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Perfect High Temperature Eye of Round Roast

90 min 6 servings Medium
The eye of round roast is a lean cut of beef that can be challenging to cook perfectly. However, using a high-temperature roasting technique, you can achieve a beautifully browned exterior with a tender, juicy interior. This method is ideal for those who want to bring out the best in this economical cut of beef. This version of the recipe focuses on simplicity and effectiveness, making it suitable for both novice and experienced cooks. The high heat ensures the roast develops a delicious crust while keeping the inside moist and flavorful.

Instructions

1

Prepare the Roast

Remove the roast from the fridge and let it sit at room temperature for 30 minutes. Preheat your oven to 500°F (260°C).

Pro tip: Allowing the meat to reach room temperature ensures even cooking.

2

Season the Roast

Rub the roast with olive oil, then season all sides with kosher salt, black pepper, and minced garlic.

Pro tip: Ensure the seasoning is evenly distributed for consistent flavour.

3

Sear the Roast

Place the roast on a rack in a roasting pan. Insert it into the preheated oven and roast for 7 minutes per 500g (1 pound) for medium-rare.

Pro tip: Use a rack to allow air circulation around the roast.

4

Monitor the Temperature

Check the internal temperature with a meat thermometer. It should read 60°C (140°F) for medium-rare.

Pro tip: For more well-done meat, cook a little longer until the desired temperature is reached.

5

Rest the Roast

Turn off the oven and leave the roast inside with the door closed for 20 minutes to rest.

Pro tip: Resting allows the juices to redistribute, making the roast juicier.

6

Slice and Serve

Remove the roast from the oven and transfer to a cutting board. Slice thinly against the grain and serve immediately.

Pro tip: Slicing against the grain ensures tender pieces.

💡

Tips & Tricks

  • Ensure the roast is at room temperature before cooking.
  • Use a meat thermometer for accurate doneness.
  • Let the roast rest to retain its juices.

Frequently Asked Questions

What is the cooking time for eye of round roast?

The cooking time is approximately 7 minutes per 500g (1 pound) at 500°F (260°C) for medium-rare.

How do you make eye of round roast tender?

Using high heat to sear and resting the roast in the oven after cooking helps keep it tender.

What temperature should an eye of round roast be cooked to?

For medium-rare, cook until the internal temperature reaches 60°C (140°F).

Can you cook an eye of round roast at high temperature?

Yes, cooking at a high temperature creates a crust while keeping the inside juicy.

How long does an eye of round roast need to rest?

Let the roast rest in the oven, with the heat turned off, for 20 minutes.

Serving Suggestions

Serve this roast thinly sliced alongside classic sides like roasted potatoes and green beans. A rich gravy or horseradish sauce complements the beef beautifully. This roast can be prepared ahead of time and stored in the refrigerator for up to three days. Reheat gently to maintain its tenderness, or enjoy cold in sandwiches.

Nutrition per serving

320

Calories

46g

Protein

15g

Fat

1g

Carbs

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