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3 pounds beef eye of round roast, at room temperature
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½ teaspoon kosher salt, or more to taste
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½ teaspoon garlic powder, or more to taste
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¼ teaspoon freshly ground black pepper, or more to taste
Best Roast Beef
Learn how to cook roast beef with this easy, weight-based formula guide for perfect rare roast beef every time. This is your basic everyday eye round roast cooked to rare or medium-rare. Serve it to family or company. Slice thinly and serve with gravy, mashed potatoes, salad, and veggie of choice. You can add sauteed mushrooms to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.
Recipes · Main Dishes · Roast Recipes
| Prep Time: 5 mins |
| Cook Time: 1 hrs |
| Total Time: 1 hrs 20 mins |
| Additional Time: 15 mins |
| Servings: 6 |
Ingredients
Ingredients List
Directions
Gather all ingredients.
Slice and serve.
Tips
Make sure your eye of round is at room temperature before cooking. Let beef sit at room temperature for at least 45 minutes (or 1 hour) before beginning this recipe. If your roast is not at room temperature, the cook time will be longer.
Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound.
After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven. The final temperatures (after resting) should be 120 to 125 degrees F (49 to 52 degrees C) for rare, 130 to 140 degrees F (54 to 60 degrees C) for medium-rare, and 140 to 150 degrees F (60 to 65 degrees C) for medium.
Nutrition Facts (per serving)
Nutrition Facts
| 484 | Calories |
| 32g | Fat |
| 0g | Carbs |
| 45g | Protein |