How to Cook an Eye of Round Beef Roast

Linda and I are visiting family in Tennessee this weekend and this afternoon my mother-in-law is cooking a beef roast for supper. I thought I'd use the Sony Handycam to document the process.

Before beginning, it's best to pre-heat the oven to 375 degrees. That way, everything is ready for cooking once the preparations below have been completed.

Mother-in-Law's Eye of Round Roast

1. Start with a 2 1/2 - 3 lb. eye of round roast. Ours was purchased from Wal-Mart and weighed 2.73 lbs. Total cost = $9.50.

2. In a roasting pan the roast was seasoned with Adolph's unseasoned meat tenderizer and a little salt and pepper.

3. We added three cans of Campbell's Golden Mushroom Soup and an equal amount of water. Mother-in-law secret...."Golden" is better than "plain".

4. In the same pan, we added 3 - 4 cups of potatoes chopped in small pieces and 1 1/2 cups of carrots.

5. Before putting the roast in oven, we added enough additional water to fill the pan 1/3 full.

6. It's best to use a digital meat thermometer to monitor the internal temperatures. For well-done roast, cook to 165 degrees.

7. Before serving, keep the pan closed and let it rest on the oven top for 10 - 15 minutes. This allows the juices to re-absorb back into the roast and helps avoid a "dry" result.

Temperature Scale:

130°F to 140°F = medium rare
145°F to 150°F = medium
155°F to 165°F = well done