How to Cook an Eye Of Round Roast In the Oven - Tender and Delicious Roast Beef

[@sneaklyfox]

The oven part is after seasoning is: 1. Preheat to 500 degrees F. 2. Put roast in oven and drop oven temp to 475 degrees F for 7 mins per pound. (Hers was 3.12 lbs so ~22 mins). 3. After 22 mins, turn off oven. Leave roast in oven until meat thermometer shows 135 degrees F in center of roast. 4. Take out roast.

[@kevinl4]

This was quick like the video should have been.

[@LauraCampbell-g1s]

what if you dont have that kind of thermometer, how do you test doness

[@coolerkin]

​@@LauraCampbell-g1syou DON'T

[@BKPS]

@@LauraCampbell-g1s If you can buy a roast beef why cant you buy a meat thermometer? they sell them at the same supermarkets.

[@tanyasc4131]

I have been trying yo learn to cook for my grandson since April when his mom/my daughter and incredible cook passed away. He has been extremely gracious with me thus far. I cooked the eye of the round I had picked up just the way you suggested. He(16 years old) gave me alchalades for days. He told everyone we know how grandma got it better than right. I am cooking another one now so he can be fully nourished when he takes his SATs . Thank you so much.

[@ashleyyoung1317]

So sorry for your loss.

[@maffimukshukran9369]

Thank you! Saw these eye rounds on sale and wondered what it was and how to cook it. Checked out a bunch of recipes and you basically had to be a pro chef or called for cutting it up. Tried this, came out super awesome. Served with garlic mashed potatoes, steamed asparagus and tomato salad.

[@cambridgegarden]

I made according to your recipe, but used an oven bag. Unbelievable!!! Came out beyond awesome! Had it cold on a sandwich , really tender. Thank you

[@jonesbub1]

God bless you, Jan! I just watched this video (which I understood) and then read some of the unpleasant (pronounced “rude”) comments that were left. Don’t understand why it’s preferable to post ugliness instead of just moving on to a video more up to their exacting standards. Please know your efforts ARE appreciated by many! TFS, Sharon

[@caroldorothy4138]

Best part of the video......"I need a glass of wine or a nap, maybe both." 😆

[@barbarareyes3005]

same here i hate math when i was a student lol you re hilarious but i love that you consistently explain the cooking time even tho you are off on the time and weight hahahaha

[@roseredd7895]

Oh I am trying this tonight ! Very excited !! Were limited on our grocery budget here ! Thanks Biden economics … your AWESOME!!!!

[@priscillakrause6383]

Thank you! Have referred to your recipe over and over and finnnnnaly have written it down. Thanks again…appreciate that seating AND baking is done in one pan! No extra pans to wash. I like to, then, use the leftovers in soup, cubed, nice and tender….

[@ScapeSmart]

Love your recipe! I have used your method three times, each time the beef was great! Thank you for sharing !!!

[@davidcarter805]

I don't know where you have been for the last 30-40 years that our family has cooked eye of the round roasts , 2 lbs optimal found at our local grocery. After the first hot sliced dinner with mashed potatoes and greens, we have several days of delicious thin sliced roast beef sandwiches.

[@radicalgreek99]

I do it at 500 degrees for 5 minutes per pound then shut off the oven and let it sit for 2 hours. It is the best way I've made it.

[@MrArch21]

That's Pro Level. I can't open it for the sake of temperature leaving the oven. 😬

[@priscillamyricks8554]

Love the show

[@FrankGutowski-ls8jt]

Adele Davis inspired method. Hers: start at 450, then set oven at desired finished temp. Can’t overcook.

[@candacenienius1623]

I do my prime rib that way

[@clayfarnet970]

I cook my pork loin the same way. I pre heat the oven at 500 degrees, put the loin in for 16 - 20 min. depending on size, then turn the oven off and let it sit in the oven for approx 1 hour. Don’t open the door. Perfection!

[@grandmajane2593]

I'd hate to think what may happen if I turned my oven up to 500 degrees! There may be an explosion, or certainly a fire.

[@MattyDemello]

Thanks! I like your style! I will be trying this out!

[@Derrmo]

Love your T-shirt. My grand aunt Nora worked on Ellis Island way back 80 to 100 years ago.

[@larrybarber5457]

You go Girl!!!...using your method tomorrow Sunday

[@davidjudd951]

Thanks for the video. Just put the roast. The oven. Looking forward to it looking like yours, and tasting good as well.

[@barbarareyes3005]

I have a question tho..if i want it a little bit more cook will it still go high for extra 15 or 20 minutes and still tender?

[@Alberdia21]

I cooked mine yesterday it was delicious, and ever so easy, had the leftovers today and was just as good as the day I cooked it. Thanks 😊

[@mahaadel633]

Thanks for ur video ,,,, which also made it possible for a lot of good people passing on their experience 😀,,, so thank u all

[@RossAllaire]

8:57 to 9:49 🤣🤣🤣 Thank you, I needed those belly laughs today. Great stuff!

