I've been cooking for my family for 35 years and this recipe - as is - is the BEST roast beef recipe I've made. Tender, juicy, pink on the inside. Perfection. This is now my "go to" roast beef recipe.

hi there from Ireland. so for any one in Ireland or UK let it sit at room temp for morning then pre-heated oven to 230°C covered the beef in olive oil and salt and coarse ground black pepper pan fried the beef off it was 3.75lb then into oven at 230°C for 30 min then turned down to 50°C for 30 min then turned off oven and let it sit for 35min per lb it was reading rare when i checked it with the meat-thermometer 60 min later so then i turned on the oven at 160°C for 30 min and took out to rest for 15 min everyone said it was lovely mid-rare very happy with it very tender and soft to eat but good for this cut of meat.

Tried your recipe tonight and it was a big success. Thanks for the easy instructions, since I've always made a bigger roast which takes more time. The Yorkshire pudding worked too!

I was skeptical. I tried it anyway because I was so intrigued by the idea! It was done more than I would have liked but I have a convection oven so I will make some adjustments. We loved the French Dip Sammies for dinner!

I have read every single comment (2 pages), and I have my roast thawing now. I am a little bit nervous but by the way it sounds, it will turn out excellent! I am very excited! This will actually be my first roast to cook so wish me luck! :) As soon as my boyfriend and I finish eating, I plan to update everyone on how it turned out! BTW: I'm going to throw some carrots in with it and make the roast, gravy, mashed potatoes and fresh green beans with it!

This was good. Not knowing how to cook a roast I used this as a guideline. After reading some of the comments, I did sear him off before roasting. As some others noted, the cooking time needed to be extended... About 2 extra hours. Thank goodness for meat thermometers! He was perfectly pinked. Thanks for the help!

Best Roast Beef ever! Wow. Was nervous about turning off oven but OMG. People went back for 3rd's. Amazing!

First time in years that my family didn't whine about having roast. I might cook it a little longer because it was pretty rare but it wasn't raw. They devoured it. It was so easy. This will be a regular now!

I prepared a 2 lb eye of the round roast per the recipe. It was tasty and definitely pink in the center, but it was tough. I was truly disappointed to degrade a fine cut of meat. I won't chance it again.

I don't really like to cook, probably due to a lack of confidence in my abilites, so I come to this website frequently for help and advice. On Christmas day I followed the recipe above for roasting the eye of round beef I had purchased. It came out perfect! My family enjoyed every morsel and complimented me on my cooking skills;-) No left overs, just happy campers! Thanks a million.

Fantastic and so easy!! I prepared this for Christmas dinner with my parents. I seasoned it with onion soup mix (use only the powder not the dehydrated onions as they will burn) salt and drizzles it with extra virgin olive oil. I also added onions, garlic, potatoes and carrots cut up in to smaller pieces around the roast. Everything turned out perfectly! I honestly thought it would need more time but it really does not. I turned out so well that my parents had second and third servings which they never do!!

I prepared the recipe exactly as written with the following exceptions: I used a McCormick's rub, I browned all sides of the roast, and I added some fresh onion and garlic to the roast pan.

The stove I used is a early-50's Magic Chef with a wonky heat setting knob(as long as you know where to set it, it will maintain temperature), and after the initial 20-minutes at 450°F, I dialed it back to "warm". I didn't need to worry; after the recommended 20 minutes/pound, the oven was still at 200°F when I took the roast out.

It had a beautiful tasty crust, and a nice pink (but warm) center; I used my own gravy recipe, and my spouse and I ate like piggies!

This is the best recipe for eye of the round I've tried, and I'll look no further!

I use this for 3lb eye round - what do I do if I want to cook this for a crowd?

Always had trouble figuring out what to do with the elusive Eye of the Round after buying it because the price was good. No cook books give any selection of recipes for that cut of beef and rarely use the word "eye" of the round. So, figured I'd try this. I was also concerned when after leaving my 3 lb roast to sit in the oven with no heat on, when I cut into it it felt rubbery to my knife. Because the internal temperature was not then very hot, I was concerned. But logic told me that if it was in a 450 oven for 20 minutes, it must have reached 'cooked' temperature at some point. The rubbery feel was just cutting through the fat layer that I purposely left on for flavoring. The roast was delicious! Not REAL hot, but I was just sure to have the gravy nice and hot to serve with it. I personally went a bit heavy on the pepper which I would cut back next time, but my husband loved it that peppery. It certainly was the easiest roast I ever made. Now I won't be afraid to buy that cut of meat again. I browned it in my dutch oven and roasted it right in that pan which made it very easy and steps few. Next time I'll play around with the outer crust a bit more to make it a bit prettier and to change up the flavor of the gravy too. I just added water and wondra to the drippings and the gravy was fine. Just rubbed with olive oil, sprinkled on pepper, garlic powder, beef seasoning, and a bit of rosemary. I could have gotten a nicer browned sear on the outside too, but I was so certain it would be a flop anyway I didn't give it my best shot.

I didn't get it to room temperature first. Would do that next time to see if any difference. But really, don't be afraid of this....it is good!

Just wanted to let you know I followed this recipe as written, the only change I made was to insert fresh garlic slices into small slits in the roast. It came out PERFECT. It was pink throughout and nice and tender. And not only is it EASY and DELICIOUS it's also energy efficient. Thanks so much for sharing and I will be sure to pass it on!!!!