Eye of Round is a notoriously tricky cut. Because of that, it has to be roasted low and slow so as not to overcook and end up with a doorstop. Now, I admit, I like mine very rare. Not everyone does. But because this isn't a costly cut, you can play with it to find out what works best for you.
This recipe is for a 3.5-4 lb roast.
- Two days before you plan to serve, remove the cut from its package, dry it with paper towels, and coat it well on all sides with vegetable oil and salt.
- Place back in the fridge and cover with plastic.
- On the day of serving, remove and place in a large Dutch oven, then brown on all sides over medium-high heat to form a crust.
- Remove to a roasting pan and set up your probe* to check the internal temperature.
- Place in a preheated 225-degree oven and roast for 1 hour and 15 minutes until the roast hits an internal temperature of 115 degrees.
- DO NOT OPEN THE DOOR AT ANY POINT OF THE PROCESS!
- Turn off the oven and allow to finish for an additional 30-50 minutes or it hits an internal temp of 125 degrees.
- Remove and tent for at least 15 minutes before carving and carve in relatively thin slices.
* If you don't have a probe, follow the time table above, adding time per pound as needed.