Tender Eye of Round Roast Beef, crusted with garlic herb seasoning, makes the perfect main dish for your weekly Sunday dinner but also great for special occasions or holidays. This fool proof off-oven cooking method results in perfectly medium rare, juicy roast beef every time.
Jump to:
I know making a whole roast anything can be intimidating. I promise you, making this tender eye round roast is an easy way to get a show stopping meal on the table with minimal fuss. The trick to this recipe is following the cooking and serving instructions exactly for perfectly cooked, melt in your mouth slices of well seasoned roast beef.
This roast is great for a Sunday dinner with all of the fixings or for a holiday when you need to feed a crowd like Christmas or Easter. It works great with all types of dishes but we love this sauteed baby broccoli and red skin mashed potatoes, and this old fashioned pound cake for dessert.
Why You Will Love This Recipe
- Amazing Flavor: Like slow roasted beef tenderloin, this cut of meat can stand up to a generous amount of seasoning. Whole cloves of fresh garlic, dried herbs and a little bit of salt and oil get mashed together to coat the entire piece of meat and create a delicious crust while it roasts.
- Budget-friendly Cut of Beef: This cut is a bit cheaper than other types of beef, mainly because it tends to be a bit tougher, but I promise you it will still taste great and you will love the savings!
- Simple Cooking Method: My recipe uses the off-oven cooking method. Who knew you could cook meat in an oven turned off. Sounds crazy, I know. But trust me, if you follow these exact steps I give you, you'll be amazed at yourself and the amazing roast you prepare.
What is Eye of Round Roast?
Eye of round is a boneless roast that looks like a tenderloin, but it's much tougher. It's an economical cut of beef from the hindquarter of the animal best enjoyed medium rare and sliced thinly against the grain.
Ingredients
All you need is a few simple ingredients to make a stunning roast beef for dinner.
- Eye of Round Roast: You're going to need about a 2-3 pound roast. I do not recommend trying this cooking method with another cut of meat.
- Homemade Seasoning Blend: You will need dried basil and oregano, fresh minced garlic, black pepper, kosher salt, and red pepper flakes to rub on the round eye roast before cooking. You can definitely experiment with your favorite dried herbs and use Italian seasoning, thyme, rosemary or any other combination of your choice. Leave the red pepper flakes out if you prefer a milder flavor.
- Avocado Oil: You can also use any other high heat neutral-flavored oil. We will be rubbing this into the beef before adding the seasoning. It aids in cooking but also acts as the glue to keep the seasonings in place.
How to Cook the Perfect Eye Round Roast Beef
The off-oven cooking method is the best way to cook an eye round roast without any guesswork.
⭐️ PRO TIP: To be successful with this recipe, the most important thing is to follow the instructions exactly. Do not deviate from the plan! You'll roast for five minutes per pound and then turn the oven off and let it finish in the residual heat. After about 90 minutes, your roast will come out at a temperature between 125 and 130 degrees for perfectly cooked medium rare roast beef.
Step 1: Prep the roast. Remove the roast from the fridge, pat dry the outside with paper towels and rub down the whole thing with one teaspoon of kosher salt. Let it sit on the counter for about 45 minutes to an hour. This will give the salt time to penetrate and tenderize the meat as well as the roast to warm up a bit.
Step 2: Preheat and make the seasoning blend. Set your oven to 500° F. Be sure to give your lenty of time to come to temperature. We want it hot before adding the roast. At this time you also want to mix together the garlic, herbs, and spices with your oil in a bowl.
Step 3: Add the seasoning. Coat the roast in the seasonings and place it on a baking sheet fitted with a rack.
Step 4: Cook and Serve. Roast for EXACTLY five minutes per pound. If your eye of round is 2.5 pounds, you roast for 12 minutes and 30 seconds. Be precise. Turn the oven off and do not open it for EXACTLY 90 minutes. Remove the roast from the oven and check the internal temperature with a meat thermometer. It should be between 125 and 130 degrees. Tent the roast with foil and let it rest for 10-20 minutes before slicing thinly against the grain with a serrated knife.
Jessica's Cooking Tips
Here are the critical steps for getting a perfect beef roast. I promise -- if you follow them you will have a well-cooked roast.
