Reviewed: Nov. 23, 2009

Wow! I don't like roast beef and my daughter doesn't like London broil, but all 7 family members scarfed it down. It tastes so much better than London broil and regular roast beef! There was not a morsel left. This will be a family staple.

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ESLEAKE

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Reviewed: Nov. 20, 2009

Pretty sure it was my oven(quit a few years old) but next time I will leave the oven on for just a few more minutes. I will continue to cook all my roasts this way...was quite surprised with the result.

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winelady

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Reviewed: Nov. 17, 2009

This was really good despite the fact that my oven obviously DID NOT hold in the heat. I even did what a couple of the reviewers had said 1) let meat come to room temp 2) heated oven for 20 min. I had a smaller roast (2.12lbs) and it still didn't heat it all the way. It was at the end of the 2hrs and 10 min and it read 108 degrees. I turned the oven back on to 350 and cooked it for about an hour and checked it. It eventually got up to 150 I let it rest for about a half hr sliced it up and it was awesome. It was tender and juicy and full of flavor! When I make it next time I will try switching it to 200 after the initial 500 and check it after an hour or so and go from there!

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 17, 2009

Perfect way to cook this cut of meat!!!! Tender and juicy. Amazing

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ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 17, 2009

I followed this recipe exactly, but my roast wasn't up to temp after the 2 1/2 hours. It was only at about 110 degrees and still basically raw, in my opinion. Possibly it was just my oven? Whatever the reason, I probably won't use this method again.

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 16, 2009

have made this now numerous times (even tried the recipe using prime rib) every time it comes out perfect! I do have to have a separate fan running under the kitchen fire alarm but it's so worth it! I'm so happy to have found this recipe! I fed the eye of round to guests and didn't tell them what cut of meat it was and got tons of rave reviews!

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Andrea

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Reviewed: Nov. 15, 2009

This was fabulous. I was leary as well when reading it. I marinated in grill master garlic peppercorn for 12 hours. Also, I let the meat sit out 20 minutes prior to cooking. A good knife and oven are key. For those who said it was raw might need to have your oven calibrated. It was medium on the ends and med-rare in the middle. Perfection. Thanks so much.

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Katie1217

Cooking Level: Intermediate

Home Town: Sea Girt, New Jersey, USA

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Reviewed: Nov. 15, 2009

Sorry, this did not work for me. The roast was mostly raw (and I like rare meat). Had to cut off the ends and put it back in the oven to finish cooking.

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Sue G.

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Reviewed: Nov. 15, 2009

THIS DID NOT WORK. EYE OF ROUND 2.78 LBS. FOLLOWED THE DIRECTIONS TO A TEE. AFTER THE 2 1/2 HOURS THE INTERNAL TEMPERATURE WAS 105 AND DROPPING. DON'T UNDERSTAND HOW IT WORKED FOR OTHER PEOPLE. MY OVEN IS NOT OLD AND IS ACCURATE. DON'T KNOW WHATELSE TO TELL YOU.

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Nancy

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Reviewed: Nov. 15, 2009

WOULD NOT HAVE BELIEVED IT UNTIL I TRIED IT. WANTED IT MED. RARE AND WOULD HAVE ACHIEVED THAT IF IT HAD NOT BEEN MY FIRST TIME TRYING. WILL NEVER COOK IT ANOTHER WAY BECAUSE THIS WA PERFECT. GRAVY FROM THE DRIPPINGS OVER MASHED POTATOES WAS THE JOINT!

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AUDREY

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Reviewed: Nov. 14, 2009

This was JUST wrong! I followed the directions to a "T" and the meat was not rare...it was RAW 80 degrees. After an hour at 350 it was perfect but I have issues with uncooked meat being left to harbor bacteria for 2- 1/2 hours! Won't be making this again.

