An urgent email showed up from a woman I used to work with. Turns out she was fixing a special dinner for a male friend and wanted to make an impression. What she needed was the secret weapon of meat recipes: the 500 degree eye round.
The 500 degree eye round is a foolproof method for roasting a perfect piece of meat that will make you a hero in the kitchen. I don’t claim any ownership of this recipe. It comes from the Texas Beef Council, which means that it must be good. Those people in Texas know a thing or two about meat.
Anyway, this is guaranteed to yield a perfectly cooked and delicious roast worthy of a graduate of the Culinary Institute of America. And it is ridiculously simple:
1 eye of round roast (2-3 pounds). Preheat oven to 500Â°F. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover. Place roast in the preheated oven and lower temperature to 475Â°F. Roast at 475Â°F for 7 minutes per pound. Turn oven off and let roast sit in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2-1/2 HOUR TIME PERIOD. Remove roast and slice thinly.
Seasoning is also important. Lemon pepper is a great or use one of the spice mixes you find at the supermarket these days. You can’t really beat good old salt and pepper, but no matter what you do people will be fighting over the end pieces.
One downside: because you MAY NOT open the oven for two-and-a-half hours this recipe can put a little crimp in your cooking. If necessary you can let it rest under some foil while you throw other stuff in the stove. Be sure to make extra gravy and mashed potatoes; you can put together a killer shepherd pie with the leftovers.
Oh… and about that special dinner. I heard back later that the meal was a huge success, but it opened a can of worms. She wrote back:
I made the roast and now he actually thinks I can cook. This is a problem because… well… I can’t cook.