Eye Round Roast is an easy to make weekend dinner. It doesn’t take long to make this roast beef recipe, and the marinade makes it perfect for having people over.
One of my kids is obsessed with roast beef. She was likely a dinosaur in a past life, because she loves a big plate of meat. Here are some roast beef recipes that we make often (you can see them below the recipe card), but we love adding new ones.
I love this Eye Round Roast because it’s a cheaper cut of meat. This also means that it needs a little time and attention to make it tender. With my simple marinade, we do that with minimal work. It leaves you with a roast that was not only easy to make, but full of delicious flavor. Reader Review.
I followed your recipe exactly as written. The roast turned out perfectly. It was very tender and full of flavor. My family absolutely loved it so your recipe is a keeper!.
Cooking beef eye round roast can seem intimidating. This lean, cylindrical cut of meat from the rear leg of the cow is economical but needs special care to turn out tender and flavorful. Follow my foolproof method to unlock the potential of eye round roast! I’ll show you exactly how to transform this budget-friendly cut into a juicy, melt-in-your-mouth dinner the whole family will love.
Overview of Beef Eye Round Roast
Beef eye round roast comes from the hindquarters of the steer, nestled in the muscles of the rear leg. It’s a very lean, cylindrical shaped muscle with little fat marbling. While it may not be naturally tender like pricier cuts of beef, with the right cooking method, eye round can become incredibly tender and delicious!
The key is cooking it slowly, at low temperatures, to gently break down the connective tissues Quick-cooking methods like grilling or broiling will likely yield a tough, chewy roast Moist-heat methods like braising or roasting are ideal for eye round roast.
Benefits of Cooking Eye Round Roast
There are several advantages to cooking eye round roast in the oven:
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Budget-friendly – It’s one of the most affordable roast cuts, priced lower than prime rib or tenderloin. Great option for feeding a crowd without breaking the bank.
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Lean and healthy – With little fat marbling, it’s a leaner red meat option. Eye round has fewer calories and fat than fattier cuts.
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Versatile – Roast eye round is delicious sliced for sandwiches, served with potatoes and vegetables, or used in burritos, tacos or stir fries after cooking.
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Satisfying flavor – When cooked properly, it has a rich, mildly beefy flavor that makes a satisfying entrée.
How to Choose an Eye Round Roast
When selecting your roast at the grocery store or butcher shop, look for:
- Uniform shape without tapering or thinning sections
- Bright red color throughout without brown or gray spots
- Some visible marbling flecks of fat for added flavor
- Firm, springy texture when lightly pressed
- Weight between 3 to 5 pounds for the best results
Avoid roasts with large areas of discoloration or a slim tapered shape, which can lead to uneven cooking.
Ingredients for Eye Round Roast Seasoning
- 3-5 lb eye round roast
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 cup beef broth or red wine
- 1 onion, thinly sliced
Step-by-Step Method for Oven Roast Eye Round
Follow these simple steps for foolproof eye round roast every time:
1. Prepare the Roast
- Rinse roast under cold water and pat completely dry with paper towels.
- Trim away any large pieces of fat, leaving a thin layer intact to help keep the meat moist.
2. Season the Roast
- In a small bowl, combine minced garlic, rosemary, thyme, oregano, salt and pepper.
- Coat all sides of the roast thoroughly with this seasoning rub.
- Let sit for 15-30 minutes to allow flavors to penetrate meat.
3. Sear the Roast (Optional)
- In a large oven-safe pan, heat 1-2 tbsp oil over medium-high heat.
- Brown the roast on all sides until a nice crust forms, about 4 minutes per side.
- Searing helps enhance the flavor, but is not essential. Skip this step if you don’t have an oven-safe pan.
4. Roast in the Oven
- Preheat oven to 325°F.
- Place seared roast in a roasting pan and surround with sliced onions.
- Add beef broth or red wine to pan.
- Cover pan tightly with foil and roast in preheated oven.
5. Determine Cook Time
Cook times vary based on size of roast and desired doneness:
- For rare: 15-20 min per lb, internal temp 125°F
- For medium-rare: 20-25 min per lb, internal temp 135°F
- For medium: 25-30 min per lb, internal temp 145°F
Use an instant-read meat thermometer to determine when roast is done.
