Beef Round Eye Roast

I have five kids and a huge grocery bill to match.  One way to help reduce costs is to buy meat that is close to being expired.  The problem is this leaves me with a bunch of roasts that I have no idea how to cook…plus anytime I cook beef it comes out dry and tough and stringy unless I make a stew.  The kids are starting to get really tired of stew so I decided to Google “Beef Round Eye Roast” and see what I could find.

I found a recipe that was amazingly easy.  Almost too easy.  This always makes me nervous, but I thought what the heck.  If I made another beef stew, the kids may wrap me in duck tape and put me at the end of our driveway.  It most definitely was worth the risk.  The kids LOVED it.  It was cooked perfectly for their taste with just a tick of pink and more importantly it was moist.  It was not dry and was amazingly good.  The kids gave it two thumbs up.  I did cook it a tick longer because my roast was 4 1/2 pounds.   I also cooked it in my dutch oven instead of a roasting pan.

I definitely will make this again, so here’s the recipe:

Beef Round Eye Roast

  • 1 beef eye round
  • salt, to taste
  • pepper , to taste
  • paprika , to taste (optional)
  • vegetable oil


Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.

Place meat in roasting pan in preheated oven.

Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

Here’s the link if you want to check out the original recipe.


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