I love a good roast cooked in the oven with the high temperature method and I love this take on a marinated Eye of Round. This cut of beef can typically be tough, but the extra time marinating goes a long way in alleviating that issue and makes for a cowboy and young cowpoke crowd pleaser around our dinner table. (Also applies to non-cowboys and non-cowpokes.) Use the same high temp method with or without marinade for other roasts like sirloin tip and you’ll never go wrong. Unless you run out. Which you might, because it’s that good. Happy roasting y’all!

See video below (and forgive my blunders. Or don’t. But even if you laugh, it’ll be with me, not at me. )

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Easy Eye of Round Roast

Author Meredith Bernard

Ingredients

• Beef Eye of Round Roast 2-3 pounds
• Marinade:
• 1-2 Tbsp Musket Powder Seasoning or favorite steak seasoning
• ¼ c. Olive Oil or choice of oil
• ¼ c. Balsamic Vinegar or choice of vinegar or lemon juice
• 1 Tbsp Minced Garlic
• 2 Tbsp Worcestershire sauce

Instructions

• Mix ingredients for marinade and put with roast in a ziploc bag. Refrigerate several hours (6-36 (it works – see video))
• When ready to cook, pre-heat oven to 500 degrees
• Take roast from bag, draining excess liquid
• Place on foil lined baking sheet and bake at 500 for 5 min per pound
• Turn oven off and let sit in oven (don’t open the door!) for 15-20 minutes per pound or until internal temperature reaches 140-145 degrees
• Slice thin against grain and serve!

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