Classic Roast Beef

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Refrigerate With Brine: 24 hours
  • Cook Time: 60 minutes
  • Total Time: 25 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Roast
  • Cuisine: American


Serving a juicy, tender roast beef dinner doesn’t have to break the bank.  With a couple of simple methods, an economical cut of beef can be turned into roast fit for a holiday meal.


  • 35 lb. eye of round beef roast
  • ½ tsp. coarse Kosher salt per pound of meat
  • 2 Tbsp. olive oil
  • 2 Tbsp. pepper


  1. Rub all sides of the roast with salt. Calculate ½ teaspoon of salt per pound of meat.
  2. Wrap the roast in plastic wrap and refrigerate for 18 to 24 hours.
  3. Remove the roast from the refrigerator after 18 to 24 hours, unwrap and pat dry with a paper towel.
  4. Heat oven to 350˚F.
  5. Rub 1 tablespoon of olive oil on the roast and season with the pepper.
  6. On medium-high heat, heat remaining oil in an oven-proof, stainless or cast iron skillet until smoking. Sear roast on all sides until golden brown, about 3 – 4 minutes per side.
  7. Remove pan from heat. Insert the probe of the thermometer through one end so that it reaches the middle of the roast.
  8. Cook until the internal temperature reaches 130˚F for medium rare.
  9. Remove from the oven and allow the roast to rest for 10 – 15 minutes.
  10. Carve and serve.