- Know the exact weight. We will cook the roast for EXACTLY 5 minutes per pound. No more, no less. If you buy from the grocery store, the weight should be on the packaging sticker. Using a kitchen scale to double check is absolutely worth the trouble. Do not estimate here. If your roast is 2 pounds, you roast for 10 minutes. If your roast is 2.5 pounds, you roast for 12 minutes and 30 seconds. Be exact.
- Know your oven temperature. All ovens are different. I keep an oven thermometer hanging on my rack in the oven so I always know the exact temperature of my oven. They can vary a lot which can really throw off your recipe.
- DO NOT open the oven! Under any circumstances! You will be so tempted to do it. DON'T!
- Slice thinly against the grain. This part matters. If you slice it any other way, you will still have a tough roast! Use a good serrated knife. If you have an electric knife, this is the time to bust it out!
Serving Suggestions
You can't really go wrong when choosing dishes to pair with your eye round roast beef but here are some ideas for a bit of inspiration.
- Stick to the classics with a serving of mashed potatoes or kick things up a notch with chipotle mashed sweet potatoes or mashed potato squash. These crispy smashed potatoes go great too!
- For special occasions offer up these olive and cheddar jalapeno poppers to whet their appetite! A steakhouse wedge salad makes a nice addition for the meal.
- This roast beef packs plenty of flavor on its own but you can also serve it with a homemade brown gravy or red wine sauce if you want! This cut is very lean and doesn't produce much dripping to make a gravy, so I'd recommend using broth or a gravy mix instead.
Storing Directions
- Leftovers: Store leftovers in the refrigerator for up to five days. You can also store it in the freezer for up to three months. Be sure it's wrapped well or in an airtight container.
- Using Leftovers: Leftovers are best used for cold, deli style roast beef sandwiches.
- Reheat: Heat thinly sliced leftovers in a skillet with some beef broth and serve it like a French dip.
Recipe FAQs
In my experience, the best way to cook it is to use the off-oven method where it cooks at very high heat for an amount of time based on the weight of the roast. Then, the oven is turned off and the roast finishes cooking using the residual heat of the oven. When followed 100% the results is a tender roast that's sure to impress.
Do not deviate from the recipe! If your roast turned out tough, it may be because you didn't have the accurate weight, oven temperature or did not slice against the grain. This cut of meat is naturally pretty tough but when cooked and sliced correctly, you can have perfectly tender, juicy slices of roast beef. Eye of round has a thin fat cap but it doesn't have much marbling or connective tissue which is how you get that fall apart, melt in your mouth texture. If you're looking for that kind of experience, chuck roast is your best bet.
For a holiday meal or Sunday supper, plan for about a half a pound per person. This will be plenty for everyone with some leftovers for the best roast beef sandwiches to enjoy for a few days after.
You can but it's not recommended. For a more cooked roast, use a probe and roast for an additional 5 minutes at 500 degrees if you like it medium well to well done. It will not be as tender as this cut is best served medium rare.
More Showstopper Main Dish Recipes
Garlic Herb Crusted Eye of Round Roast Beef
Ingredients
- 2.5-3 pound eye of round roast
- 3 cloves garlic pressed
- 2 teaspoons kosher salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon avocado oil or other high heat neutral oil
Instructions
- Take the roast out of the refrigerator and pat dry with paper towels.
- Rub 1 teaspoon of kosher salt all over the roast, massaging it into the meat.
- Let the roast sit on the counter for 45 minutes to an hour and preheat the oven to 500 degrees.
- Make the garlic herb seasoning by mashing together pressed garlic, dried herbs, black pepper, red pepper flakes, remaining salt and avocado oil into a paste.
- Using your hands, rub the seasoning paste all over the roast.
- Place the roast on a baking sheet fitted with a rack.
- Roast at 500 degrees for exactly 5 minutes per pound.
- Turn the oven off and let the roast continue to cook in a closed oven for exactly 90 minutes. Do not open the oven.
- After 90 minutes, remove the roast from the oven and check the internal temperature with a meat thermometer in the thickest part. It should be between 125-130 degrees.
- Tent with foil and let stand for 10-20 minutes before slicing thinly against the grain with a serrated knife.
Equipment
Notes
- For optimal results make sure to accurately weigh your roast and calculate on oven roast time.
