Eye of Round is one of those dishes you usually delegate for company. They are often very large and are more than just 2 could eat in a sitting. But they are really perfect for as few as two because they are relatively inexpensive (there is no waste), easy to prepare, and the leftovers make the best sandwiches in the known universe.
Poking around the sale bin at Kroger’s, I saw a 3 ½ pound eye of round roast that had been reduced and I snatched it up. It was like ten bucks, and I would have easily paid that much for roast beef for sandwiches.
I went with the tried-and-true hot oven roasting method and the roast turned out perfect. It is literally fool proof.
If you run across a larger eye of round, you can always cut it in half and freeze one, but grocery stores often have 3- and 4-pound roasts. Here’s how to cook an eye of round to a perfect medium rare every time.
First, as with all beef, take the roast out about an hour before hand and let it arrive at room temperature, then season heavily with salt and pepper plus any of your favorite seasonings. Garlic powder and a dash of oregano are good choices – but plenty of salt and pepper.
Turn the oven to 500 and make sure the oven is reasonably free of grease or else have the number of the fire department handy. 500 is a hot oven.
Put the roast in and immediately turn back to 475. Cook the roast at exactly 7 minutes a pound. A 3 ½ pound roast, for example, would cook 24 ½ minutes. Then turn the oven off and do not open the oven door for 2 ½ hours. Take the roast out at that point and let it rest about 20 minutes before carving as thinly as possible. Serve with the au jus and enjoy.
Hot Oven Eye of Round
One (3 or 4 pound) beef eye of round roast
Salt and pepper to taste (plus your favorite seasonings)