next to each other (but a few inches away from one another), with an initial high-heat roast of 30 mins instead of 28.

  239. LSDetroit January 18, 2014 at 7:07 pm #

    I actually first heard of this recipe applied to a Prime Rib roast and it was hands down the best I’ve ever had. Give it a try sometime with added Rosemary.

  240. Jaclyn Poll January 18, 2014 at 8:22 pm #

    I made this tonight for my family, and everyone loved it! I was so relieved – I had no idea how to make this normally tough roast palatable, and this recipe was fantastic. It was also so easy!!! I graded papers, watched tv, and did laundry all while it was cooking! I will definitely make it again. Thanks!

  241. Gary A January 19, 2014 at 3:03 am #

    Going for round two. No pun intended. First time ,It was excellent. My hat off to the chef.

  242. ChuckA January 19, 2014 at 7:04 pm #

    I bought a 3.8 lb eye round on sale, cut it in half and put it in the freezer. Thawed out the first half last night and cooked it today. For a 1.6 lb roast, I did 12 min at 500 F. I put a couple of cut up red bliss potato wedges and s few carrots in the pan with the roast. (I mircro-waved the potatos and carrots s minutes before adding them to the roasting pan. I was going to do 2 hours at 200 deg. F, but after 1 hour the meat thermometer read 160 F, so I pulled it out, and let it stand about 15 minutes. The timing worked out OK becasue it was just my wife and I and it would have been a late dinner if it needed the full 2 hours. The roast was juicy & perfect with a warm red center. I’ll need to remember this when I cook the other half of the roast that is still in the freezer.

    • Russ Crandall January 20, 2014 at 2:58 pm #

      Chuck, thanks for the feedback, glad it worked out!

  243. Dave January 21, 2014 at 7:38 pm #

    Great recipe! I followed the directions for a gas oven. 3lb roast 20 minutes at 500 deg. then 30 minutes at 170 deg. The roast came out perfect. Highly recommend this method.

    • Dave January 21, 2014 at 7:43 pm #

      ( 30 minutes at 170 deg.) was a misprint. The correct time at 170 deg. was 1 hr. Sorry about the confusion.

  244. Dave January 21, 2014 at 7:41 pm #

    Great recipe! I followed the directions for a gas oven. 3lb roast 20 minutes at 500 deg. then I hr at 170 deg. The roast came out perfect. Highly recommend this method.

  245. Sid Wood January 23, 2014 at 9:48 am #

    Any tips for using a fan convection oven, or should we just use the regular oven setting on it??

    • willam January 23, 2014 at 10:06 am #

      Convection ovens cook faster. You might have to turn the temp down to 475 or lower the time per pound.

    • AnneBK January 26, 2014 at 9:30 pm #

      Yes! Use a meat thermometer and watch it carefully!! In my convection the roast was done in LESS than 1/2 the time! Actually, I would not try this without a meat thermometer. If you get it right, though, and pull it at 135 – 140, and let it rest for 30 minutes, it will be a perfect med rare, fairly tender and quite delicious.

  246. David and Joelle January 26, 2014 at 7:23 pm #

    Just made this roast out of some local source grass-fed beef. Holy cow!! It was the best roast my wife and I have had.
    What a great and simple way to make a roast.
    Thanks for the recipe. I think I’m going to have to keep this site close for more kitchen creations.

  247. AnneBK January 26, 2014 at 9:24 pm #

    I did this tonight with two, 2.7 pound eye of round roasts and followed the cooking directions cooking exactly. I took the roasts out of the frig about 50 minutes before cooking and they never came near room temp (only got to 41*) but I didn’t worry too much about that. I used my own coating after rinsing and drying and rubbing with EVOO. I put them side by side, 4″ apart on an open rack that was set in my broiling pan (lined with heavy duty foil.) I gave the oven 30 minutes to get to 500* and hold. I used the Convection Roast setting.

