Oven Roasted Eye Round Roast

This recipe is a cook by temp, not a cook by time so for time estimates it will be just that, a rough estimate. Assuming a 4 pound roast takes roughly 1 1/2 hours at 225F to reach 115 F you are looking at 1 1/2 hours = 90 minutes / 4 pounds = 22 minutes per pound. After that, 4 pound roast took approximately 30 minutes to reach 130 F internally with the oven off in the final step. 30 minutes / 4 pounds = 7.5 minutes per pound. Results may vary when cooking by time and it is much easier to purchase a wired or wireless thermometer and set a target temp alarm.
Ingredients
3.5 - 4.5 lb eye round roast
3 tsp kosher salt
2 tsp black pepper
2 tbsp olive oil
Directions
Salt all sides of the roast then wrap it in plastic wrap and refrigerate overnight.
Set the rack in the oven to the medium position. Preheat the oven to 225 F.
Dry the roast with paper towels, then rub it down with olive oil. Apply black pepper to all sides of the roast.
Heat a 10 or 12 inch cast iron skillet on medium high heat with a tablespoon of oil. When the oil starts smoking, sear the roast on each side for 3 minutes per side.
Transfer the roast to the rack in a roasting pan and roast in the oven for about 1.5 hours until the center reaches 115F.
Turn the oven off, do not open the door and allow the roast to cook about 30 more minutes until the center is 130F. Remove the roast from the oven and allow it to rest for 15 minutes. Slice thinly and enjoy with a horseradish sauce.

[@lauriehardin4467]

I made my first ever round eye roast following this video exactly. Except I forgot the olive oil so browned it in butter. It was perfection!! Making another tonight. Thank you!

[@stephengoldberg334]

You have to use clarified butter with a high smoke point. See Chef Jean Pierre here. Otherwise this recipe is grand. Do put in fridge 24 houea. Draws the blood to the center. Uncovered will be fine. Let it rest a bit. Follow chef Man's instructions. Take it out at 125 in my view- more rare. Let it rest at least 10 minutes Do your mison plas in in advance.

[@lauriehardin4467]

@@stephengoldberg334 I made Chef Pierre's oven ribs the other day and they were sooo good!

[@jamessheridan4306]

What a coincidence. I made an eye round roast beef last Sunday and I'm still eating off it. Eye round is my favorite cut for roast beef. So flavorful.

[@stevek7757]

This sear to 115 to oven off 130 method was amazing. Next time, I'd go only 125, but still, excellent results.

[@robertplunkett4737]

Excellent presentation. Clear details how to instruction. Not complicated video direct objective. Comments pointed. Thank you. Will try recipe!

[@scottleppard288]

The fire department showed up, we all sat down to a great roast! Great vid!

[@user-if1yx9rt4n]

I'm so glad I clicked on this video. You seasoned and browned it so nice and when you said 115 degrees I was like whaaaat. Then you said turn oven off and reset alarm to 130 degrees. Man, that roast beef looked so nice and when you sliced into it, so juicy. You did a great job and I've subscribed! Btw now I'm ordering an electric knife cuz of you.

[@manthatscooking]

Glad you liked the video and enjoy your new knife, those electric ones are the best!

[@JasonT83]

Best recipe ever!!! 😋

[@Ghanshyam00000]

I've never tried and tested this out but I think the pot roast you made in this video looks delicious from my point of view however you didn't add any herbs like rosemary or thyme very useful to everyone thanks.

[@johncspine2787]

I’ve seen others recommend leaving beef uncovered to dry the surface better..I’ve done it uncovered up til now, but I’ll try it covered next time.. I’ve never bothered trimming silverskin off this cut because you need to slice eye of round once roasted so thinly you won’t notice it. I think I won’t bother with a sear, afterwards I will pass a torch over it and see how that works..

[@natefisher-therenaissancem9274]

You might want to let this thing rest for 30 mins before you slice - need to let the juices settle. I didn't hear any rest time in here, but that happened to me a bunch before I tinkered with rest times. 30-40 mins rest works well for me. I have 3 in the oven now that I cut up and freeze for lunches. I take mine out at 125 as I like it a little more rare.

[@manthatscooking]

Yes it does need to rest before slicing at least 15 minutes or more. The directions in the video description go over these steps in more detail than the voice over commentary in the video.

[@davedestefano9744]

Can't wait to try this!

[@DugEphresh]

Outstanding, love the pink juice. My marinade for chicken quarters produce pink meat. LMAO, my guests made me cook them for almost 2 hours before the believed they were done🤪

[@stephaniemarley2193]

It came out perfect!