- Do not open the oven under any circumstances while the roast is cooking.
- Be sure to slice the meat against the grain after it's rested.
Nutrition
Lisa
This was delicious we had it for Christmas dinner and everyone loved the flavor. Curious if you cook with fat side up or down? It was a little tough but it could have just been the quality of meat. Thank you.
Carla
Always do fat side up.
Jeanna
Can I do multiple roasts at the same time? Just weigh the largest and keep them similar in weight?
Jessica
Hi Jeanna! I haven't tried that yet but I imagine it would work. Let me know how it works out! - Jessica
Virginia
I followed the recipe exactly but for one deviation. My oven has a cooling function when turned off so that it cools down in 20 minutes. I was worried about the slow bake being too short so I set the oven to bake at 125 for 90 minutes after 19 minutes at 500. It turned out great!
Jessica
I'm so glad it worked! Thank you for that information, so helpful!
Susan
Do you bake this covered or uncovered??
Jessica
Hi Susan. I do it uncovered. Thank you!
Patty
Made this last night! I had a small roast, just 1 1/2 lbs.
Followed instructions as written.
It was so good!!!
The best part??? Even better cold (my opinion), fantastic protein with salad!
Herb crust is so yummy 😋
Jessica
Hi Patty! I love it cold for sandwiches too ; ) Thanks for trying the recipe. So glad you loved it! - xoxo, Jessica
Susan
Made this tonight,it was delicious,my husband said it was a gourmet meal.
Carla
Finally a recipe on a cheaper piece of meat that worked! The key is having a meat thermometer monitoring the temperature. I did have to take mine out 20 minutes earlier since the temp reached 128. Will definitely use this recipe again!
Donna
Turned out to be a perfect roast. Followed directions exactly! Does give a bit of smoke from the high temperature it worth the way it tasted!
Amber
Are there any drippings to make gravy?
Jessica
Hi Amber! Eye of round roast is very lean without a lot of marbling. Not much in the way of pan drippings for gravy. Great question!
Sandy Baltzer
I’ve made this recipe twice. Once for myself which yielded wonderful thin slices for sandwiches. The second time was for guests. They raved about the flavor. I’ll make it again for guests soon.
Important: Do Not open oven during cooking process!
Annmary
Followed to the T. It was not done after the 90 minutes. I put it back in oven for 10 more. TOUGH!!!!
Kelly
Maybe you missed something because every time it’s perfect for us
Barb
So glad to see a recipe for Eye of the Round which I have used for years! I always use a wired instant read thermometer and set it at 122 degrees. After the thermometer beeps I take it out and let it rest, which always brings the temp up. Since I have a double oven range, it’s usually ready after an hour with the initial high temp time and then turning the oven off. My experience advises using a wired thermometer and not going by a time since ovens vary.
john doe
a "wired" thermometer is not instant read.
Patty White
Second time making this!! Bought the Eye of Round at Costco, so got two 😊.
It’s a similar of cooking method that I use for prime rib!
It’s so good 🥰
If I was cooking for guests I’d go spring for a true Prime Rib. But for every day and family leftovers-can’t beat it!!!
Jessica
Hi Patty! This made my day. Thanks so much for taking the time to let me know you enjoyed the recipe. xoxo - Jessica
Angela S
Made this recipe on a whim. I had the cut of meat and this was one of the first Google recipes I came across that sounded decent. I made a cute little 1.5lb roast and followed the recipe to a T! She came out beautifully! Brought left overs to some of the guys I work with and now they all think I’m Gordon Ramsay! They called my roast “amazeballz” and said I raised the bar on their expectations! 10/10 recommend to a friend!
Jessica
This made my day! Thank you so much for trying my recipe and letting me know you enjoyed it. xoxo - Jessica
Susan
Does this work in oven with a fan? Afraid the oven will cool off too fast when turned off.
Viki Lamberti
This turned out delicious but so much smoke in the oven from the garlic burning. Timing was perfect though. I would recommend adding some water in the bottom of the pan so you have some juices for gravy.
Janet Dukles
So I followed the directions to a tee, however after the 90 min. The internal temp was 65degrees. What can I do to raise the temperature of the roast to 125 - 130 degrees? Should the roast be put on the lowest rack of my oven, I had it on the middle rack.
