This recipe was EASY, FAST and a family pleaser. Sliced thick or thin we were able to get many meals from this one piece of meat ... dinner, sandwiches and stew.

OMG!!!!! the easiest to make. I sliced it thin and added beef stock to the drippings and served it at a outside party with assorted rolls. It was a big hit. I have also served it for dinner with assorted side dishes. It makes for a easy meal and your family thinks your wonderful

The size of the meat does not matter. This works. Now, that being said, the worms that cringe at rare need to make a portabello mushroom sandwich and forget it. Rare is the way.

This is the best way to cook a eye of round roast. It is tender juicy and very tasty with horseradish sauce.

Use a roasting pan, fill it half way with water, throw onions garlic in the pan, and slip whole garlic cloves into the roast.

The water becomes the au jus which is the best part of this dish.

I have prepared this several times just to make sure it works. It does produce a great tender piece of meat. Only minor change I made: 500°F for first 4 mins then reduce heat to 475°F and cook for 9 mins per pound. This sears the meat then cooks it a little less rare. Leaves the interior dark pink. Remember to leave meat in oven (turned off) for two hours.

Followed this recipe exactly for an eye round for Christmas Brunch this year. People raved about how tender it was. I was skeptical. Not anymore. It is only January. I just saw eye rounds on special at the Giant Food Store. Guess what's for dinner tonight? Can't wait. Yum!

I made this roast today and it was wonderful I have always stayed away from any kind of roast that was cooked med/rare but after making this 1 I will make them all like this my son 19 and husband said i could make this once a week if it was up to him and wish this 1 was bigger.

I have been following this recipe for over ten years. I have alway made it for Christmas dinner. The first year I could not be there, I was called and asked how to make it. I rinse the roast and pat it down, smather it with Gravy Master browning sauce, then I liberally shake McCormick's, Grill Mates, Brown Sugar Bourbon or their Smokehouse Maple all over it. It's so good I'm making it tonight for Sunday dinner! (Brown Sugar Bourbon tonight) can't wait!