Eye of Round every one loves it but they aren’t quite sure how to cook it. It is simple however it is all about technique. Eye of round is great when feeding a large crowd or hosting a holiday party. It is served medium to medium rare with its juices poured over it.
Our sizes of Eye of round range in small a little over 2 lbs or large getting close to 5 lbs. A 2 lb roast will easy feed 5-6 adults, a 5 lb roast will feed 15-20 adults or more especially if it is served as an hor’s devour. Add a tiny roll and some horseradish or fine grain mustard and 5 lb roast will feed a very large crowd. At $10 lb it is less expensive than a steak yet has a tender texture and fabulous beef flavor. There is very little fat and no bone involved to worry about either.
Eye of Round Roast Beef
No measurements are involved on spices, sprinkle them on evenly 
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Cayenne (just a very small amount)
- 2 carrots
- 1/2 lb-1 lb mushrooms
- 1 Spanish Onion
- 2 heads of garlic cut in 1/2
- Remove Eye of round and bring up to room temp 2 hours prior to cooking
- Preheat oven to 500 degrees
- Season roast with spices
- On a jelly roll sheet lined with parchment paper or foil place roast in center then arrange veggies around it
- Place in oven, drop temp to 475 degrees
- Roast at 475 for 7 min a lb, a 3 lb roast would roast for 21 min
- DO NOT OPEN THE OVEN DOOR, turn off oven and let sit for 2 1/2 hours
- Remove from oven remove veggies, slice very thin and pour juices over slices
- Serve
