Cooking a frozen eye round roast is nearly identical to cooking a thawed roast, although it does take approximately twice as long. Season it to taste, and roast it until it reaches the desired internal temperature.
- Prepare for cooking
Preheat the oven to 425 degrees Fahrenheit. While the oven is heating, lightly grease a roasting pan and season the frozen eye round roast with salt and pepper. Rub it with additional herbs or seasonings if desired.
- Cook the roast
Place the roast in the prepared pan with the fat side facing up. Roast the meat for approximately 1 1/2 hours uncovered. A thawed roast typically takes 40 to 45 minutes to cook. Since the eye round is frozen, it needs approximately double the cooking time.
- Check the temperature of the meat
Insert an instant-read thermometer in the meatiest part of the roast. Remove the eye round from the oven once it reaches 135 degrees for medium-rare, 150 degrees for medium or 160 degrees for well-done.
- Let the meat rest
Transfer the roast to a carving board, and cover it with foil. Allow the meat to rest for 20 minutes before slicing and serving. Optionally, add the roasting juices to a saucepan, add extra beef broth and let it simmer for two minutes. Serve the warm au jus with the beef.