Eye of round roasts are one of those entrées we just don’t serve enough. They are quite inexpensive when compared to a rib roast, but unless you have a big family or company coming, I always felt that a roast like that was too much for a family of two.
I now disagree with myself. They are perfect, even for just the two of us.
I wanted some roast beef and saw an eye of round, about 3 ¼ pounds. Since I needed some sandwich meat anyway, I designated the roast for an entrée and lots of sandwiches to follow. It turned out perfectly.
First, I have found that the only way to cook an eye of round roast is at a high temperature. High as in 500 degrees. I used a simple recipe that calls for just salt and pepper, but specific cooking instructions. First, let the roast sit out for an hour and come to near room temperature so it cooks through better.
Turn the oven to 500, but then turn it down immediately to 475 when you put the roast in. Cook the roast at that temperature for exactly 7 minutes a pound. In my case that turned out to be 22.75 minutes. When the timer dings, turn the oven off but do not open the door. Period. The roast will be ready in 2 ½ hours. It will be a nice medium rare and hot. But the critical part comes next.
You simply must slice the meat thinly or it will be tough and chewy. For this project – since I am one of the world’s worst knife sharpeners and can only hack at thin slices – I brought out my Cuisinart Commercial Meat Slicer. I made short work of the entire roast in a just a few minutes. We had it thin-sliced with au jus that night and it was spot on.
The next night, however, with guests coming, I served French Dipped Roast Beef Sandwiches by sautéing a dozen or so slices in a can of French Onion Soup. Outstanding. Then, to polish off the remaining slices, I had roast beef sandwiches with Bookbinder’s Horseradish every day for lunch.
I had all these meals and sandwiches for about $12. Inflation or not, that’s hard to beat.
High Temperature Eye of Round Roast
1 3- to 4-pound Eye of Round roast
S & P to taste
Can of Campbell’s French Onion Soup (for sandwiches)
Preheat the oven to 500 degrees F (260 degrees C). Season roast with salt and pepper; place in a roasting pan or baking dish. Do not cover or add water.
Place roast in the preheated oven and reduce temperature to 475 degrees. Roast for 21 to 28 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.
Remove roast from the oven and check that the internal temperature is at least 145 degrees F. Carve into thin slices and serve.