High-temperature Eye-of-Round Roast

Serves: 4-6

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So simple, yet so delicious. This classic recipe is the easiest roast you will ever cook. This recipe takes a very tough piece of meat and makes it tender and delicious. Feel free to improvise with seasonings and use garlic salt instead of regular salt. I added a shallot & a tbsp. of bourbon.


1 Eye of Round Beef Roast (2½ to 4 lbs)
Salt & Pepper to taste

Other Options:
Roast Seasoning
1 shallot
1 tbsp bourbon


Preheat oven to 480° salt and pepper the roast
Place roast in hot oven for 7 minutes per pound (3lbs =21 mins) no water no cover.
Turn off oven & let sit for 2½ hrs. DO NOT open oven door!
Remove from oven & check with a thermometer. Rest meat for 10minutes. Slice against the grain thinly. Enjoy!!!

This recipe will roast to a med-rare temperature of 145° if you desire more medium turn oven back on at 200° for another 25 mins. Also in place of salt and pepper, you may use your favorite roast seasoning. This dry roasting method produces very little fat or juice for gravy as shrinkage is minimal.


I added a shallot and a tbsp. of bourbon.

High-temperature Eye-of-Round
High-temperature Eye-of-Round


John Sobol

This recipe was featured in Aging Tree Illustrated published January 31, 2017

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