Mallary
Jessica, you mentioned a chuck roast might be more tender. Would the directions be the same? I do indirect heating for London Broil on the grill-restaurant quality! Ty….
Bev Mauck
I have used this technique on Prime Rib roasts on my 15+ year gas stove and it turned out perfect. Unfortunately, when using a newer model, the oven didn't maintain the temp. This happened on 2 different ovens - so be ware! Also, since I prefer my meat Rare to Med. Rare, I use a digital probe thermometer and set it for 120º so I don't go by the 90 minutes.
Once the alarm goes off, I remove the roast from the oven and let it rest for up to 30 min. It will increase to about 125-130º, which is perfect!
Inna
I am excited to try recipe I was wondering if it is possible to add baby potatoes around it when cooking. I’m a huge fan of one pan meals and hate wasting opportunities to cook the meat with the sides as well.
Jessica
I haven't tried adding anything else in the pan yet but let me know if it works for you!
Freada
Recipe is perfect! Loved it! Leftovers make wonderful French dip sandwiches with sour dough rolls.
Chloe
Followed the instructions exactly and it turned out great!
Mary
I made this for dinner tonight and it was delicious. This will be my go to recipe from now on.
Jessica
So glad you enjoyed it!
Christy
I was skeptical and slightly anxious while I waited for the 90 minutes to pass, but it came out a perfect medium rare. Served it for Easter dinner and my family raved about it.
Rachael Schwieger
Very good. It is nicely, medium rare and not too tough. I have tried other recipes before but this was the best one that I have tried so far for Round Roast. I get tired of only doing Pot Roast. The leftovers will make really nice French Dip sandwiches too. Thank you.
Rinaca Freada
Love making French dip sandwiches with leftovers. Yum!
CARRIE LAVO
I'd love to try but am wondering if newer ovens cool off faster than older ovens? I'm afraid of my oven cooling to nothing in 90 mins, even without opening the door. An hour and 30 mins I'm thinking my oven would be well below 200 even if at 500 for 15-20 mins.?
Jessica
Hi Carrie! The oven I used to develop the recipe was about 6 years old. I know they are all different. I would definitely use a probe thermometer if you have one. Best way to get it to the exact temperature you want. Thanks for reaching out!
Celeste
Made a large eye round. (5 lbs) Followed exactly, 25 min roasting time. Used fresh thyme, rosemary, garlic and the end result was beyond delicious!! Thank you for the great directions and tips. Will not be afraid to make this for guests in the future.
Maureen Evans-Kelly
I just left a comment a little while ago. I wonder if putting some water in my pan made a difference in cooking time? I did let it rest then sliced it and put back in the oven for 10 min 350. Taste good, but was wondering by putting water in the pan altered anything. Thank you
Jessica
Hi Maureen,
I've never tried putting some water in the pan. I imagine it created some steam that may have accelerated the cooking process. Glad it tasted great!
Jessica
Maureen Evans-Kelly
Followed the recipe. After 90 minutes temperature only till 117. Do I throw this meat out? It was 2.77 lbs I put it at 500 for 13 minutes, then 90 minutes with the oven closed I’ve made it once before and it was good.
BicycleJoeNYC
you could reheat the oven at 350 for another 10 minutes and retake the temperature, that's what I would do. I am going to try this recipe tomorrow.
Kristen F.
Made this tonight for Christmas dinner for just me and my husband. The recipe worked perfect, I followed it exactly, used a 3 lb grass fed eye round roast and have a gas stove/oven and the meat was cooked perfectly. I used my meat slicer to cut everything up so that it is thinly sliced and recipe ready for future meals this week. My husband loved it! I admit I was worried it wouldn't be fully cooked but it was. I cooked it 15 minutes at 500, turned off the oven and let it sit in the oven for 90 minutes. It was amazing. Thank you!
Shannon
Great recipe. I’m about to throw my roast in the oven. Would it be a good idea to cook in a glass casserole dish?
Annie
This is now my go to Christmas meal. It is so easy and so delicious and economical too for a big piece of beef. I get lots and lots kudos!
Jessica
This made my day. Thank you so much!
