Eye of Round Roast is a lean cut of beef that is easy to make and yields juicy tender roast beef that you’re whole family will love.
Eye of round roast is an inexpensive cut of meat with great flavor that’s the perfect roast beef dinner for a special occasion, busy weeknights, or Sunday dinner.
Our foolproof recipe will make a perfectly tender eye of round roast every time. Eye round isn’t an expensive cut of beef, like beef tenderloin or prime rib, but its every bit as delicious.
And if you follow my recipe and cook the roast to medium rare doneness it will be just as tender, for a lot less money.
If you enjoy tender, delicious beef roasts, try our easy top-round roast beef and garlic herb bottom-round roast recipes.
Ingredients to make Eye of Round Roast
Let’s start by gathering the ingredients we need to make a tender Eye of Round Roast recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What is an Eye of Round Roast?
An eye round is a lean, flavorful cut of beef that comes from the cow’s “round” or hindquarters. This area gets a lot of movement, which makes the meat leaner and less tender than more expensive cuts of beef. The eye of round is an excellent choice for medium-rare perfectly shaped slices of roast beef.
When cooked properly, this budget-friendly cut of beef is delicious, tender, and juicy.
How to make Eye of Round Roast
- In a small bowl, add the kosher salt, black pepper, fresh rosemary, fresh thyme, dry mustard, garlic powder, and onion powder.
- Mix the seasonings until fully combined.
- Pat the roast dry with paper towels.
- Rub the olive oil over the entire surface of the beef.
- Season the roast with the seasoning mixture.
- Cover the roast with plastic wrap and refrigerate for 4-12 hours (or overnight).
*Preheat the oven to 450 degrees and place the rack in the center of the oven.
- When you are ready to cook the roast, remove it from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats. This will help the beef cook more evenly.
- Fit a wire rack into a roasting pan. Then, place the seasoned roast on the rack.
- Roast the meat uncovered for 15 – 20 minutes. Reduce the oven temperature to 325 degrees F. and continue to cook the roast uncovered for 45-60 minutes or until it reaches an internal temperature of 125 degrees F.
*Use a meat thermometer inserted into the center of the roast to check the internal temperature. - Remove the beef from the oven and loosely tent it with aluminum foil. Let the finished roast rest for 10-15 minutes before slicing to allow the juices to redistribute into the meat.
*If you added vegetables, Keep them warm in the oven while the meat rests.
How to make Au Jus
- While the beef is resting, add a cup of water to the pan drippings in the roasting pan and place it on the stove to heat back up. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan.
- Strain the au jus and keep warm until ready to serve the beef.
*To enhance the flavor of the au jus, add four ounces of red wine and a teaspoon of Worcestershire sauce.
Do I have to cook the roast on a rack?
No, you don’t. But Cooking roasts on a rack allows the air to circulate around the meat and cook evenly. If you don’t have a roasting pan with a rack, you can place a baking cooling rack on a baking sheet.
If you don’t have either, you can still roast the meat in a baking dish without a rack.
Slice the roast against the grain into pencil-width thin slices. For a complete meal, roast baby carrots and baby potatoes along with the meat.
If you didn’t roast vegetables with the Eye of Round Roast, serve it with mashed potatoes, green beans, or your favorite vegetable, and pan juices (aka au jus).
Leftover roast should be stored refrigerated in an airtight container for 5-6 days. They can also be frozen in a freezer-safe container or a zip-lock freezer bag for up to two months.
Recipe FAQ’s
Slice it thinly and against the grain. This will help reduce the chewiness and make the texture more palatable.
It’s most likely because it’s been overcooked. An eye round is best cooked medium rare or medium. Cooking at high temperatures can also make it tough and chewy.
Use a meat thermometer to avoid overcooking.
More Recipes You’ll Love!
Eye of Round Roast Recipe
Equipment
Ingredients
- 3 pound eye round roast
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dry mustard
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
Instructions
- Add the kosher salt, black pepper, fresh rosemary, fresh thyme, dry mustard, garlic powder, and onion powder to a small bowl.
- Mix the seasonings until fully combined.
- Pat the roast dry with paper towels.
- Rub the olive oil over the entire surface of the beef.
- Season the roast with the seasoning mixture.
- Cover the roast with plastic wrap and refrigerate for 4-12 hours (or overnight).
- Fit a wire rack into a roasting pan. Then, place the seasoned roast on the rack.
- Preheat the oven to 450 degrees and place the rack in the center of the oven.
- When you are ready to cook the roast remove it from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats. This will help the beef cook more evenly.
- Roast the meat, uncovered for 15 – 20 minutes.
- Reduce the oven temperature to 325 degrees F.; and continue to cook the roast, uncovered, for 45-60 minutes or until it reaches 125 degrees F. *Use a meat thermometer inserted into the center of the roast to check the internal temperature.
- Remove the beef from the oven and loosely tent it with aluminum foil.*Keep the vegetables warm in the oven while the meat rests.
- Let the roast rest for 10-15 minutes before slicing, to give the juices time to redistribute into the meat.
- While the beef is resting, add a cup of water to the pan drippings in the roasting pan and place it on the stove to heat back up. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan.
- Strain the au jus and keep warm until ready to serve the beef.
- Slice the roast against the grain in thin slices.
Jim D
This looks delicious. Believe me I have tried cooking this, or versions of, many times to little success. From 120F up to 135F I have never had tender roast beef. Cutting very thin with a professional grade deli meat slicer would probably help, but I don’t have that. However, I have had very good success with sous vide.
I cook at 130-33F for about 36 hours. Roast is very tender. What I miss with sous vide are all the delicious oven aromas of the roasting meat and vegetables. I am a big fan of your recipes.