[@thylacine1154]

Cooked to perfect doneness! I'm sure the leftovers would also make some excellent roast beef sandwiches 🥪

[@mikeb1721]

Damn this looks awesome. Makes me want to go get one now. Thank you so much

[@johnyMilsom]

Your a great find for cooking insight....Do you say turn off the oven at 1:15 and then increase the internal thermostat to 130 so does that mean the oven is on a rise of temperature once you turn it off now they say it out loud think that’s what you mean confirm I’m not out of it thanks

[@manthatscooking]

When the roast reaches 115F the oven will be on for roughly 1.5 hours. At that point the oven will not be on the rise, but will be stable temp, then it will slowly drop after being turned off. The roast will continue cooking and the oven should remain hot.

[@gregvatistas7114]

I will try this tomorrow, but will do it on my burner on my outside grill, this would definitely set off my smoke detectors. lol

[@yolandagonzalez384]

It’s amazing I made it we love it thank you

[@RobertJensen-tu1hd]

YUM! Awesome!

[@LydineLynnOakleyC21Integra]

This was awesome!!! Perfectly cooked! Ty

[@unwoke1652]

I grew up as a Gentile in a Jewish suburb. The idea of Kosher salt is downright hilarious. It may be salt for kashering, but no salt is Kosher. Ask any true Jew. 😂😂

[@jimprior5700]

Looks good. I like to brown outside on patio with a single induction hot plate and cast iron sklillet. It keeps down the smoke and grease build up in the house. Induction is great.

[@manthatscooking]

Can confirm. These single burner induction devices are great for the patio and go on sale on the 'Prime Day' events.

[@patriciamurashige6879]

Gorgeous!! I would make French dip Sammie’s and plain ole roast beef Sammie’s.. just because!!!! No veggies ! Just great bread and beef, oh and horse radish sauce !

[@Cyrilmc222004]

Thank you so much I really really enjoyed watching you cook this beef. But, you really needed to tell us how long to cook it per pound of meat.. I have subscribed and given you a thumbs up too

[@manthatscooking]

Thank you for subscribing! This recipe is intentionally cook by temperature and not time because results will vary when cooking by time. We did not test out a cooking by time method so any advice given is just an estimate and could go completely sideways. Please see the description text of this video for the estimates per pound for each oven step.

[@dicegamenetwork]

4:23 I was cooking this meat according to your direction and my smoke detectors in my apartment building went off. I couldn't figure out how to shut them off. Next thing I know the Fire Department 🚒 showed up in full gear and masks. They lugged massive hoses into my living room. When I showed them your video they said "oh, another one of these" then left my building. When the meat finished, I invited them all back for dinner. I'm now a Godfather to the children of Fireman Dave.

[@allonzo202]

😂 love your story

[@billybbob18]

I just made this following these directions. Yummy and tender! Thank you.

[@msaito36]

Thank you for the delicious food video. I really want to eat it.🍀🍀🍀🍀🌎🌍🌏✨✨⭐️💐

[@elissawatsonvlog]

6:42 🤣🤣🤣 I finally got one! Game changer!

[@sherrid2637]

Looks really good. Thanks for the video.

[@manthatscooking]

Thanks for watching!

[@djrx22]

"Welp if the fire department shows up..let us know in the comments below" Excellent video.

[@_R_S_6]

Thank you! I thought this was great.

[@johnbruenn8755]

I wouldn’t take it past 120. I like mine a little rarer. Great video!

[@Ryoufriggingserious]

Beautiful!

[@malulo]

How long it took since you turned off the oven until the beef reached the 130 degrees?

[@manthatscooking]

Around 30 minutes. The description for this video has the full details of the recipe and steps.

[@malulo]

@@manthatscooking Thank you for your prompt reply.

[@blackestskyline]

What if I have a massive 3.5 kg roast that's 3 times the size of this one? Do I turn the oven hotter? About to make it following all these instructions. Looks great!

[@manthatscooking]

Keep the oven temp the same but you may want to let the roast reach 120 - 122 F instead of 115 F then turn off the oven. We have another video with a roughly 3.5 kg roast cooked a different way that you may also want to look into kzbin.info/www/bejne/gZSaapuJf5yrea8 Oven Roasted Boneless Rib Roast

[@blackestskyline]

@manthatscooking Thanks so much for the quick reply! :) Decided to just cut this thing in half lol

[@supernoobsmith5718]

Eye of Round done properly is as good as $18lb deli roast beef. Fully trim, leave THIN fat cap at bottom. Dry brine overnight. Leave at room temp for 4 hours. FULLY dry. Then use reverse sear method. Cook at 300F until just 120-122 at center. Then rest for full 45 min. Should read about 130-132 in center now. Then sear at 450-500 until desired sear is achieved. Center will remain 130-132 if you rested proper length. MUST be sliced DELI THIN and never cooked past 135 or you ruined it. Leftovers sliced thin is exact same as Boar's Head Deli roast beef.