[@flyingwithestevan]

Pre heat the oven at 500º. Put the meat in the oven and then set the oven temperature to 475º for 7 minutes per lb. After that shut off the oven and let it set for 2 hours if you don't have thermometer like me. I'm a Brazilian and I love to cook. Here in North America the meat cuts are different and I'm learning to cook. You help me a lot. Thanks.

[@gladysobrien1055]

The cuts are different in 🇨🇦Canada, too! I hear you loud and clear!

[@jigginjohnson2893]

For roasts anymore, I go reverse sear if I’m not throwing it in the sous vide. Pink edge to edge and never overcooked.

[@hiiiiiiiiiii4999]

Whats the temp and how many hours?

[@jigginjohnson2893]

Patricia Ruth VLOG time varies so use a thermometer and set the alarm to 15 degrees below wherever you want your steak to be done at. For anything 2” and over I set my oven to 225. When the thermometer goes off, take out and rest before searing in cast iron or on the grill. You will get pink edge to edge almost as good as sous vide!

[@lindagilbert6888]

I have never done any cut of meat with this method I can't wait to try this. Thanks Jan.

[@JanCharles]

I hope you like it, Linda!

[@ConservativeVoicesUniversity]

Cooking this amazing meal for my family this weekend, thanks for sharing this recipe with us 😉😊😍

[@zeeeOgre]

Thanks for filming your process - great!

[@vernonray5085]

When you cook it for 22min. then turn it off do you let it stay in the oven for 2.50 without the oven on?

[@Mr.Turano]

Just found your channel, and o just love your vibe, we got families to feed.

[@deborahzoppa5060]

I followed your instructions and had a delicious roast. Thank you

[@beingkitschroeder2507]

I've been making eye of the round roast for 30 years. Not new to me. Maybe it was called something else in your area until recently. I've noticed that different regions call meats by different names.

[@linebrunelle1004]

I'm from Canada, been to Europe, all same name. maybe she lives in the boonies

[@doniellestenson3502]

I've heard of prime rib cooked like this.I'll try with tound.Thank you

[@barbarareyes3005]

it was amazing the temp still went to 135 with the oven off ..how is that possible anyway i am gonna try your trick coz i have tried others recipe and i failed

[@joewitous6281]

Great video. Thanks!

[@cynthiaswift9893]

Question: Can this cut be cooked in the air fryer, or quick pot?

[@charmaynelloyd4142]

I thought that I was watching myself preparing a meal. This video was like looking in the mirror at another me except I am Black. lol. The math part had me lol. I always have to go over my math. I started writing it down. Problem solved. :)

[@Garrity9290]

I thought the same thing while watching this. I would of had to write that down to get it straight and maybe Jan will next time.

[@pastthefog6514]

Is this supposed to be covered or uncovered

[@minagelina]

Trying this now

[@matthewoconnor6691]

Umm... wicked mug in the window. Irish shirt. Plus the comment, "I don't know if I need a glass of wine or a nap? Maybe both?" I think I might be your long lost son? 😂😂😂 Glad I found you though. I look forward to checking out your other recipes.

[@charmaynelloyd4142]

I'm her sister from another mother. lol

[@rabmccudden683]

Love the Ireland jumper 🇮🇪❤️

[@chrisswift2383]

I use venison meat and I’ve found that the eye of round from a deer while it looks awesome cooked on a cast iron at medium rare it’s still tough. They average a bit over a pound. Do you think this would work with a eye of round weighing 1-1.5 pounds

[@dwes49]

Chris Swift I’m not a pro with venison by any means but I find the 500 degree and off method (with beef) is highly overrated and usually yields tough rather than tender regardless of what anyone says - I prefer low heat and slow while using a thermometer for desired doneness.

[@brentbrimacomb9725]

How did you warm it up for dinner later?

[@crhee2074]

Came put great, thanks

[@MtnBadger]

Instead of cutting off the thinner end, it can often be remedied by trying the roast, compressing it to a even thickness. Hps even cooking and texture. This roast was a bit over done, for me. I wanna slice nice, med-rare/rare beef for sandwiches. Yum. But thanks for the good tips

[@itwasjammerthatclickedyou2262]

There are three types of people. Some who can do math and some who can't. Good recipe. Thanks, Jerry

[@gladysobrien1055]

Her math was very fine. She was just speaking too fast and tripping over that cute (southern?) accent of hers! That’s all.

[@smug8567]

I like to sprinkle in a little Bon Ami, it really flavors it up.

[@johnking5691]

I like to rug it down with a can of wet cat food, make sure to get it in all the nooks and cranies.

