convection or conventional over?

This truly is the perfect Eye of Round roast! I was a little skeptical at first... But as soon as I made that first slice into it and saw that beautiful even pink all the way through, I knew I picked the right recipe. I also rubbed it with salt, pepper, olive oil, and threw a sliced up onion in the pan with it.

I love this recipe. Reminded me of my grandmother's roast beef. I rubbed it with a butter thyme, little garlic, and fresh basil salt and pepper. I brown the edges in a hot frying pan and cooked it with red eye potatoes and carrots (steamed in the microwave about 5-8 mins to be sure they are tender). Turned out perfect. Thanks!

This recipe is superb! Who needs any other cut of meat. This is so lean and so beautiful. I just rubbed olive oil on it and rolled into lots of kosher salt and coarsely ground pepper, browned and voile. Thank you, as well as to other cooks for their add'l cooking flair.

As a boy my mother made tender eye roast but I never knew how she did it. I have tried many times and failed. BUT: THIS RECIPE WORKS!!!!! Thank you so much!

Doesn't the meat get cold???

Not so sure about these directions. After following them, I opened my oven door at the right time (20 minutes active roasting followed by 50 minutes of retained heat) and was surprised that there was very little heat in there and the roast itself was room temperature. I placed the meat thermometer in the roast, and it came up below rare! Disappointing!

I had a bit of trouble as well - and I wonder if the problem is my oven's capacity to retain heat. I did the 50 minutes at 450, turned off the oven and left the door closed for 50 additional minutes (2.65lb roast). When I opened the door, the oven was barely warm, and the roast was raw from the center to within 1.5 inches of the edge. I think I need a new oven!! :-)

Even with an older oven, this recipe should be great. Start your roast in the morning. Instead of turning off the oven after the first 20 minutes, turn the temperature down to the interal temperature you wish the meat to have. The meat can sit in the oven from morning till dinner time, and will not cook beyond that temp.

Mom and I have several things in common, the biggest being that neither of us have ever made a good roast, so when the husband brought home one today-I looked for advice. Several recipes were to marinate overnight which was not an option. I too was skeptical about turning the heat off, so I took several tips from above, starting with browning the eye roast first, after seasoning and olive oil, added what was left of drippings in the fry pan to the top of the roast. Rather then turning the heat off completely after the initial 20 min. @ 450, turned the heat to the warm setting (I have an old oven which lowest degree is option is 200 then warm) for 45 minutes (roast was 2.35 lbs). Internal temp when I took it out was 130, let rest with foil tent for 20 min., meat was medium, so next time I may actually cut the oven time down to 40 min. so it is more medium rare, but was still hot when I cut it. All in all, the best roast I've made. Lots of pan drippings, but I did not make the gravy-probably would be a great addition, especially for open-faced sandwiches the next day. Thanks for all the suggestions!

It worked perfectly on a 2 1/4 lb. roast when instructions were followed exactly. Tender, pink and warm throughout, lovely. Will do it this way in the future.

I was skeptical like everyone else, but tried this last night on a 2.5 lb roast... I made some deep punctures in the roast in various places and inserted half garlic cloves, then oiled the roast with olive oil and coated with sea salt, ground pepper and dried roesmary. Lovely pink color throughout and without question the nicest roast I have ever made!

Just made the best roast ever! I read all the above comments and incorporated many of the suggestions. I pan-seared my 4 lb. roast after coating it with olive oil and seasoned with Montreal Steak Seasoning. Cooked it in a 450 degree F. oven uncovered for 20 minutes, turned the temp to warm and left it alone for 80 minutes. Tender and pink but not red and it was 160 degrees F. internally when I took it out. I will definitely use this technique again! By the way, my oven is 18 years old and it worked perfectly!

It works great as described and my electric oven is 16 yrs old. Note that electric ovens hold the heat longer than gas. BTW, I use a meat thermometer, it is more accurate than 20 minutes per pound.