Eye Roast is one of the easiest cuts of beef to prepare delicious, tender and moist. It also was on sale this past week at Safeway for $2.77 a lb for Angus Choice. I like the method that’s been around forever to cook the eye roast at 500 degrees. The beef must be in 3-4 pound pieces and then you oil and season the beef. After 15-20 minutes in the 500 degree F oven you shut it off and just leave the beef sit there for 2- 21/2 hours and wa la you got some easy tasty juicy tender beef. My trick is that I make a rack of vegetables under the beef and I use a great blend of delicious seasoning. This isn’t the kind of recipe were you need to measure. Just wing it and it will come out great!
ingredients for about 20 servings
7 pound eye roast cut in half
1/3 cup (about) canola oil
1/4 cup kosher salt (about)
2 Tablespoons black pepper (about)
2 Tablespoons granulated garlic (about)
2 Tablespoons smoked paprika (about)
pinch ground cloves
1 large onion – cut in thick slices
12 large cloves garlic – smashed
2 celery ribs – cut in sticks
2 large carrots – cut in sticks
Set oven to 500 degrees F
Split the vegetables in two 1/2 pans
Cut a 7 lb eye roast in half and blot it dry and then rub with oil.
Put all the spices in a bowl and mix.
Sprinkle the spices all over the eye roasts and place each eye roast in a pan.
Place in the oven for 18-20 minutes. If you have a 4 lb piece you need about 20 minutes. After 20 minutes just shut the oven off and DO NOT OPEN THE DOOR. You need to leave in the oven till the meat is about 140 degrees F. Mine took 2 1/2 hours.
“OH MY!” “That smells FORKING GREAT!” “I FORKING need some!”
Let the meat rest about a half hour after you remove it from the oven.
Easy and maybe the best beef you ever roasted.