All American Roast Beef

All American Roast Beef

RCP80 0

"This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees."


1 h 5 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 44.8 g
  • 90%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.


  • Notes
  • Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.
  • Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 352 Ratings


I have been making my roast beef this way forever! It is perfection, IF you heed these basic tips: No other cut of meat will produce a REAL roast beef, but the eye roast!...Every oven is differe...

This was wonderful. Please don't pass this up because of reviews saying cooking this way will result in a tough dinner - they surely didn't try it. As others have suggested, make sure your oven ...

The roast tasted really good, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a little tough (though it wasn't too bad). I would recommend adding ...

This is an awful way to cook a roast. The seasonings are fine, but this rapid cooking without any liquid produces a tough, dry result. Liquid and slower cooking are essential if people are act...

This is a very simple and good recipe. GRRRR. For those who say you must cook moist, or that this is dry, then I feel sorry that you have never experienced real roast beef. Ladies and gentlemen,...

I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butc...

Helpful hint--Most likely everybody is getting a different temp reading after the same cooking time because of how cold the roast was when you put it in the oven. I always let my roasts sit for...

This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the final result.Invest in a good meat thermometer and follow it...

I made the All American Roast Beef tonight and thought it gave a fabulous flavor. I used table salt because I didn't have Kosher salt. It was moist and cooked great at 375. Definitely I will ma...