[@smug8567]

@@jeannieheard1465 I'll have to try that. I do have a Pope on the rope lifeuoy soap. I was saving it for Easter.

[@theoldman947]

That roast is closer to medium well, not medium rare. Pull temp should be 125 for med-rare. Temp will continue to rise about 10 degrees after it's pulled.

[@nymetsfan912]

These comments are making me hungry! About to prep mine now just getting some ideas

[@pmthedonutgirl5221]

I thought i was the only person who needs a bottle of wine while i cook lol 👩🏽‍🍳

[@ChefClary60]

Eye of Round has always been the choice for Chefs cooking “roast beef”.

[@danabitzer4851]

I’m making this right now.

[@bryan3dguitar]

What's the point of the salt and pepper? To help tenderize the meat or simply for flavor? Or is it the cooking method - the initial high temperature and then the slowly declining temperature - that makes any cut more tender?

[@tortureyou]

generously adding salt to meat that will be cooking for a long time draws out the flavor as the salt crystallizes and trapping those flavors also adding a bit of a crust. The pepper is just a universal spice that goes with about every type of protein.

[@sislertx]

ITS KOSHER SALT...DO NOT ADD THAT MUCH REGULAR SALT....FOR FLAVOR....DONT DO THE PEPPER..IT LITERALLY DOESNT ADD TASTE IF COOKED.

[@GoaWay...]

Where did you get your meat thermometer?🤔

[@patriot1902]

Thats a great cut for jerky also.

[@jborrego2406]

I just bought one I was shocked at the prices lol I remember it being like 2 to 3 bucks lb for roast

[@Diana-xm1dm]

j borrego, I tell you, you can't ahead. minimum wage goes up and so does everything else.

[@lendudley2741]

Does it matter if your oven is gas or electric I've seen recipes that say if gas put oven to lowest possible degrees

[@davechristensen5217]

what if your oven cools quicker than others

[@jwmav528]

Trying this in a dutch oven tonight!

[@ttshkp]

If you have a meat slicer and a dehydrator Eye of Round makes the best Beef Jerky!

[@johnking5691]

You don't need wine or a nap you just need a calculator.

[@r.mcbride2837]

Contrary to some comments, this is not a new cut of beef. Both of my Grandmas fixed this roast, as did my Mom and as have I lo these many, many years. It's a standard Sunday dinner go-to in our family. We have it for Sunday dinner and then leftovers and sandwiches all week long. I garlic-stud mine with an overlay of salt, pepper and herb rub - yummy. I'd also recommend setting thermometers for 130 degs and removing it then. It will continue cooking as it rests and you may get a too-done roast if you wait until 135.

[@harryconte7222]

I like this type of cooking for the Eye of the Round. However, everytime I make it I need to pull it out of the oven after about an hour. Today, a three pound roast, took one hour and five minutes to hit 130ºF. So I had to wrap it and I hope it didn't overcook while waiting to serve it. Put it in for 21 minutes at 500º F. Oven shut off and within an hour plus five minutes it was at temperature. I think I'm going to start using 6 mins. per lb. going forward.

[@harryconte7222]

Well shut my mouth. It came out great, even after resting for an hour.

[@oleboy4332]

Beef expensive NOW in 2022! In 2023 you may not be able to find it at all. Great roast and Thank you!

[@aaronbuckel2337]

Totally confused me on the time per lb.

[@cynthiaswift9893]

2nd Question: Would you cook a "Beef Bottom Round Roast the same?

[@jonathanlong4660]

I have one of these at the moment gotta wait to get herbs and sauces ECT then most don't like me as I cut off all* the fat and just go with the meat juices,fat isn't flavour to me when it comes to meat

[@RileyMONeill]

about to try this - thanks for the recipe!

[@MattyDemello]

I think that looks perfectly done. I just can't eat something rare. To me it has to be medium. Like this. Burgers to me has to be well done because its ground beef. More air is mixed in which can create bacterias. So burgers i always have well done. Steaks and roast i like medium.

[@doratuininga4121]

you rock lady

[@sukispencer9804]

I’ve been seeing this cut a lot lately at the store and jumped on KZbin to look for a good recipe! Thanks for a great video. Can’t wait to try it out. I love your style. It feels like I’m cooking along with a friend in my kitchen ◡ ̈

[@mariolofaro8330]

Perfect!

[@Thundercat68]

I’m trying to write this time per lb thing down 🤔. So confused.

[@AndrizzleFoShizzle]

Doing this today! Thanks!

[@sjwl83]

Eye of round, the "cheap" cut, is regularly around $8.99/lb in Canada 😥

[@colkemker]

I am going to tell my wife about this as soon as I'm done chewing.

