Delicious and perfect for a family on a budget... not only is it delicious it is lean =)

For the folks that had trouble with this awesome recipe... I always take the meat I plan to prepare out of the fridge a few hours before I put it in the oven, after one hour I prepare the meat with olive oil salt pepper and in this instance a smidge of parsley oregano basil garlic thyme and a tinier smidge of rosemary. Put the 3 lb eye of the roast in the preheated 475°F electric oven for 20 minutes. I then take the meat out and put the onions and celery in the pan then return the meat and veggies to the 475°F oven for 5 more minutes. After 5 minutes I turn the oven down to 170°F until I come home from work or about 2 to 3 hours. I do believe that you could keep the oven at between 160 to 170°F and it would just keep the internal temperature that until you wanted to serve that day.

Really wonderful recipe! Hope this helps!

I had a 3lb. eye of round. Poured some Worcestershire sauce on it and rubbed it in the night before, then let it sit in the fridge overnight, wrapped in plastic.

The next day I let it sit out for 40-45 minutes to get close to room temperature while the oven pre-heated to 450°F. Then I poured Olive Oil over it, then salt, pepper, onion powder and minced roasted garlic (from the jar) and rubbed it in to coat the roast.

Next I heated a pan to as hot as I could get it, poured in a little more oil and seared all sides quickly. I transferred the roast to a wire rack in a roasting pan. Roasted it @ 450°F for 20 minutes, then 20 more @ the oven's lowest setting. I then took it out and wrapped foil around it loosely, then let it rest for about 15 minutes.

It came out a nice medium rare which is the way I like it. This is also nice since I'm single and live alone. I try often fix small turkeys/turkey breasts, hams, beef roasts, pork tenderloins, etc. and plan on getting a week's worth of sandwiches and meals from them. By having it still fairly pink, I could re-heat it without over-cooking the meat and making it tough.

I used every bit of that roast and had roast beef, mashed potatoes and veggies, open-faced hot roast beef sandwiches, beef & noodles and french-dipped sandwiches out of that roast, not to mention delicious cold roast beef sandwiches every day that week for lunch with Swiss, thinly-sliced red onions, lettuce, creamy horseradish on fresh honey-wheat bread from a wonderful local bakery.

I might also mention that I only get these larger cuts of meat or poultry when there is a very good sale on them. In the case of this roast, it started out as a 4.5lber. I had the butcher cut off a 1 1/2 lb. chunk that I froze and a couple of weeks cubed and used in a beef and barley stew. It's a very economical way to go if you (like me) don't mind eating the same protein (fixed different ways) over the course of a week.

I believe the comment about bringing it to room temperature hits on a key point.

My meat was in the fridge until time to prepare it. I increased the initial oven temperature to 475 for 30 minutes, then shut it off & let it sit 20 minutes per pound as directed. When the hour & twenty minutes was done, the meat thermometer indicated internal temperature was 135. And this was using a cast iron dutch oven, so I KNOW it holds heat well.

I turned the oven back on to 350 for 30 minutes which brought it up to 145, and it looked done on the outside, but still VERY rare on the inside.

I think someone should edit the original recipe to indicate the meat must be at ROOM temperature to start or people are going to continue to get mixed results.

It worked! And it was perfectly pink in the middle, tender and oozing with yummy juices. I didn't even make the gravy - it didn't need it. Served with roasted parmesan potatoes and it was absolutely fabulous and so easy.

It is also mouth watering if you just put lemon pepper all over the roast and cook as the recipe says.

Oh I did use olive oil, salt and pepper. But the main topper I used is Knorr Ajo/ garlic mini cubes. Perfect for this roast. Yummy and will make again exactly as today.

2 lb roast. 500°F for 25 mins as I was going for med temp. 40 mins with oven off. Came out perfect! Juicy and tender. Will always make roast like this from now on. Thanks v

Going to try this with a 2 pounder. Read all of the comments and will mingle them together. Those with problems and success stories considered. Cooks.com is the place I come to to read what us everyday cooks at home do. Found Angus eye round roast on sale at .15 lb. Grabbed a bunch for the freezer and off to the races I go. Wish me luck.

Great recipe! Great color.

And it smells amazing! We have 4 sons and they all found their way to the kitchen to see what was up.... had to put a note on the oven so no one would open it!

I cannot believe it! When I looked at the roasting instructions, I said to myself, let's figure at least another half hour.

I followed the instructions to a tee. I roasted a 5lb. eye round at 450°F for 20-25 minutes. Turned off the oven, and waited (20 minutes per pound). When I opened the oven, I said to my husband, "It'll probably need more time!" I WAS SHOCKED! THE 5 LB. EYE ROUND WAS DONE PERFECTLY ALL THE WAY THROUGH! What could be easier. It's the little things in life that go a long way. Thanks!

My mother made the best eye round roast. Rub the roast with salt, pepper and either fresh or powder garlic. Set oven to 450°F (no matter what your heat timer says, it takes 20 mins. To reach 450°F. Roast uncovered for 20 mins. Then drop oven temp to 325°F and roast 10 mins. Per lb. For rare, 20 mins. Per lb. For med-rare, and 30 mins per lb. For well. Gravy gathers in the bottom of the pan. Place pan on top of stove, add water (or beef broth ready made) and bouillon one cup at a time, depending on how much gravy you want it to yield. Makes a yummy roast and a superb gravy. My mom made the best roast beef :)

This is the best way to cook a roast. I added a Parmesan paste to it and it is beautiful. Thank you for this recipe.

1st time I have EVER cooked a roast and wow it came out PERFECT! AND it was SO EASY! I amazed myself!

This recipe was perfect! Seriously - the meat came out restaurant grade. 20 min @ 450°F and then another 20 min in the oven (No heat) per pound. Perfect meat that I can serve to anyone!! Thanks again.