High Temperature Eye-of-Round Roast
The high temperature eye-of-round roast is a classic and delicious cut of beef that is perfect for a hearty and flavorful meal. This cut comes from the hindquarters of the cow and is known for its lean and tender texture. When cooked at a high temperature, the eye-of-round roast develops a beautifully caramelized crust on the outside while remaining juicy and flavorful on the inside. This makes it a popular choice for special occasions and family gatherings.
Prep Time:
5 mins
Cook Time:
3 hrs
Total Time:
3 hrs 5 mins
Servings:
6
Ingredients
Directions
Step 1
Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).
Step 2
Season roast with salt and pepper.
Step 3
Place in a roasting pan or baking dish. Do not cover or add water.
Step 4
Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 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.
Step 5
Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts (per serving)
227
Calories
13g
Fat
27g
Protein
Complement
The high temperature cooking method for the eye-of-round roast is ideal for achieving a perfectly cooked and tender result. By searing the roast at a high temperature before lowering the heat to finish cooking, you can lock in the juices and create an irresistible crust. This method also helps to retain the natural flavors of the meat, resulting in a mouthwatering dish that is sure to impress. Whether you're serving it as a Sunday dinner centerpiece or slicing it thin for sandwiches, the high temperature eye-of-round roast is a versatile and delicious option for any occasion.
