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Eye of round roast

Eye of Round Roast Beef Recipe


Simple roast eye of round: an alternative to prime rib


  • Eye of round
  • Kosher salt
  • Fresh ground black pepper
  • 2 Tbsp neutral-flavored, high-smoke-point oil (grapeseed, peanut, corn, etc)

Eye of round ingredients


  • Preheat your oven to 225°F (107°C).
  • Salt the meat well, and let it sit for 15 minutes. (For the very best results, put the meat in the freezer during this time.)
  • Tie the roast every inch or two. Pepper well.

Peppering the roast

  • Heat a cast-iron pan over high heat until very hot, at least 425°F (208°C). Pour the oil into the pan, pat the roast dry, and brown the meat well on all sides.
  • Remove the meat from the pan.
  • Insert a probe for your ChefAlarm into the deepest part of the roast. Set the high-temp alarm for 125°F (52°C). (Add 5°F [3°C] for medium roast beef.)

Setting the thermometer alarm temperature

  • Cook the roast until the high-temp alarm sounds. Verify the temperature with your Thermapen® ONE by inserting the probe deep into the roast and pulling it out slowly, looking for the lowest temperature. If nothing reads lower than 125°F (52°C), remove the roast from the oven.

Verifying the temperature

  • Allow the roast to rest for at least 15 minutes, covered lightly with foil, before serving. During this time, the temperature will rise a few degrees and the meat will relax.
  • Slice the roast thinly, and serve with all your favorite roast-beef accompaniments.

Beautiful, rosy medium rare roast beef