6. Rest, Slice and Serve
- When roast reaches desired temp, remove from oven.
- Loosely cover with foil and let rest 15-20 minutes.
- Slice thinly across the grain and serve immediately with pan juices for a delicious au jus.
And that’s it – your perfect eye round roast is ready to enjoy!
Cooking Tips for Eye Round Roast Perfection
- Bring meat to room temp before cooking for even cooking and maximum juiciness.
- Season generously with salt, pepper and herbs. It needs strong flavors.
- Use a meat thermometer – it’s the only way to ensure perfect doneness.
- Searing is optional but adds ton of flavor – use an oven-safe pan.
- Let roast rest after cooking for incredibly tender, juicy meat.
- Slice against the grain for most tender texture.
Common Eye Round Roast Questions
What if I don’t have a meat thermometer?
Use the timing guidelines based on weight and desired doneness. Check for visual doneness by cutting into thickest part of roast. Meat should be slightly pink for medium-rare.
Can I cook eye round roast from frozen?
Yes, but add about 30 minutes to the total cook time. Thaw in fridge overnight for best results.
What oven temperature is best?
A moderate temperature of 325°F allows roast to cook gently without drying out. Higher temps risk overcooking exterior before interior is done.
Should I braise, roast or grill eye round?
Braising and roasting are best. Grilling will likely yield a tough, chewy roast. Slow braising also ensures very tender meat.
What side dishes go well with eye round roast?
Roasted or mashed potatoes, vegetables like carrots or Brussels sprouts, salad, rolls or rice pilaf all pair nicely. Horseradish sauce also complements the beefy flavor.
Make an Eye Round Roast Tonight!
With this easy recipe and helpful tips, you can stop avoiding eye round roast and start enjoying this budget-friendly cut. Prepare it for your next Sunday supper, dinner party or special occasion meal. Just remember to generously season, use a thermometer and let the meat rest. Before long, you’ll be serving fork-tender, juicy and delicious roast beef that your whole family will love. The oven will transform an inexpensive, lean cut into a fabulous home-cooked meal.
What is an Eye Round Roast?
Eye Round Roast is a very lean beef cut from the cow’s round leg, or back leg. This is an economical and flavorful cut of meat. Just medium-rare is best because it is so lean. It tastes best when braised or roasted. In this recipe we are also going to marinate it to help tenderize it.
Instant Read ThermometerThis amazing thermometer can be left in the meat while it is in the oven. I use it in so many of my recipes!
The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.
With 15 minutes at 450 degrees and an hour at 350 degrees, this recipe takes 1 hour and 15 minutes to cook.
Roasts are best when they reach 130 to 135 degrees Fahrenheit. More than that and they will be overcooked and chewy. When our eye round roast comes out of the oven, we like to take it out at 125 degrees Fahrenheit so that some of the cooking starts over.
Oven Roasted Eye Round Roast
How do you cook an eye roast?
To cook an eye roast, first, allow it to come to room temperature for 20 to 30 minutes. Next, pat the eye roast dry and season all over with salt and pepper. Then, liberally coat the eye roast with Ooomami Rub on all sides. In a small roasting pan, arrange the stew meat, carrots, onion, and garlic. Nestle the eye roast on top of the meat and veggies.
Can you cook eye round roast meat at room temperature?
Meat should not be left at room temperature. Wash your hands after touching raw meat. The best eye round roast recipe is provided here. Eye round roast beef can be roasted fast or slow in the oven (both directions included).
How do you cook a round roast in the oven?
To cook a round roast in the oven, first preheat the oven temperature to 325°F (163°C). Then, prepare the roast by trimming any excess fat from the eye of round roast. Pat the roast dry with paper towels.
How do you cook an Eye Round Roast in a crock pot?
To cook an Eye Round Roast in a crock pot, first, squeeze out the air and seal it. Then, place it in the fridge in a dish (in case it leaks) overnight. Next, add 1 cup beef broth, minced garlic, sliced onion, halved red potatoes, and carrots to a slow cooker and cook on low for 8-10 hours.