Eye of round is a large, tough cut of beef that requires a long roasting process to tenderise the meat. If prepared correctly, eye of round will be juicy and flavourful when finished. Oven roasting the meat at high temperatures is one of the easiest ways to tenderise the meat. Roasting eye of round requires approximately 10 minutes of preparation time and 3 hours of baking time. Know the weight of your roast before beginning to ensure the meat cooks correctly.
- Skill level:
- Moderately Easy
Things you need
- 2 tbsp ground black pepper
- 2 tbsp salt
- 3 tbsp minced garlic
- Small bowl
- Roasting pan
- Meat thermometer
- Sharp knife
Preheat an oven to 260 degrees Celsius.
Combine 2 tbsp ground black pepper, 2 tbsp salt and 3 tbsp minced garlic in a small bowl. Stir with your fingers until all ingredients evenly combine.
Rub the seasoning mixture over the exterior of the round eye roast and place it into a roasting pan. Place the roast into the preheated oven.
Turn down the oven's temperature to 218 degrees Celsius and bake the roast for 8 minutes per pound. For example, if the roast weighs 1.81 Kilogram, cook for 32 minutes.
Turn off the heat on the oven and leave the roast inside for 2 1/2 hours. Do not open the oven door until the time is up.
Remove the roast from the oven and place a meat thermometer into its centre. The meat should be at least 62.8 degrees Celsius. If not, place it back into the oven and bake for 20 minutes at 218 degrees Celsius.
Slice thinly and serve while hot.
Tips and warnings
- Add any of your favourite meat seasonings to the mixture to customise the recipe.
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