This was wonderful. I rubbed the roast with olive oil then coated in McCormick's Montreal Seasoning for steaks. Browned the roast over med-high heat then transferred to a roasting pan that had a bed of sliced onions at the bottom. I followed the directions as stated except that I also used a digital meat thermometer as a back up. Great color throughout - nice crust on the outside. Will definitely do this one again!!

I did this in the oven, my roast wasn't even close to cooked.

I equate this comment board to my experiences at summer camp. You give a bunch Popsicle sticks to kids and a very specific set of instructions and you end up with a wide range of results. You have the kid who glued just two sticks together and is crying because it doesn't look like the example. And then you have Cassey who somehow managed to use a table saw, imported Czechoslovakian crystals and 14 gauge electrical wire to complete a bird house the main house and a guest house for three. I tried this and I audibly squealed with pure joy when it was completed! FANTASTIC recipe! PERFECT result. The recipe is a keeper! Thank You!! I admit, though, like Cassey above, I used a dutch oven in an effort to stabilize the temperature for a longer period of time. I was worried that it would cook too much .... but perfect!!

Great recipe!! After the initial 20 minutes, I dropped my oven to "Warm" to finish the process. Also, I coated my roast with Kosher salt, instead of sea salt and it made a beautiful crust. Everyone wanted "seconds".

Hello, I pan seared the roast with Olive Oil & Montreal Steak Spice on Med on all sides and transferred to roasting pan lined with Onion slices and fresh garlic cloves. I roasted on 450°F for 20 min as instructed and turned the heat down to 170°F for the additional 70 min for my 3.5lb roast. According to my meat thermometer I was at 120°F after 90min of cooking (which is the allotted time for this recipe). I finally turned the heat up to 375°F for an additional 40 min to reach 150°F (med rare) and serve. It was still moist but not very tender. I have an electric oven and it is approx 10 yrs old. I would not try this method again in my oven.

This recipe works best this way: Preheat oven to 500°F. Bake the eye round roast at 5 min. per pound at 500°F. Then turn off the heat but DON'T OPEN THE OVEN for 1.5 to 2 hours (depending on how big the roast is). A four pound roast would be baked at 500°F for 20 min. then removed about 2 hours later for a medium rare well-rested roast ready for carving.

it's not done 6 lbs. 30 min at 500°F and 2 hrs at 170°F. It registered 120°F. I just put it up to 350°F. hope for the best for maybe 30 min.

This was what my husband called a "power play" and wants me to use it again very soon. It was fantastic! I marinated it for 2 hours and seared it in oil before putting it in the oven. Then, I used a meat thermometer so that I could monitor the meat through the oven window without waiting until the end. It truly couldn't have been better. Thank you so much. By the way I served it with rice, gravy, peas, rolls, and vinegar cole slaw.

Tried this for a family Christmas dinner. Turned out GREAT! Will do this again. Easy and you can put your own twist to it. I browned it, dropped it in a pan, 6 lb. and a 3 lb. Roast, added a little water and beef cubes, seasoned, oven temp 475°F. for 30 minutes, turned off oven and let go for 2 hours, let stand 15 minutes and sliced. Family as usual was 40 minutes late getting to the table so it was cooked to Medium. Had to keep it warm for 30 minutes in oven til we ate but everyone loved it. Not many leftovers, that tells me they liked it.

Great recipe, my company from Italy devoured the beef with great gusto! Made my own gravy, however.

This recipe is fabulous. My family loves beef and I used a few of the ideas from all of the comments. Try the bed of onions, delicious! Inserted crushed garlic cloves into 2 beef pcs (1 1/4 lb each) and rubbed olive oil all over and sprinkled crushed black pepper and kosher salt. I let them sit for a few hours. Cooked together for 20 minutes and let sit exactly for 25 minutes, we had a very happy dinner! The gravy however was not a hit. Just use the natural juices with the onions and its great!

Ok... don't know how you can fix this, but at 500°F the roast spattered all over my oven and my house was smokey and smelled like something was burning. My eyes are still burning. ..

Hi Tania,

You can cover the roast with foil to keep the oven clean but it's likely to give it a more "steamed" result than roasted. Is it possible that your oven may need cleaning? Usually that is what causes it to smoke excessively.

Happy New Year!

-- CM

I tried this method of 5 min./lb at 500°F. and then turn oven off and keep door closed for two and one half hours on a Prime Rib Roast. Worked fine in my electric oven, but in my daughter's gas oven, the method did not work. Meat was raw. I guess gas ovens don't hold heat like electric.

Best eye of round roast i ever had. Will use this recipe again.....

I looked for a recipe for eye round and came upon this method. I was VERY skeptical at first, but was willing to try it after all the positive comments. I pretty much followed the recipe, but I did season the roast with fresh chopped garlic, rosemary, salt and pepper and olive oil. Then I seared it on all sides, placed it in the oven at 450°F for 20 minutes. Turned the oven off, (crossing my fingers) and let the 2 and 1/2 lbs. eye round sit for 50 minutes in the stove. No one was more amazed than I was at how wonderful the roast turned out, pink and juicy. It's a keeper! Can't wait to share with my friends.