Roast beef made with round roast cooked to your liking using an easy, weight-based formula guide for perfect results every time. Thinly slice the beef and serve with gravy, mashed potatoes, and your veggie of choice for a special family meal. Use the juices from the roast beef in your gravy.
Ensuring the eye of round roast is at room temperature before roasting is paramount for even cooking. Tying the roast not only helps maintain a consistent shape but also prevents the ends from overcooking and drying out. For enhanced flavor, consider a dry brine overnight with the salt, or incorporate fresh herbs like rosemary and thyme with a touch of olive oil before roasting. The internal temperature of 120-125°F will result in a rare to medium-rare roast after resting due to carry-over cooking; adjust cooking time for desired doneness. Resting is non-negotiable – it allows the muscle fibers to relax and redistribute juices, ensuring a tender, succulent slice. Always slice thinly against the grain for maximum tenderness. Save pan drippings for an outstanding gravy.