Eye Roast of Beef

This is a very, very simple and an economical piece of beef that can be presented with much style. Serve it with a mushroom sauce, as below, or with Bearnaise, mustard, or horseradish sauce, with an important vegetable – broccoli, asparagus, or stuffed eggplant.


3-pound eye roast of beef
salt and pepper, to taste
1/4 cup flour


Let the roast rest at room temperature for several hours. Preheat the oven to 425 degrees F.

Rub the roast well with salt, pepper, and flour and put it in a small roasting pan into which you have put a small amount of water.

Roast for 15 minutes; reduce the oven temperature to 325 degrees F and cook for 15 minutes longer. Take the meat out of the oven and let it rest for 15-20 minutes before serving. (The roast will be rare.) Carve paper thin.

A sauce may be made by adding sliced mushrooms, Worcestershire Sauce, lemon juice, and sherry to the pan in which the roast was cooked, and stirring on the top of the stove.

Cooking & Recipes


Serves 6

Preparation Method


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Lets see. How many things are

Lets see. How many things are wrong with these directions and prep?

We went back to the original

We went back to the original recipe from 1972 and confirmed that the the information is correct. We have added some detail, however, the meat is supposed to be rare.

The original recipe suggested

The original recipe suggested that the meat be left out at room temperature overnight. We all realize I hope that that is not a good recommendation.