- 3 pounds beef eye of round roast
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Step 1 Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Step 2 Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.
Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.