500f Eye of Round Roast
Elevate your dinner menu with the irresistible flavor and masterful technique of the **500°F Eye of Round Roast**, a recipe designed for tender, perfectly cooked beef every time. This dish harnesses high-heat roasting to create a beautifully seared crust while the residual oven warmth ensures a juicy center without overcooking. A simple yet aromatic blend of kosher salt, black pepper, garlic powder, onion powder, and dried thyme enhances the natural flavors of the 3-pound eye of round roast. With just 10 minutes of prep and a hands-off cooking process, this elegant presentation is ideal for holiday feasts, dinner parties, or a comforting weeknight meal. Serve with classic sides like mashed potatoes or roasted vegetables for a show-stopping centerpiece that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 3 pounds eye of round roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Instructions
Preheat your oven to 500°F (260°C). Make sure your oven is clean to prevent smoking at high temperatures.
Remove the eye of round roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. This ensures even cooking.
Pat the roast dry with paper towels. Rub the olive oil all over the surface of the meat.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
Sprinkle the seasoning mixture evenly over the entire surface of the roast, pressing gently to adhere.
Place the seasoned roast on a roasting rack set inside a roasting pan. This allows for even airflow and prevents the bottom from getting soggy.
Insert an oven-safe meat thermometer into the thickest part of the roast (make sure it’s not touching bone or fat, as these can give inaccurate readings).
Roast the meat in the preheated oven at 500°F for 7 minutes per pound (21 minutes for a 3-pound roast). This step sears the outside of the meat at high heat.
After the initial searing time, turn the oven off but leave the roast inside. Do not open the oven door. Let the roast continue to cook in the residual heat for 50 minutes to 1 hour, or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).
Carefully remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15–20 minutes. This allows the juices to redistribute and results in a juicier roast.
Slice the roast thinly against the grain for the most tender slices. Serve immediately with your favorite side dishes such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
