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!

Dish of fall risotto and two slices of perfectly cooked eye of round roast

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!

Above view of dishes with sliced eye round roast over risotto and remaining roast in corner

What is eye of round roast?

Eye of round roast is one of the more budget friendly cuts of beef that comes from the hindquarters, aka the round, hindquarters of the cow. Without much fat, it’s a lean roast that has a good beef flavor. 

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 delicious 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 foolproof recipe for an oven-roasted method, you can turn eye of round into a perfect roast beef dinner with great flavor!

Ingredients needed

  • 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, freshly ground black 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 fresh 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. We always use low-sodium beef broth.

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 reaches 135ºF without drying out. 

First, prep the beef: bring the meat to room temperature, pat it dry, then season the whole thing all over with salt, pepper, and Oomami Rub.

In a shallow roasting pan or Dutch oven, 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 in the preheated oven. 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 degrees F (for rare).

While the roast 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. 

Right before serving, carve just what you intend to serve thin slices of beef about 1/2″ thick.

Serve the au jus over the finished roast, then devour!

Two slices of eye of round roast over a fall roasted veggie risotto

How long do you need to cook an eye of round roast?

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 roast beef recipe starts off using a high temperature, 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.

It’s the simplicity of this recipe that makes it the best way to cook this timeless beef roast. Nothing fancy, just salt, pepper, and fat – and a little added umph from my umami powder! Then watching the temps of the roast with an instant read thermometer for a tender eye of round roast beef 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 with this cut of meat. Cooking a roast too hot or too fast results in tough, dry meat. Slow and steady achieves that perfectly tender roast beef 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 130º degrees F.
  • Rest the meat. Once the meat is done cooking, let it sit to rest 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!

Once you master this classic oven roast beef, try our pork belly porchetta recipe for even more flavor!

Serving suggestions

What to serve with this eye of round roast recipe! These are our favorite side dishes that go wonderfully with this tender roast beef.

Sliced eye round roast on a white platter over risotto

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.

Slices of eye round roast on a cutting board with dishes filled with fall risotto

Leftover roast beef recipes:

What to make with leftovers? Shave the beef for roast beef sandwiches, French Dips, and more!

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

4.30 from 40 votes
Prep: 10 mins
Cook: 1 hr
20 mins
Total: 1 hr 30 mins
Servings: 8
Sliced eye round roast on a white platter over risotto
Are you looking for the perfect Eye of Round Roast recipe? A no-fail, guaranteed medium-rare slice of red meat? This is it. And it's simple, just the way good beef should be. All about the meat. No filler.

Ingredients  

  • 3 lbs beef eye of the round roast
  • salt and pepper
  • Ooomami Rub by GirlCarnivore
  • 1 lbs stew meat chuck diced into 1/2″ cubes
  • 1 small onion chopped
  • 2 carrots chopped
  • 2 garlic cloves, minced
  • 4 cups beef broth

Instructions 

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.

Rest

  • 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.

Video

Notes

Meat a Kitchen Education
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. 

Nutrition

Calories: 96kcal | Carbohydrates: 2g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 483mg | Potassium: 302mg | Vitamin A: 1275IU | Vitamin C: 1.5mg | Calcium: 24mg | Iron: 1.4mg
Course: Main Course
Cuisine: American
Author: Kita Roberts
Keyword: eye of round roast

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Comments

  1. Beef at Christmas is my absolute favorite! My dad just left for the butcher this morning to pick up his 14lb prime rib he ordered. There is seriously nothing better than a well cooked piece of red meat…mmmm….

  2. This recipe is a keeper! I made it tonight and it was so easy and delicious. I added melted butter and 2 tablespoons of flour to the saucepan and added the roasted vegetables and broth to the mixture along with fresh parsley and the gravy was outstanding.

  3. 5 stars
    Fantastic roast recipe – made our Christmas dinner this year. What to do with the stew meat/carrots/onions? I made a beef/vegetable stew/soup the next day by sautéing an onion and garlic. Added the stew beef and carrots, 2 large potatoes (peeled and cut into small squares) and fresh green beans (trimmed and cut into small pieces) and 2-3 cups tomato sauce and beef broth (leftover from the roast recipe). Added salt and pepper to taste and 1 cup red wine and 12 oz. beer while simmering for 2 hours. Delicious!

  4. Made this tonight and served with asparagus. Totally yum. Easy peasy. Using the eu jus, left over, in another dish. It won’t let me select the stars, but this gets five.

    1. Hey hey Dawn! I am so glad you gave this recipe a go and used up the au jus! I bet you were the queen of the dinner table for it 😀

    1. Thanks for the comment, Peter. I recommend using an instant thermometer to make sure meat is always done to your liking and safe food temp. Depending on the thickness of the meat, and always adjust accordingly, I have had much success with this recipe. Cheers 🙂

      1. 5 stars
        I made this exactly as written and it turned out perfect! Thank you, this was the first perfect roast I ever made that wasn’t dry or chewy!

  5. 4 stars
    Success! I was worried about cooking this eye of round and there are not a lot of recipes that sounded promising. This one worked, the beef came out tender, medium rare and juicy. I am not sure that I completely understood the instructions for au jus, but even if I did it wrong, the sauce was delish! I did add a bit of red wine with the beef broth. Thanks for the quick and easy recipe ☺

  6. Thank you for this recipe. For me, beef is always so difficult to get right. If you cook it improperly, it can easily get dry or tough. Looking forward to making this dish!

  7. 4 stars
    I used the basic directions but did not use the stew meat or veggies. I’ve never been a fan of veggies cooked with a roast.
    I made a rub of salt, pepper, onion powder, and garlic powder. Don’t ask for how much of each as I don’t measure. I just pour some of each into a cup until it seems right. I mixed the rub then applied it on every surface of the meat. I put the room temperature roast into a preheated 500 degree oven for the 30 minutes then turned the temp down to 300 for 10 minutes. I checked the internal temp and it didn’t even hit 90 degrees. I eventually had it in the 300 degree oven for 65 minutes in total. After resting for 20 minutes I sliced it and it was juicy, tender and delicious.

  8. 3 stars
    The meat wasn’t even 90 degrees in the center, and the veggies were incinerated. I’m glad others had great success, but for me this recipe wasn’t even close enough to try and tweak and give another chance.

    1. Hey Hey Ms Tanya, For this recipe, you can always add time to cook the beef longer. I totally get it 90 isn’t even close! My veggies get pretty crispy too (as seen in the pics above) and they make the perfect base for when making a deep jus. Sorry this one didn’t work out for you.

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