Classic Oven Roast

Classic Oven Roast


  • 1 Blackwell Angus eye-of-round roast or other round roast (3 to 4 pounds) tied
  • 2 to 3 teaspoons Kosher salt
  • 1 to 2 teaspoons ground black pepper
  • 1 tablespoon olive oil


  1. Preheat the oven to 250° F. Season the tied roast liberally with kosher salt and pepper. Heat the olive oil in a Dutch oven or heavy-duty roasting pan over medium-high heat until just smoking. Sear the roast on all sides until well browned, about 2 minutes on each side.
  2. Place the roast, uncovered, in the preheated 250° F oven and cook until an internal meat thermometer inserted in the center of the roast registers 110° F. Increase the oven temperature to 500° F and cook until the internal temperature reaches 130° F for medium.
  3. Remove the roast from the Dutch oven or roasting pan and place on a cutting board. Loosely tent with aluminum foil and let stand for 20 minutes. Internal temperature will rise to 145° F for medium doneness. Snip the twine and cut across the grain into thin slices and serve with pan juices.