    As I did not trust the process, I put a thermometer probe in each roast. I put them in the oven and dropped temp to 475*. After 24 minutes (7 per pound) I turned it off. That was 3:10p.m. I set the thermometers to alert me when the roasts reached 130*. I was in my office on the phone and didn’t hear the beeper when it went off in less than an hour! At 4 I went into the kitchen and looked at the thermometers. To my horror one read 140* and one read 144*. I had intended to pull them at 135, knowing they’d continue to cook to a perfect medium rare. I pulled them out immediately, although dinner wasn’t until 5:30! I covered them loosely with foil and left the probe in one of them and fretted as the temperature continued to rise. I thought I might be rendering shoe leather.

    As it turned out, we were able to get the rest of the dinner on the table at 5:15. The roasts were medium to med rare, with a nice medallion of pink in the middle all the way through. Not quite what I’d wanted, but juicy, reasonably tender and quite flavorful.

    Bottom line – USE A THERMOMETER!! Watch it! I will definitely use this recipe again but no way did I need 2 1/2 hours! It would have been inedible. I suspect it’s a really tight oven (GE Profile) and held the heat well. The family inhaled these roasts and begged for enough thinly sliced leftovers for a sandwich.

    • Russ Crandall January 26, 2014 at 9:41 pm #

      Anne, thanks for the great feedback. You much have a killer oven; done in less than an hour!

      • Chet January 27, 2014 at 12:24 pm #

        I do it like prime rib in my gas oven. Roast sits till almost room temature use your favorite rub then roast at 450 degrees for 15 Minutes. Reduce heat to 250 degrees and roast for 20 to 30 minues per pound. 20 minutes is usually rare, thats the way I like it. I’ve roasted vegtables in the pan and without them. Its up to you.

  248. Becky February 5, 2014 at 5:57 pm #

    This recipe is wonderful for Elk roast too for all the avid hunters out there! I have cut back the time on cooking to 6 minutes per pound and it is amazing, juicy and tender! Thanks for such a great recipe and alternative to cooking Elk!

    • Russ Crandall February 5, 2014 at 8:21 pm #

      Becky, thanks for the feedback! Now to get me some elk…

  249. foodiemominwestchester February 5, 2014 at 6:12 pm #

    Fantastic method, Russ! I just used it for a 3.5lb. eye round. Washed, dried and olive-oiled the roast and covered it with a paste of thyme, fresh garlic, sea salt, black pepper, celery seed, dried dill, and rosemary that I made in a mortar and pestle. I added a bag of baby carrots, about 2 dozen button mushrooms, some thickly-sliced red potatoes, and about 18 cleaned and trimmed red pearl onions around the meat. They were lightly coated with olive oil, salt, pepper, thyme, and rosemary before they went in. No cover, no liquid. Roasted at 500 degrees for 25 minutes and then at 170 for 2 hours and about 40 minutes. Perfect medium/medium rare and the vegetables were completely cooked, not overcooked. I did a quick pan jus with some leftover merlot and butter. There were sufficient drippings and cooked herbs to make it wonderfully tasty. My roast-beef-hating teen inhaled everything and had seconds. Thanks so much!

    • Russ Crandall February 5, 2014 at 8:21 pm #

      Awesome, glad you guys liked it! “Teenager approved” is a very big deal :)

  250. John February 5, 2014 at 10:55 pm #

    If one wanted to marinate the roast overnight in a bag, etc., would that distort the process (e.g., do you have to stick to the rub at room temperature)? I have a marinade recipe I’m curious to try but it can wait if need be.

    • Russ Crandall February 6, 2014 at 6:00 am #

      John, marinating overnight should be fine. I would still let it sit out for 30 mins before roasting. You could always try it each way to see how you like each variation!

      • John February 6, 2014 at 12:37 pm #

        Thanks. Should I make downward adjustment to searing/cooking time if smaller roast (1.7#)?

        • John February 9, 2014 at 3:35 pm #

          Because of smaller size, I did 11 minutes sear and 90 minutes off. Should have checked earlier than 90 minutes because it came out medium well, which is more than I would have liked. But the kids loved it; didn’t even ask for gravy. Next time on a roast of that size, I will sear even less and/or just do 1.25 hours off. Thanks!

