Classic Oven Roast

Classic Oven Roast


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


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