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+ servings
Sliced eye round roast on a white platter over risotto

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
20 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 96kcal


  • 3 lbs beef eye of the round roast
  • salt and pepper
  • Ooomami Rub by GirlCarnivore
  • 1 lbs stew meat chuck diced into ½" cubes
  • 1 small onion chopped
  • 2 carrots chopped
  • 2 garlic cloves, minced
  • 4 cups beef broth


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.



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. 


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