Roast Beef (eye-round)

Roast Beef (eye-round)

Roast Beef has always been a family favorite as well as the leftovers which include hot roast beef with noodles and gravy, hot open roast beef sandwiches, hot roast beef on garlic bread with mozzarella cheese and gravy, or cold on a roll with a little mustard and cold slaw.  So always make a larger roast beef then you need for dinner so theirs enough to go around.

            I prefer to buy and eye round over the top sirloin as it has less fat and waste when compared to that or a rump roast. 


4-5 pound boneless eye round

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

Olive oil to coat meat


Cover the meat with a light coating of olive oil.

Season meat with salt, pepper, onion powder and garlic.

Sear meat buy placing in a 450-degree oven for about 15 minutes. Then turn down the oven to 350- degrees and cook according to weight and desired doneness; I use a digital thermometer.


Serving suggestions: Mashed potatoes, roasted potatoes, frozen peas, fresh string beans, or Twice baked potatoes and steamed broccoli with cheese sauce.

After you remove your meat from the oven, let the meat rest 10 to 20 minutes before carving. Carving a roast beef can be made easier by the purchase and use of a deli slicer.  I prefer slicing my roast beef rather thin, thicker slices about ¼ inch work very nicely with good cuts of meat.

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