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PMerry

Cooking Level: Expert

Home Town: Dalton, Massachusetts, USA

Living In: Wall Township, New Jersey, USA

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Reviewed: Nov. 11, 2009

Just like others, I thought this was a strange way to cook a roast, but as others mentioned, I was sold. The roast turned out tender and delicious. I thought for sure that it would be like shoe leather since it is such a tough cut of meat, but we were pleasantly surprised. I had a small cut, 2.5 lbs for 3 of us and cooked it about 15 minutes at 475, then turned it off for 2 hrs. I will most definitely make this again!

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EDV4961

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Reviewed: Nov. 3, 2009

Turns out perfect every time! Love this recipe. I rub in my favorite herbs sometimes, too, along with garlic powder.

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catndhat

Cooking Level: Expert

Home Town: Fernley, Nevada, USA

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Reviewed: Nov. 3, 2009

Very simple, and very tasty

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kelly

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Reviewed: Nov. 2, 2009

Best roast I have ever made... I used a McKormick envelope of pot roast mix to season the roast. After cooking at high temp, I turned the oven down to 250 for 2 hours. I then made a mushroom gravy using some of the pan juices... delicious!

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BMARIN

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

Well I was skeptical of this method because its too easy .. ...it was EXCELLENT!!!! I did use a meat thermometer and watched closely. Thanks for a way to make a roast beef that isnt like shoe leather .

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jeeziebell

Cooking Level: Expert

Home Town: Cutchogue, New York, USA

Living In: Wading River, New York, USA

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Reviewed: Oct. 27, 2009

This was a fantastic way to cook this kind of cut. My advice would be the following: * Definitely marinate the meat for additional tenderizing. I used a version of one of the earlier marinades on here, a combination of apple cider vinegar, dijon mustard, rosemary salt and papper. I made cuts into the meat and pushed the marinade in, then let it sit for about an hour. I would probably do longer next time, even overnight. * If you have a remote thermometer I would definitely use that, so you don't have to do any guesswork on what the meat temperature is or open the oven while it is cooking. My electric oven tends to run pretty hot. I had a 6.5lb roast, let it cook at 45 minutes at 500 degrees. Shut the oven off and I let it sit. The internal temperature got to 145 degrees in an hour and I let it get to 150 degrees after another 10 minutes before pulling it out. I covered it in foil and let it sit on the counter for another hour or so before I sliced it. Meat was perfectly medium on the inside and well towards the ends. Nothing was too dry and all of the meat was moist. If I'd left it in for the entire 2.5 hours it would have been way overdone. * I used an electric slicer to make extremely thin cuts of the meat and then kept them in au jus gravy based on the pan drippings. Everyone seemed to like the meat and I will definitely use this recipe again.

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Esther

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Reviewed: Oct. 26, 2009

You have to have a great oven to do this... I started with a 4.5 lb roast..I did 6 minutes per pound (looking for rare)..and then 2 hours and it was medium... and tough.. not as tender as I would have liked...it's only tender if you cut the slices 1/4" or less...I would do this again.. but I need a meat slicer..this makes GREAT sandwiches!!.. good flavor

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Hapy2cu

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

This meat was so tender that I almost thought I was eating Prime Rib. I followed the recipe of 7min per lb and as others suggested, instead of turning the oven completely off, I turned it down to 200 degrees for 2 1/2 hrs. The meat was medium rare and warm to eat. The only way I will ever cook this meat again!

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glorynews

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Reviewed: Oct. 22, 2009

Excellent way to cook an Eye of Round. I was a bit skeptical at first, but glad i listened to all of the good reviews and tried this recipe. I let the oven warm up for about 30 minutes after I preheated, and let the roast stand for a half hour. I used a simple rub of rosemary, kosher salt, black pepper, and olive oil. The after resting out of the oven after the 2 hours was up, the roast was sort of cold, but I made a two-mushroom gravy and it heated it up nicely when served. It was a challenge finding stovetop sides to make considering my oven was in use, but I just did a twice-baked potato and cooked it for 10 minutes while the roast was setting w biscuits. Beautiful meal, everyone was very impressed. Will make this again, it came out just medium, I think I will cut time down to 6 mins per pound, because we like our meat a little more rare. Thanks Lyn!

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Ber

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High Temperature Eye-of-Round Roast

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