Perfect Oven-Roasted Eye of Round Roast

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.


– beef eye of the round roast – salt and pepper – Ooomami Rub by GirlCarnivore – stew meat – onion – carrots – garlic – 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.

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. Cook for 30 minutes, uncovered.

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