If you do a search on how to cook eye of round, one of the most commonly suggested methods is to preheat the oven to 500, salt and pepper the roast, drop the temp to 475 and cook it for 7 minutes/pound, then turn the heat off and let it coast for 2 1⁄2 hours without opening the oven door even once.
I had never tried this method, but I had a three pound eye of round I needed to use up last week, so I figured why not try it here.
But of course, I couldn’t just trust the recipe!
So I dug out two oven thermometers, my Maverick oven thermometer to measure the oven temperature and a Polder meat thermometer with a probe into the roast.
Kenji Lopez-Alt says not to bother letting a steak or roast come up to room temperature, because the center takes 3–5 hours to get to room temperature, which is far too long in the danger zone for the rest of the meat. When the roast went into the oven, the internal temperature was 44 degrees. (More on this later.)
The oven cooled off faster than I was expecting and the meat wasn’t getting warm very fast, either, so after about an hour and a half I turned the oven back on to a low setting, around 150. At around 2 1⁄2 hours, I finally figured out that the meat probe wasn’t working, so I got out the other one and instead of 90 degrees I had an internal temperature of about 140. I wanted to take it to 145, so I was almost done. (And it’s anybody’s guess as to what the internal starting temperature really was, but 44 degrees seems reasonable.)
Even with all these issues, the eye of round came out very good. The outside edges weren’t burnt to a crisp as is so often the case with eye of round done at 350, and the slices were a pretty uniform medium-rare to medium, which is where we like it. It was probably the most tender eye of round I’ve ever roasted.
I will use this method again, probably keeping the oven set at 150 just so it doesn’t get TOO cool.