This really is the Perfect Eye of Round Roast! This lean cut of beef is cooked slow and steady for a tender and juicy middle with a crispy browned exterior. Ready in under an hour!
Oftentimes, people ask me how I cook my beef. I usually reply with “salt, pepper, and fat.” And this Perfect Eye of Round Roast is no different. Since good beef already has tons of flavor in it, we’re keeping this recipe simple, with just a few extra ingredients for a little oomph!
This easy-to-make, affordable roast is guaranteed to be a show stopper. A perfect medium-rare center, a flavorful brown outer layer, and so much flavor!
What is eye of round roast?
Eye of round roast is an affordable cut of beef that comes from the hindquarters, aka “the round”, of the cow. Is it a good cut of beef? Oh, it’s one of my favorites. It’s a flavorful cut with a rich beef taste begging to be turned into classic tender roast beef.
Since eye of round roast comes from a core muscle, it’s lean and can be tough when not cooked properly. However, using this oven-roasted method, you can turn eye of round into a spectacular perfect roast beef!
- Eye of the Round Roast – you’ll need a 3-pound eye of round roast for this recipe.
- Seasonings – I use a simple blend of kosher salt, pepper, and my Oomami Rub.
- Stew Meat – you’ll cook the stew meat right in the pan with the roast, then strain it to make flavorful beef gravy.
- Onion, Carrot, and Garlic – roasted with the meat to create a flavor base for the gravy.
- Beef Broth – you’ll use beef broth to deglaze the pan as you make the au jus for the roast.
How to cook eye of round roast
For this lean cut, oven-roasting is the ideal solution. The slow and constant heat allows the outside to become browned while the internal temperature gently rises to 135ºF without drying out.
First, prep the beef: bring the meat to room temperature, pat it dry, then season it all over with salt, pepper, and Oomami Rub.
In a shallow roasting pan arrange the stew meat, carrots, onion, and garlic. Add the eye roast to the top of the meat and veggies.
Roast the beef at 450ºF for 30 minutes uncovered. Without opening the oven, turn the heat down to 300ºF and cook for 10 minutes longer.
Remove the beef from the oven, remove the roast from the pan, tent it in foil, and rest it for 20 minutes. As always, make sure to temp the roast with an instant-read thermometer to make sure it’s reached an internal temperature of 125-130 (for rare).
While the meat rests, make the au jus with the stew meat and veggies. First, deglaze the pan with beef broth. Cook down until the broth has caramelized. Remove any fat from the surface and repeat the steps two more times. Deglaze once more, whisk everything together, then strain through a fine-mesh strainer into a serving dish.
Serve the au jus over the finished roast, then devour!
How long to cook
While this depends on the size of your roast, the 3-pound beef eye of round roast I used in this recipe took a total of just 40 minutes to cook!
This recipe starts off using high heat, then drops the heat to finish it off. This simulates pan-searing without ever having to pull the meat from the oven. You cook for 30 minutes at 450ºF, then finish it off with 10 more minutes at 300ºF.
For now, what most home cooks need to embrace is the simplicity of letting the flavor shine of their whole foods. So, back to the beef, salt, pepper, and fat – and a little added umph from my Ooomami powder! Keep it simple and watch your temps for a flawless cook, every time.
How do I make an eye of round roast tender?
There are a couple of things you can do to make sure that your eye of round roast reaches ultimate juicy tenderness:
- Bring it to room temperature. I recommend setting the eye of round out on the counter about 30 minutes before you cook it. Room temperature meat cooks more evenly!
- Cook slow and steady. We are looking to create that perfect outer texture with a tender middle. Cooking a roast too hot or too fast results in tough, dry meat. Slow and steady gets that perfect texture every time.
- Check the temp. Since eye of round roast is lean meat, it can dry out quickly. The only way you can be certain that your roast is perfect is to use a digital thermometer. It should be cooked to a perfect 130ºF.
- Rest the meat. Once the meat is done cooking, let it sit for 20 minutes before carving it into thin slices. This gives the moisture time to redistribute throughout. If you cut into it too soon, that flavorful juice will run out and your meat will be dry.
- Carve against the grain. Slicing the meat against the grain shortens the long, tough muscle fibers making them easier to chew.
- Carve only what you’ll serve. Once the eye of round roast is sliced it will dry out more quickly. When you do cut into it, I recommend only cutting off what you’re going to serve immediately, sliced thin for the most tender bite.. That way if you have leftovers they stay nice and juicy!
Add a few no-fuss sides and you’ve got a feast without any hassle! Here are a few of my favorites:
How to store
Leftover eye of round roast will last in an airtight container or wrapped tightly in foil in the fridge for up to 3 days.
To reheat, slice of thin portions as needed and warm on low in the oven until heated through.
How to use leftover beef roast:
Need leftover ideas? Check out these recipes!
If you’ve tried my Perfect Eye of Round Roast, or any other recipe on GirlCarnivore.com please don’t forget to rate it and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Perfect Eye of Round Roast
Prep the roast
- Allow the beef to come to room temperature 20 to 30 minutes before cooking.
- Pat the eye of round roast dry and season all over with salt and pepper.
- Liberally coat with Ooomami Rub on all sides.
- Preheat the oven to 450 degrees F.
- In a small roasting pan, arrange the stew meat, carrots, onion, and garlic.
- Nestle the eye roast on top of the meat and veggies.
Roast the Beef
- Cook for 30 minutes, uncovered.
- Without opening the oven, turn down the heat to 300 and cook for 10 minutes longer, or until the beef temps 130 internally.
- Remove from oven and tent in foil on a cutting board for 20 minutes before slicing and serving.
Deglaze the Pan
- Meanwhile, make the au jus with the stew meat and veggies in the pan.
- Place the roasting pan over high heat on the stove top and deglaze the pan with 1 cup beef broth, scraping up any browned bits.
- Cook down until the broth has caramelized into a crusty layer.
- With a slotted spoon, remove any fat from the surface and repeat the steps two more times.
- Finally, deglaze the pan with the one remaining cup and dissolve the crust, whisking everything together.
- Strain the au jus through a fine mesh strainer into a serving dish.
Slice and serve
- Slice the beef and serve with the au jus in small individual cups.
I recently updated this recipe with Ooomami rub, which adds extra beefy flavor to the dish – and Umami based mushroom powder will do or you can omit Store leftovers wrapped tightly in foil in the fridge for up to 3 days. Slice off thin portions as needed to reheat.