High Temperature Eye-of-Round Roast

High Temperature Eye-of-Round Roast

Lyn B 13

"Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!"

Ingredients 3 h 5 m {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
  2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
  3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
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Reviews 1431

  1. 1684 Ratings


I make a version of this recipe all the time and in my opinion it's the only way to make an eye roast. This post may help some of you. First I like to preheat the oven at 500 for 20 min. it gets the walls of the oven nice and hot so it holds the heat longer. Then with a pastry brush I paint the whole roast with a browning sauce you can find it in the dry gravy mix section at your local supermarket it comes in a little bottle with an orange lable and lid. Then I season the roast with garlic powder,salt,and fresh ground black pepper. once the roast is seasoned I place it on a roasting rack in a shallow roasting pan FAT SIDE OF ROAST UP! VERY IMPORTANT. AS THE FAT MELTS IT BASTES THE ROAST! Put it in the oven for 7 min. per pound then turn off the oven and leave in for 20 min. per pound. DO NOT OPEN THE DOOR TO PEEK AT THE ROAST. WHEN TIMER GOES OFF REMOVE FROM OVEN AND LET THE ROAST REST FOR 20 MIN. VERY IMPORTANT TO LET REST! SO THE JUICES SETTLE DOWN INTO THE ROAST. SLICE THIN AND ENJOY!! YOUR GONNA LOVE THIS RECIPE I PROMISE YOU. SO EASY!


I had a 4 lb eye of round so I cooked it at 475 for 28 minutes. We had some unexpected delays, so I decided to just leave it in the oven rather than take it out after the 2.5 hours. It was probably in another hour or so. This was done to PERFECTION for us! We like our roast beef bright pink all the way through, but not rare. This hit it spot on! For seasonings I rubbed the roast with a combination of salt, pepper, onion powder, garlic powder, paprika and thyme. I probably used about a teaspoon of salt and about 1/2 teaspoon of each of the others. Thanks for a wonderful recipe!


The most bizarre sounding recipe I'd ever heard and one of the best roasts I've ever had. Whatever thermodynamics were at work here were great. The outside was seared and crusty while the inside was medium rare, tender and juicy. The flavor combination was delicious. Thank you for sharing this wonderful recipe.