Baked Eye of Round

Adapted from Southern Living Party Cookbook by Celia Marks

Serves 8–10

Celia Marks writes, “If convenient, season meat 2 days before cooking; otherwise, the night before. However, don’t let the time element deter you; I have seasoned this beef just before cooking, with excellent results.”

I agree.

I used to make this often, but I haven’t served it since switching to grass-fed beef. I’ve never seen a grass-fed eye round roast in the store and can only assume the round is used for ground beef. Still, many of us made this regularly, and if I ever do come across a grass-fed eye round, I’ll buy it—so here’s the recipe.

Eye round of beef
Garlic powder
Salt (or seasoned salt, if you prefer)
Pepper
1 teaspoon dried rosemary, ground (I grind it in a coffee grinder)
Neutral vegetable oil or olive oil

Season the meat liberally with garlic powder, salt, pepper, rosemary, and a little oil. Rub it over the entire surface, then wrap the meat tightly in foil or plastic wrap and refrigerate.

Remove from the refrigerator an hour before cooking to bring to room temperature. Brown on all sides in a small amount of oil, then place on a flat rack in a shallow pan.

Bake at 300°F for 15 minutes per pound for rare or 20 minutes per pound for medium.

Slice thin to serve.

Note: When I asked the manager of the meat department at Guido’s in Pittsfield, Massachusetts, why he didn’t carry eye round, he scoffed that it’s a terrible cut because it’s so tough. I disagree. My grandfather, who was a butcher and owned his own shop on Upper Broadway in the 1940s, cooked this cut often because it’s so flavorful. He scoffed at beef tenderloin, calling it a cut with no flavor!