I have cooked many different beef roasts.... very similar to this cooking method for years... Always comes out perfect! Preheat oven to 500°F (electric oven only). Place roast in metal roasting pan and coat with Montreal Seasoning... Roast 5 minutes a pound, then shut oven off and DO NOT open oven for 2 hours... Whatever size it is will come out perfect!!!! Try it!

I have been following this receipt for over 15 years, (maybe longer). I have always cooked the beef tenderloin for the holidays at my house using this method. It's always been a hit! Tonight I made, Eye of of the Round, perfect once again! Note* I wash and pat dry, brush on some "Gravy Master", salt & pepper, or steak dust to taste, and pop it in. It always comes out around 130. YUM!

I really liked the way this turned out! My roast was still a bit frozen and was about 4 pounds so I cooked it for 30 min and turned oven to 170°F instead of off for another hour and half. I used my broiling pan and rack to lift it up. Everyone loved it!

You would do better to start at 500°F. My mother always made it using this technique (she was doing it this way in the 50's!). 450°F isn't hot enough. We like it rare, so didn't leave it in as long as this recipe says. However, as good as this way is, I now use the sear and roast at a very low temp (170 - 200°F, depending on your oven). It comes out even more tender.

A teeny bit overcooked for 2.35 lb roast. But still very good! Maybe next time I would do 18 min/lb. First briefly seared in garlic butter, pepper, and sea salt.
Very easy and would definitely use this recipe again!

I had a very small roast, 1.5 lb. When I cook short ribs I put a bottle of Guinness in with the meat so I did the same in a roasting pan. A quartered onion, separated out and used as a lift for the meat, 2 fresh rosemary sticks, a garlic, salt pepper and oil rub and delicious. My cooking time was 25 minutes at 450°F and then the oven off for 30 minutes. My oven's fan stays on until the oven cools off to 350°F and that was 1/2 the 30 minute wait time. Meat was done perfectly and the pan gravy with the Guinness was very good.

It came out perfect. This is my new recipe for a eye round.

Fantastic!! For years I have been overcooking Eye Rounds. Everyone in the family likes it rare, except my husband who is a "well done" fan. Because I had a large thick Eye I left it in for 45 minutes and only 30 minutes to let it "rest" in the overn. It came out great and I will do this from now on!!! I put my husband's slices in the gravy au jus on top of the stove and simmered it until all the pink was gone so everyone got what they wanted.

I've done this a couple times and it is GREAT! I don't end up with any pan drippings, though, so I can't make a sauce. Any suggestions?

Taking into consideration some of the comments, I cooked my roast at 475°F. Everything else I did exactly according to the recipe. By far, this was the best tasting and best textured eye round roast I've ever prepared. Good bye crock pot.

I followed this recipe with some twists. I used a 2.5 lb. eye in a glass pan. Preset oven to 450°F, and prepped meat with 1/2 large onion, black pepper, garlic salt, sea salt and a crushed up bullion cube over meat. I added one cup of water to help build juice for the gravy. Placed pan in oven with above and let it cook for 20 minutes. Then I added a generous amount of baby carrots and quartered small red potatoes, along with another bullion cube in water. Cooked for another 20 minutes on hot 450 oven and then turned off. Let sit for another 20 minutes on counter as I made gravy. No onion powder in gravy, since I already had onions in juice. Added ketchup, whole wheat flour (only kind I use) and gravy master. No salt & pepper needed. Came out awesome! You starch lovers may find something missing in the gravy, but starch in potatoes was enuff to offset it all for us!

This is a great roasting technique for this specific cut of beef! I have tried so many others. THIS recipe works like a charm. I admit I needed to tweak it a bit because of my own oven settings. I use 475°F for 30 min and then 20 per pound in an "OFF" oven. After 4 or 5 of these babies, I have it down to a science.

Although the roasted meat comes out still hot, it can be served at room temperature or in cold sandwiches. YUM!!

Never again. Followed recipe exactly; came out very rare and cool to the touch. Need amount of salt to use It was too much even though I go light on it. Had to put back in oven.