Brianna
This was amazing! My husband was sure it would not be good/cooked completely. He ate his words and the meat! For sure will be making this again. Next time I may slice the meat and put garlic slices for more flavor is the middle. Thank you for this recipe!
Kayla B
Not sure if it depends on what type of oven but I have a gas oven and I followed the recipe and it was undercooked when I pulled it out after 90 minutes. It only read about 100-104 degrees. Ended up having to cook longer and it was still tasty but the timing was off unfortunately!
Jen
What if we wanted it medium instead of medium rare? How would we adjust the cook time? Also, would it make any difference if cooking 2 roasts at the same time? I would assume not, but wanted to be sure.
Jessica
Hi Jen! I imagine maybe just roast it a minute or two longer for medium. As long as the roasts are exactly the same weight, you should be able to cook them at the same time!
Britta
The flavor came out great. Mine cooked a lot faster - was only 40 minutes, not 90, so keep an eye on your thermometer. Grass fed, grass finished beef, so maybe the lower saturated fat content. Will definitely make again! Thank you for a great recipe.
Lisa
I followed the recipe exactly with a 3.70lb roast. It was way too done when we sliced it. I’d reduce cooking time next time by about 30 minutes and check for doneness. Flavor was delicious, I just prefer my meat rarer.
Linda
I have made it twice. Both times, my family loved it with one exception….the combination of pepper and red pepper flakes is too intense. The second time, I cut back on the quantity of the red pepper flakes….still to spicy. Next time I will eliminate the red pepper flakes altogether and half the black pepper. Otherwise, it is a foolproof way to roast this wonderfully lean cut of beef without heating the kitchen for hours. Thank you for the recipe!
Mark
First time making a roast and it came out perfectly! I could not believe it. Thank you for the great recipe.
Melissa
Question before I try: I am testing my oven temp with thermometer now. Wondering though, this oven has a built-in fan that kicks in when the oven is turned off. Will that affect the timing or outcome?
Jessica
Hi Melissa! I'm really not sure about the built in fan. Your best bet is to use a meat thermometer to monitor the internal temperature of the roast. Does your oven have a probe? I highly recommend the Meater probe - it connects to your phone and takes all the guess work out of cooking meats to perfection. I hope the recipe works out for you!
Ann
It worked perfectly! Delicious!!
Jessica
Awesome. So glad you enjoyed the recipe!
BGood
I was very skeptical about this cooking method…and my husband more so. We had good friends for dinner so if it didn’t turn out we would have a good laugh. It was fantastic! The hardest thing was figuring out the timing so it would be done at such and such a time. So glad I found the recipe! Thank you!!!
Ann
I just took my roast out of the refrigerator, and I have high hopes! I like the precision of the recipe, and I like beginning with the roast at room temperature. However, I’m never quite sure what “room temperature” actually is. Does it make a difference in timing?
Annalise
Really disappointed. Followed the directions to a T and it was over cooked, medium well. 🙁 the seasoning was super yummy. Trying again with less cook time and hoping it isn’t over cooked next time.
Diane Spicer
Tried this recipe did Exactly what it said . Even weighed roast again on my kitchen scale 32 oz 2 pounds 10 mins in a preheated 500 oven . Turn off oven never opened door for 90 mins !! So disappointed it only registered 116-117 ?? Now what . We put oven back on to 375 and hoping we can salvage this roast !!
Why would this happen ?
Diane in Massachusetts.
Jessica
Hi Diane! I'm sorry to hear this recipe didn't work for you. Have you checked the accuracy of your oven with a thermometer recently? Sometimes it's surprising how much the temperature can be off!
Carl S.
I followed the recipe exactly with a 2 lb roast. After 90 minutes I pulled it out and used a probe thermometer. It was 171 degrees. It was still tasty, just way over cooked. I'd recommend checking the internal temp about 60 minutes in to make sure it isn't already at a medium rare temp.
Linda S
I made this recipe with a 3 lb. eye of the round for my husband’s birthday. It was perfect! In fact, I am throwing away all the other eye of the round recipes I have collected. Nothing else could possible come close. I did use the amount of dried pepper flakes called for in the recipe. Next time I will cut back on the quantity. The recipe did state that it was optional and it does give a sharpness to the taste.
Jessica
Hi Linda! I'm so happy to hear you loved it. Thank you so much!