  251. Meghan February 9, 2014 at 4:49 pm #

    I am going to try making this tonight, but I have a tiny piece of meat because it’s just for my husband and myself. It only weighs just over 1 3/4 lbs, and we like it medium rare. I know I need to cook it for just about 7 min on 500, but do I still leave it in for the full 2.5 hrs with the oven off even though it’s such a small roast?

    • Russ Crandall February 9, 2014 at 6:13 pm #

      Meghan, I would cook it for an hour, but maybe check it after 30 mins if you want it med-rare. Do you have an instant read thermometer? If not, just squeeze it to check for doneness – if it’s not firm at all, it’s probably still pretty rare.

  252. Phil Chartrand February 11, 2014 at 10:56 pm #

    Reblogged this on My Food Blog and commented:
    Fantastic Website & one of many good recipe finds there.

  253. Evette February 13, 2014 at 10:03 am #

    Any other cuts of beef that this works for?

    • Russ Crandall February 13, 2014 at 11:02 am #

      Evette, any lean roast will work – top round, london broil, etc.

  254. betty berry February 16, 2014 at 9:46 pm #

    could this recipe be uses with a rump roast? Made it with eye of round and it was great!!! Thanks

    • Russ Crandall February 17, 2014 at 12:59 pm #

      Yep, rump roast would work well with this recipe.

      • betty berry February 17, 2014 at 7:17 pm #


  255. Mary February 19, 2014 at 6:32 pm #

    I followed your recipe exact. It was a perfect medium rare. The rub was perfect. I will never use crock again for this. I don’t understand all the issues with this. I used a convection bake. Thanks for helping me kick it up a notch.

  256. Jen February 24, 2014 at 4:39 pm #

    My roast is frozen and it is 1:40pm will it work with a frozen roast?

    • Russ Crandall February 24, 2014 at 5:35 pm #

      Jen, I would wrap it tightly in a resealable plastic bag and put it in a cool water bath for an hour or too to thaw it. I don’t think it’d work with a frozen roast.

  257. Bob February 26, 2014 at 1:51 pm #

    Have anyone noticed any differences between traditional electric stoves, and the self cleaning oven kind? We just got a new GE, traditional burners and oven, which replaced a 35 year old one. But I notice a lot of heat comes out the right rear burner when the oven is on. I am wondering if this is normal or something for a self cleaning oven specifically. I will try your receipe tonight.

    • goatsandgreens March 10, 2014 at 6:59 am #

      It happens with my 30-40 year old non self cleaning oven, too — so much so that something heavy duty melted to that back burner…

  258. Rich March 10, 2014 at 2:37 pm #

    Hey. I’m going to try this with a Griswold #7 Tit top Dutch Oven I found in my uncles basement. When I put my 2.5 lb roast in the 500 degree oven, do I keep the lid on the Dutch Oven, or am I just using the pan?

    • Russ Crandall March 10, 2014 at 4:05 pm #

      Rich, you don’t want to use the lid at all in this recipe.

  259. Peter March 16, 2014 at 3:11 pm #

    Help, oven is preheating, I’ve got the roast seasoned and ready to go but don’t have a roasting pan!!!!! what is my alternative?

    • Russ Crandall March 16, 2014 at 8:24 pm #

      Hi Peter, I definitely got to this comment too late, but I would say any cooking surface would do – we actually roast ours directly in a stainless steel or cast iron skillet, so that we can use the drippings for a pan sauce afterwards.

  260. sherry tate March 18, 2014 at 5:43 pm #

    Terrible roast, dry and well done.

    • Russ Crandall March 18, 2014 at 7:41 pm #

      Sherry, can you please expand upon your experience? Did you follow the instructions at the bottom of the recipe for first-time attempts?

  261. Mary T. March 24, 2014 at 11:30 am #

    I made two roasts again yesterday for a family gathering and have finally gotten over the fear of roasting at 500 and leaving in the oven for 2 1/2 hours but once again it came out just great. They were a little over medium and the sauce from the drippings was great. I was always worried that it would cook too much at the 500 degrees but the oven cooled down just enough to make them cook nicely. To keep them rarer next time I may remove 1/2 hour earlier other than that just GREAT!