Re: eye of round

I think the key here is the "7 minutes per pound" and then turn off the oven. Your roast would be at the high temperature only 17 or 18 minutes.

I looked up other eye of the round recipes and see most of the directions were for 4 to 5 pound roast so I found nothing to compare as a guideline. Most of them called for 350* for 18 to 22 minutes per pound for medium rare (4 to 5 pound roasts.) The purpose of the high temperature for the recipe I posted is to seal the outside of the roast and then let the inside cook at the lower temp.

The eye of the round roast is a very lean cut. The inside temperature should be 140* for medium rare and 155* for medium when it comes out of the oven.

And, Pat, if you are concerned, you could prepare your roast with pepper and garlic and cook it at 350* for the 18-22 minutes per pound.

I am reposting the recipe below that we are talking about. Hopefully others will give us their imput. Pat, I would be interested to hear what you decided and how it worked out.

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PEPPERED ROAST BEEF

Amount Measure Ingredient -- Preparation Method
-------- ------------
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5 pounds beef eye of round
3 garlic cloves -- slivered
black pepper -- coarsely ground

Heat oven to 500*. With a sharp, pointed knife
make inch-deep incisions all over roast; insert garlic slivers in slits so that they disappear into the meat. Sprinkle meat all over with the pepper and
place fat side up in a roasting pan. Roast meat, allowing 7 minutes per
pound for medium-rare.
Turn off heat and leave roast in oven 2 hours longer
WITHOUT OPENING OVEN DOOR. Finished roast will be brown and crisp on
the outside and pink throughout the inside. Serve warm or chill several
hours. Cut in very thin slices to serve.