Sharon
Perfect!! The flavor is amazing. This is now my go to recipe. My roast was 5lbs and I cooked it for 25mins at 500 degrees and left my roast in the over for 90 mins untouched.
Jessica
Thanks so much for letting me know you enjoyed the recipe! - Jessica
Robyn
I cannot use my oven at 500. 450 is the highest I can go. How long should I cook it for at 450?
Jessica
Hi Robyn! I'm not exactly sure as I haven't tested it at 450 but I imagine if you add a minute per pound and then follow the recipe it might work. Let me know if you try it!
Rebecca
My oven is older and so my temp was off but I was prepared for that and adjusted. This came out FANTASTIC!
Laura
This recipe did not work for me. I did exactly as it said and after 90 mins my roast was just barely 120 degrees. We ate some small slices but it was bloody. A little scared to eat too much but the flavor was good.
Jessica
I'm sorry this didn't work for you. Do you know if your oven temperature is accurate? That can really throw off some recipes.
Mike
I tried this last night. Came out perfectly!!! I'm no cook, just followed directions and have a good meat thermometer.
Amanda Marie Millspaugh
This is such an amazing recipe. We buy a 4lb. roast have it with roasted vegetables one night and fantastic French dips another night.
Definitely a family favorite..
Carrie Lyn Strong
Thank you for this recipe! My 2lb round eye roast came out perfectly! Finally! I generally overcook roasts like this even though I think I'm a pretty good home cook. I'm always dismayed when I overcook a roast. But not this time! So delicious... and Rare!
Jessica
Hi Carrie! I'm so thrilled you enjoyed this recipe. Thank you for letting me know!
Alex
I couldn't believe how perfectly this turned out! I'm hoping to make it again for Christmas. Is it possible to use a larger cut of beef for this, say 6lbs? Do I still follow the same instructions? Thanks so much!
Jessica
Hi Alex! I haven't tried it with a much larger roast but I imagine that if you follow the same method, you will get great results! Thank you so much for letting me know you enjoyed the recipe.
Alex
Awesome, thank you! I'll let you know how it turns out 😊
Alex
Update! I ended up having to cook them at 500° for about 25-30 minutes (6 ish lbs). I watched them closely and turned off the oven when they reached about 88°, and then took them out when they reached 125-130°. They turned out perfectly! Thanks again for such an amazing recipe.
Jessica
Amazing! Thanks for sharing the update and so happy you had a great roast.
Aggie
Thanks for your update. How long did it take from the time you turned off the oven until they reached 125 degrees? I have a roast that 4.5 lbs and debating the best way of doing it. Did you open the oven to see when they were 88 degrees? Did it take 90 minutes of sitting in an off oven?
Kathy
Hi!
I made this twice using 2 lbs roast and it came out great! My family loved it! Thank you!
I’m planning to make it again but this time with two separate 2 lbs roasts. How would I cook this? Cook at 500 degrees for 20 minutes since it’s 4 lbs total even though I’m cooking two separate roast of 2 lbs each?
Jessica
Hi Kathy! I'm so glad you loved the recipe. I haven't tried cooking two separate roasts at the same time but my sense is to treat them as individual roasts and not as total of 4lbs. Thanks so much!
Kathy
Ok I’ll try that. Thank you!
Amanda C.
Okay, so I never ever leave comments on recipes generally but this is a first, I have never found such a good roast recipe! I followed this recipe to the letter and have just made the best roast I have ever eaten. I am beside myself! Thank you so so much for sharing! Will make again 🙂
Jessica
I'm so happy you loved the recipe! Thank you so much, Amanda.
Richard Cameron
I tried your recipe out tonight. The roast came out wonderful. I used half a whole eye of round roast that I had bought. The other half is in the freezer.
The only changes I made were, I marinated the roast in Italian dressing overnight before I followed your recipe. I also used a cooking probe inserted into the middle of the roast and cooked the roast to 120 degrees instead of 125 degrees like you said. The roast came out perfectly rare.
Thank you very much!
Jessica
Sounds WONDERFUL! So glad you enjoyed the recipe!
Kat
I don’t have a cooking probe. But do you remember the time difference? Instead of the 90 minutes, how long did you leave yours for rare?
