Reviewed: Jul. 23, 2008

I had two 5lb roasts that I ended up cooking at the high temp for an hour, then at 200 for about 2 hours. It turned out pretty well though I could have been more adventurous with spicing.

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MELDAWGVEGAS


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Reviewed: Jul. 17, 2008

What a great way to cook a roast! Cooked a 2.4Lb roast for 18 minutes and then left it and played with the kids. 2 1/2hours later it was cooked perfect and the kitchen wasn't hot! Thanks!

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FISHGURU

	Cooking Level: Expert
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Reviewed: Jul. 16, 2008

This recipe certainly didn't work for me. The roast was tough and cold. Sorry.

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I read the recipe and didn't think it was possible...even with all the great reviews. Then I tried it. Wow. I don't know how it works, but it works. It took a cheap, tough cut of meat and turned it into some of the tastiest beef I've had in ages. I like mine rare, so cooked it for 6 minutes per pound and took it out after about 2 hours. Perfect. Juicy. Tender. Warm. Got raves from the people I served it to. Thanks for a keeper.

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Tom from Philly

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Jul. 1, 2008

All I can say is....WOW!! Sooooo easy and it was delish! Hard to not open the oven door though! The smell is intoxicating!

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sadiegirl28

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Terence Bay, Nova Scotia, Canada
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Reviewed: Jun. 28, 2008

Well, it has my 5 stars too! My eye round was nearly 7 pounds. I cooked at 475 for an hour(my guests only like well done) before turning oven off. The doneness was perfect! It was tender & I wouldn't consider roasting any other way! I have just one question: Why did I learn of this recipe only when I reached 65? lol Oh and, I'm thinking now of getting a good slicer so that I continue to enjoy such great roast beef sandwiches--both hot and cold!

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Rocky


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Reviewed: Jun. 24, 2008

2 day marinade and 500 degree roast and wait - too chewy for me. I do not usually buy this cut, but I thought I would give it one try. I ended up taking the largely uneaten roast and slow cooking it into a beef barley soup. It was good in that!

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Graeme

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
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Reviewed: Jun. 22, 2008

I have never cooked a roast before and was afraid it would be bad because every time my parents cooked roast it turned out tough and chewy.This recipe was amazing though!I will be using it every time I cook a roast from now on.My husband loved it too!

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C.Vanella

	Cooking Level: Intermediate Home Town: Concord, North Carolina, USA Living In: Roanoke, Virginia, USA
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Reviewed: Jun. 21, 2008

Absolutely delicious. I followed the recipe exactly. After the 2 1/2 hours the oven was just barely warm, but the carry-over heat in the roast maintained a safe temperature. I sliced at an angle with a very sharp knife to help keep the juices in every yummy slice. And the left-overs (not many left-overs) that made up my roast beef sandwich the next day made a very special lunch! One hint. When slicing thinly, do it in the pan you cooked the roast in. If any of those yummy juices escape you can recapture them mess free! Excellent recipe. Thank you so much for sharing.

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ADALLALY

	Cooking Level: Expert Home Town: Oklahoma City, Oklahoma, USA
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Reviewed: Jun. 20, 2008

I bought 2 of these Eye Round Roasts without knowing that it was such a tough cut. The first one I made turned out absolutely awful, had to feed it to the dog. Then for the second one, I tried this recipe, and let me tell you, it turned out so moist and tender! Thanks very much for the tip.

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TheGoddessGiGi

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA
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Reviewed: Jun. 16, 2008

I marinated the roast for 2 days in a garlic herb store bought marinate, I found this recipe online and decided to try it, I didn't think it could be so juicy and tender, but my only complaint was that my husband and I found the meat cool to the touch when eating. Otherwise, even though it wasn't hot, it was awesome, and would do this again.

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Marti


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Reviewed: Jun. 12, 2008

WOW! This turned out fantastic, i never thought to cook a roast beef this way. The only thing that i had a hard time with the roast smoking up my house! I think it may have been the lack of liquid. And next time, i am determinately using a disposable pan or lining my pan with tinfoil, this made such a mess on my dish that i don't think i will ever get it clean. It sure was a yummy roast though, usually, unless i cook the roast til it is falling apart, my roast is tough. :) Not now!

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DALYNSMOM

	Cooking Level: Expert
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Reviewed: Jun. 9, 2008

Loved it left it in for 2 hours instead of 2.5 and it was perfectly medium rare. I rubbed it with oive oil and worsteshire sauce then dry rubbed it with a spicy seasoning I have. My husband was shocked how weel this method worked. We felt like we were cooking green by having the oven off for 2 hours. Thanks for a great recipe. (Don't forget a nice spicy horseradish sauce on the side)

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sassichari

	Cooking Level: Intermediate Living In: Delray Beach, Florida, USA
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Reviewed: Jun. 8, 2008

I prepared this recipe for 34 people. I increased the recipe accordingly and prepared as per recipe. It was incredible! Not one complaint, the meat was tender, juicy and had an excellent flavor. the pan drippings made an excellent gravy. Everyone was pleased. I cook every Wednesday for our church dinner, 20-50 people and this meal was a hit with oven roasted potatoes and green beans.

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Sallie


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Reviewed: Jun. 5, 2008

Fantastic roast! The pan dripping were great for gravy and the meat done to perfection! I was a little skeptical but it worked out.

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spaceystacey2


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Reviewed: Jun. 5, 2008

It came out very tender & delicious. I roasted a 2lb eye of round for 22 minutes, then let it sit in the oven for an hour. This was perfect! Nice, hot & still enough "pink". Definitely a keeper.

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LUVS2BAKE

	Cooking Level: Expert
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Reviewed: Jun. 1, 2008

Wow! I made this roast tonight and it was fabulous. I had my doubts that it would turn out, but it did. I will surely make this roast again!

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gina


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Reviewed: May 27, 2008

This meat is so good - tasty and tender and inexpensive if you find it on special. I make a lot of meat for my husband and this recipe can't be beat! I had no trouble with the meat being cold either, but I have a very good oven. Too bad I can't heat my kitchen to 500 degrees in the summer, but I'll make this whenever I can find it.

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karen

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Rochester, Michigan, USA
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Reviewed: May 20, 2008

I have always wanted to try cooking this piece of meat. The last and only time I've cooked it it came out tough and we sliced it for dog treats. Thanks to your easy recipe I found a different cut to enjoy.

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Daffney


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Reviewed: May 14, 2008

my boyfriend tried this and it turned out great! The meat was tender with the pink middle that I love. He put a little tenderizer on it and it was a whole sirlion tip cut into quarters but it was awesome! No matter what cut meat...I recommend...

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gail


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