[@MCtravler]

Wouldn’t your cooking time differ between a long, narrow 3 lb. roast and short thick 3 lb. roast? A 3 lb., three inch thick roast will cook much faster than a 3 lb., five inch thick roast, wouldn’t it? Seems like basing your cooking time according to its thickness, rather than its weight would make more sense. Or, tell me why I’m wrong.

[@Diana-xm1dm]

I love cooking show's that don't label like grass fed, gluten free, low sodium, vegan, blah,blah,blah. If you want grass fed then buy grass fed. I just want the how to instructions, a cute/funny story is also appreciated. So, I rate this video thumbs up. You were great!

[@jimmylarkin6134]

Great T shirt.

[@kevincandow1518]

You're awesome.

[@harryspohrer4789]

I think you blew it by not getting the times and settings. Now I’m all confused.

[@harryspohrer4789]

But it did look very good when it was done.

[@cathyschubert4176]

Yum I am going to make this looks great also I love your shirt it says it all Iam from Brooklyn and also Irish

[@JanCharles]

I love Brooklyn!

[@alainpatry5559]

If you're looking to buy beef eye of round steaks, they've got a crap ton of exceptional discounts at: amzn.to/2LyYh6N

[@CorHor]

Jan's opener.. made me trust her

[@mfar3016]

It’s a recipe I’d like to try but the camera angle is kind of annoying. We can’t see you.

[@elabella475]

And what you wanted to see there, her messy hair, a hole in her T-shirt . I do not like that she did not wash the meat after removing it from the plastic. Such a cook NOT for me !

[@RhodeIslandWildlife]

Yum! Waiting on the steak tips 'n' gravy.

[@JanCharles]

I just shot that one, Locadio - so give it a couple weeks and it'll go up. They are SOOOO good!

[@SURFERGRL72RAKM]

@@JanCharles , HELP I'm hoping you can answer a few questions for me dear. I want to make this for supper tonight and I've heard of this cooking method a lot. HOWEVER I've never heard anyone mention whether it matters using a Gas or Electric oven? I have an electric oven and can't imagine how it cook's that long/well with the oven off? My roast is just over 5.6 pounds so I understand that I have to adjust the actual cooking time at 475° first and leaving it longer after turning my oven off. I just need to know if this really works with an electric oven? Also I don't have a thermometer so is there another trick to check the internal temperature. I really didn't think this cut of roast beef could be safely consumed rare to medium rare either. I typically purchase the better cuts of meat such as sirloin or top sirloin. However unless it's really on sale it's expensive but yummy. My eye of round cost me $17.80 for 5.6 pounds. Anyways I'm off topic but please HELP regarding the gas/electric oven question. I'm praying it works for Electric, thanks in advance. 🙏 Blessings from Ontario Canada 🍁

[@melissaohlrich2418]

I got mine here in Alabama for $5.59/lb. WE ARE SURROUNDED BY COWS!!! LOL

[@timothyconnecticut1910]

Holy crap ! Did you walk to work or carry a lunch?

[@larryjohansen2918]

You can get the same recipe on Bakar meats channel summed up in less than 3 minutes. No annoying background racket and obsessive weighing and giggling. I bought one yesterday and was ready to cook it and this video had me ready to pull my hair out waiting for the point On another note where the heck do you get this for cheap praytell? I just paid 7.47 per pound at my publix

[@squirrel6158]

Dishwasher running:) do the boys ever switch it on

[@JanCharles]

I make them unload, but I load it myself. Otherwise they put like one coffee cup and a saucepan in it and turn it on.

[@VelvetElvis8]

Nice shirt!!

[@shaunarusso3108]

Love ya Jan, you may not know your math but you sure know your meat!!

[@genekrupp3613]

135 degrees! Nope shoulda stopped at 110 and slice it thin

[@paulvest3157]

I cut my eye of round with a chainsaw.

[@Diana-xm1dm]

I seasoned mine w/ Montreal Steal Spice; it tastes like steak.

[@AndyB718]

Perfectly cooked to me 💪🇺🇸

[@lilsheettreybruh7822]

135 degrees is medium 125 degrees is medium rare 😤🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️ 12:00

[@kellykwan5811]

Brown ir off first no?

[@rbollman1]

Great Vid.... :)

[@bhubbard491]

Wow! It may be a good recipe, but I'm sure confused now about the timing of it all.

[@jserritiello]

Hello Jan. I always use this cut and not precisely because of the price because in my country it is used to prepare "black roast" which is a typical dish and for that reason it is not cheap. Here is the same price as sirloin, ribeye, etc. I use it for roast beef, vitel toné. I use it because it has little fat. A big greeting to you. The best term for this meat is medium or medium rare and in my home like it medium well 🥲. Thanks for your recipe

[@snakeplissken9540]

You think meat prices were bad in 2019? Come to Joe Obiden's American in 2022 where inflation is 11% and inflation on food is up 38%. Thanks Obiden!