Joanne O'Ryan
This was my first time cooking roast beef and this roasting method was so simple and spot on. My eye of round turned out just as expected medium rare, tender, just yum! I slathered it with a garlic herb butter before roasting and that did not disappoint.
Jessica
I'm so happy you enjoyed this recipe, Joanne! Thank you.
Mikki
This was terribly tough. My roast was exactly 3 pds, I followed the directions, my oven heats perfectly even. Only thing I can imagine that could be different is our beef is grass fed.
Jessica
I'm sorry this didn't end up working out for you. I too use grassfed meat from the farmer's market. Did you slice it against the grain?
leyteboyz
From hard meat to tender! Wow I can’t believed what I did to my eye round, I haven’t try roasting this kind of meat, usually just stew. But I followed your recipe what a surprise result, very tender after all. I really love the roast, I really love your recipe thank you very much!
Jessica
This made my day. So glad you enjoyed it!
Katey
Perfectly cooked, tender and seasoned well. This is going to be a regular in my rotation.
babs nesto
I was very pleased with this recipe. I have a new oven so the temperature was perfect. I TIMED every step. I used fresh garlic, salt, red pepper flakes, ground black pepper and canola oil. I will buy an electric knife for next time!
Jessica
I'm so happy to hear this! Thank you for trying the recipe.
Jacqueline
This roast method was so easy! The seasoning mix has the perfect blend of garlic and spice. Letting it rest is really important. I could barely stop myself from eating a pound of meat as I was slicing !
Lynda
Jessica,
What about adding veges to the pot? I like carrots and potatoes with my roasts, but your recipe does not mention adding them. Do you ever add in veges, and if so, when in the process should they be added? Or, should I just roast the veges separately and add in after the roast is cooked?
Jessica
Hi Lynda! I haven't tried adding veggies to the pot. I would cook them separately as this cooking method is really specific for this cut of meat. Let me know if you end up trying it!
Jessica
Lynda
Will do. Thanks Jessica!
Nicole
Do you sear the roast to brown the sides before putting it in the oven?
Jessica
Hi Nicole! I have found that I do not need to sear the roast at all. Especially with the fresh garlic in the seasoning. If you want more of a crust, you could try briefly searing it after cooking.
Alyson
Covered or uncovered?
Jessica
Uncovered!
Donna
I have a 2 lb roast. Do I still keep it the oven for 90 minutes after I turn it off?
Jessica
Hi Donna! For a 2lb roast I would follow the exact same instructions. What matters most is the minutes roasted at a high temp. Let me know how it works for you!
Heidi Diener
In the recipe, it never tells you exactly when and how to put on the seasoning… Of course, I assume it before I put it into the oven lol but I just wanted to point out that the step was missed.
Jessica
Hi Heidi! Thanks so much for your feedback. I updated the recipe and added the extra step. Hope you enjoyed it!
Heidi Diener
It was amazing!
I wish I could share a picture!
Jessica
Oh I'm SO SO happy to hear that. Thank you for trying the recipe!
Sherry
What if the roast isn't at 125-130* when you check it?
Jessica
Hi Sherry,
I've never had this happen before. Did you check for accurate weight and roast for the exact amount of time suggested?
Tamara Johnson
This was one of the best roasts I've ever made. I got so many compliments on it too. Thanks for sharing the recipe.
Jen
This roast was the perfect main to accompany my roast potatoes. It was tender, juicy, moist and filled with flavour!
Robin
This roast was as flavorful as it was juicy. The sandwiches we made the next day were even better!
Stephanie
This was a delightful surprise for my husband as he doesn't get to eat much red meat. He loved the flavors and said the meat was so tender it practically melted in his mouth.
Marta
Sweet, baby Jesus, this had to be the best and most perfectly cooked roast beef I've made and tasted. I made sure to hide some away because roast beef sandwiches are my jam. Such a great plan because my roast beef on rye was on point at lunchtime.
Kate
Oh my goodness! This was so tender and delicious, we had no leftovers. The herb crusting is perfection. Thank you!
Cindy and Ron
By far the best, most tender roast I've ever made. And it was 90 degrees here today so shutting off the oven to finish cooking was great. It came out a perfect medium to medium rare all the way through, even the skinny end of the roast.