Eye of Round
CATEGORIES
INGREDIENTS
  • Oven Method
  • 1½-pound eye of round roast
  • 1. Preheat oven to 425 degrees.
  • 2. Put roast in a fairly shallow roasting pan, without the rack, and bake uncovered for 15 minutes. Reduce
  • oven to 350 degrees and bake for 45 minutes for a “pink” interior (add about 15 additional minutes for
  • each additional pound of roast).
  • Oven-Roasted Potatoes
  • 4 potatoes, cut into several pieces
  • ¾ cup water
  • ⅓ cup vegetable oil
  • About 25 minutes before the roast is done, put the potatoes around the roast in the roasting pan. Add the
  • water and oil and stir to coat well. Stir the potatoes several times to brown them nicely. Add more water
  • and oil if needed.
  • Gas Grill Rotisserie Method
  • 3-pound eye of round roast
  • Hickory salt
  • Garlic powder
  • Coarse black pepper
DIRECTIONS
  1. 1. Preheat grill with medium heat.
  2. 2. Sprinkle roast liberally with hickory salt and garlic powder, then sprinkle with a LOT of black pepper.
  3. 3. Place roast on the rotisserie spit and bake until a thermometer reads 135 to 140 degrees (about 1½
  4. hours for a “pink” center – check it at 1 hour).