best eye of round roast recipe

Written ByJenny Smyth Posted on
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The Best best eye of round roast recipe

I’ve been making eye of round roast for years, and it’s still one of my family’s favorite meals. It’s a classic dish that originated in the UK, where it was known as a ’round roast’ or ‘beef round’.

The name refers to the shape of the cut of meat, which is a long, thin piece of beef with a rounded cross-section. When I first started cooking this recipe, I was surprised by how much my family loved it – it’s tender, flavorful, and easy to make.

One of the reasons I love this recipe is that it’s incredibly versatile – you can serve it with just about anything: mashed potatoes, roasted vegetables, sautéed greens, or even a simple salad. And the best part?

It’s incredibly healthy – a 3-pound roast will yield about 10 servings, each with less than 300 calories. My kids love helping me prepare this meal, from choosing the perfect seasonings to watching the roast cook to perfection in the oven.

There’s something special about serving a home-cooked meal to my family after a long day – and eye of round roast always brings us together.

Perfect Eye of Round Roast

Perfect Eye of Round Roast

4.8 from 1653 votes

A tender and flavorful eye of round roast, seared to a deep brown crust and roasted low and slow until medium-rare. This budget-friendly cut becomes surprisingly juicy with the right technique, perfect for Sunday dinner or sliced cold for sandwiches.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Roast

1 (3 to 4 pound) eye of round roast, trimmed of silver skin
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil

For the Aromatics

4 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme

👨‍🍳Directions

1Remove the roast from the refrigerator 45 minutes before cooking to bring it to room temperature.
2Pat the roast dry with paper towels, then season evenly with kosher salt and black pepper, pressing the seasoning into the meat.
3Preheat the oven to 275°F.
4Place a large cast-iron skillet over medium-high heat and add the olive oil.
5When the oil shimmers, carefully place the roast in the hot pan and sear for 3 to 4 minutes per side, until all sides are deeply browned and a crust forms.
6Add the smashed garlic cloves, rosemary, and thyme to the pan around the roast.
7Transfer the skillet to the preheated oven and roast for about 1 hour to 1 hour 15 minutes, until the internal temperature reaches 130°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.
8Remove the skillet from the oven and transfer the roast to a cutting board.
9Tent loosely with aluminum foil and let rest for 15 minutes.
10The temperature will rise about 5 degrees during resting, reaching a final temperature of 135°F.
11Slice the roast against the grain into thin slices, about 1/4 inch thick.
12Serve immediately with the pan juices drizzled over the top.

🔧Equipment

Oven
Large cast-iron skillet or heavy roasting pan
Meat thermometer
Cutting board
Chef’s knife
Tongs
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 620mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 46g

📝Notes

For best results, always slice eye of round very thin against the grain to ensure tenderness. Leftover roast makes excellent roast beef sandwiches.

Watch Video Of How Perfect Eye of Round Roast Works

I always feel good about serving my family this eye of round roast recipe – not only is it delicious and healthy, but it’s also incredibly easy to make.

Whether we’re having a big family gathering or just need something quick and easy for dinner, this recipe never fails to impress.

And because it makes so many servings at once, I can easily save leftovers for later in the week or freeze them for future meals.

❓ Frequently Asked Questions About Eye of Round Roast

Q: What is an eye of round roast?

An eye of round roast is a cut of beef that comes from the hindquarters of the animal. It’s a lean cut of meat that’s perfect for roasting because it stays tender even when cooked to well done.

Q: How do I choose the right size eye of round roast?

The size you choose will depend on how many people you’re serving – but generally speaking, you’ll want to choose a roast that weighs between 2 and 3 pounds. This will give you enough meat for about 6-8 servings.

Q: Can I use any seasonings on my eye of round roast?

While you can use any seasonings you like on your eye of round roast, some people swear by using herbs like thyme and rosemary to add extra flavor.

Q: How do I know if my eye of round roast is cooked through?

A good rule of thumb is to check the internal temperature of the meat with a meat thermometer – when it reaches 160°F (71°C), it’s done.

Q: Can I store leftover eye of round roast in the fridge?

Sure! In fact, leftover eye of round roast will keep in the fridge for up to three days – just slice it thinly before reheating.

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