Perfect Eye of Round Roast

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.

What is an Eye of Round Roast?

For starters, it’s a big cut from the round, the back portion of the beef. Although this cut is lean, it comes from a core muscle and can be tough if not cooked properly.

How To Make Eye of Round Roast


> Beef eye of the round roast > Salt and pepper > Stew meat > Beef broth

> 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.

Prep the roast

> 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.

Slice and serve > Slice the beef and serve with the au jus in small individual cups.

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