[@lesliehensley7477]

Make your own video. Pretty rude to come in and take over..

[@fufu304]

Can you do this on a gas oven

[@unwoke1652]

For sure. Gas ovens heat faster and temperature remains constant. Electric ovens don't heat consistently due to mains brown-outs.

[@KerriRum]

How many minutes per lb. At 225?

[@manthatscooking]

This recipe is a cook by temp, not a cook by time so for time estimates it will be just that, a rough estimate. Assuming a 4 pound roast takes roughly 1 1/2 hours at 225F to reach 115 F you are looking at 1 1/2 hours = 90 minutes / 4 pounds = 22 minutes per pound.

[@GodsyGirl]

Yeah. When the alarm went off I stop browning! So my ends didn’t get an color😂

[@r.mcbride2837]

Nice, but... that thing would be considered waaaay overcooked in our house.

[@JohnWillis-uj7dk]

What oven temp did you use?

[@manthatscooking]

225 F

[@Jeremyho439]

Why olive oil? Cattle don’t eat grain but grass.

[@manthatscooking]

I would recommend South Chicago Packing wagyu beef tallow but most people don't have that but they likely have olive oil.

[@jazzcp823]

Looks good

[@inteliphone3111]

Delicious meat.

[@thebuccaneersden]

My smoke detectors were kicked off and the FBI showed up. Thanks Obama!! 😜 Anyways, I just popped my roast into the over following your instructions. Can't wait to see how it turns out!

[@Lakelandcowboy69]

I just don't have time to sit overnight with seasonings .

[@anyonecansee4601]

The LAPD showed up and I live in Florida!

[@jernigan007]

$7/lb is a crazy price

[@dfabove9108]

I just bought one at Costco and it was $ 6.49 lb

[@jernigan007]

@@dfabove9108 by crazy i mean expensive, they used to be $3

[@elissawatsonvlog]

My Costco has it got $4.99 per pound!!!

[@Tammy-sz5kd]

9.99 lb. In usa today

[@Parody-Jerk]

Waaaah... Electricity. Waaaaah...

[@nestoracosta1551]

Roast has been in the oven after shutting it off at 115. It's been an hour and it won't go past 124

[@manthatscooking]

Turn the oven back on and crank it up to 400F then keep an eye on the roast temperature. Should take 5 - 10 minutes.

[@nestoracosta1551]

Thanks I ended up turning it back on at 325 and I let the roast reach 125, then left it in there with the oven off till 130. Took about 20 minutes but came back out very nicely

[@celesteinman56]

Why in the world do you need to cut that off. Over kill

[@daryllawrence9398]

😣 *promo sm*

[@jimjasinski4861]

Its a thick roast, salt and pepper will never penetrate it

[@elissawatsonvlog]

But it will make the “juice” very flavorful!

[@Peaceful.S.T.VByMeccayou]

That’s alot of blood

[@davedestefano9744]

Finally tried this ... twice. DOES NOT WORK. Center comes out undone.

[@BuildinWings]

Wasted my time by not telling me I needed a wired thermometer at the beginning. TIME dude. We need cooking TIME.

[@manthatscooking]

Thanks for the feedback Rick. In future videos we will go over the equipment required and method (cook by time vs cook by temp) in the first minute of the video so that everyone's TIME is better preserved and not wasted away. Sorry for your loss. Thoughts and prayers dude.

[@joannajudson1107]

You don’t cook by time, you cook by temperature

[@fishinman539]

Who the hell cools off time? Lmao 🤦‍♂️

[@cliffferguson9024]

Time is a very inaccurate method for doneness. Temperature is the best way.

[@LeiraHP]

U really don't need it if u have a good idea of cooking. Just letting u know is not a most.

[@WBf2002]

Overdone

[@luiginapolitano2851]

that’s way overcooked

[@manthatscooking]

130F is way overcooked? 😂

[@RoccoTeh]

Bro wtf? How is that overcooked

[@Ryoufriggingserious]

No it's not. 130 is perfect

[@REALStinkyCash]

1. You actually believe in global warming. 2. You think a low voltage electric knife is somehow contributing to make-believe global warming. Can you say BETA?!?

[@manthatscooking]

1. No 2. No. It’s a joke, not serious aka satire or sarcasm.

[@Hildamabalhin]

Looks good