Eye round roast

 

 

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 different, so know your ovens well. A three pound roast will cook faster in a new oven than it would in a twenty year old oven...

INVEST IN A MEAT THERMOMETER, this is the best thing you can have when roasting a beef...Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will rise. Not everyone likes a bloody roast. WE Don't.  I take mine out at 130, let it stand and it is about 135-140 when time to cut...If it is still too rare place back in oven until desired color of roast is medium well. Slight pink no red.

ANOTHER IMPORTANT TIP: BEFORE COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. IT WILL MAKE FOR EVEN COOKING. So, there you have it, my advice to all of you bad reviewers. Roasting a beef is not an exact science nor are the cooking times exact...keep trying! This is the best roast beef!

Good Luck!