Oven Roasted Eye Round Roast

Video Description

This recipe is all about cooking by internal temperature, not by the clock. That said, we know many folks want a general time estimate, so here’s a rough breakdown based on a 4 lb roast: • First phase (oven at 225°F): It took around 1.5 hours (90 minutes) to reach an internal temperature of 115°F. That averages about 22 minutes per pound. • Second phase (oven turned off, door closed): After turning the oven off, the roast took another 30 minutes to coast up to 130°F internal temp. That’s about 7.5 minutes per pound. ✅ Keep in mind: Oven type, roast shape, fridge temp, and more can affect your timing. That’s why a wired or wireless meat thermometer is your best friend here. Set a target-temp alarm and skip the guesswork! Ingredients 3.5 – 4.5 lb eye round roast 3 tsp kosher salt 2 tsp black pepper 2 tbsp olive oil Directions Prep (night before): Salt all sides of the roast, wrap in plastic wrap, and refrigerate overnight. Preheat oven to 225°F. Position the oven rack in the middle. Pat the roast dry, rub with olive oil, and coat with black pepper. Sear in a hot cast iron skillet with 1 tbsp oil — about 3 minutes per side. Transfer to a roasting rack and place in the oven. Roast until internal temp reaches 115°F (~1.5 hours for 4 lbs). Turn oven off (do not open the door!) and let it coast to 130°F (~30 minutes). Rest the roast for 15 minutes, then slice thin and enjoy with horseradish sauce.