round eye roast recipe

Written ByJenny Smyth Posted on
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The Best round eye roast recipe

I’m so excited to share with you my favorite round eye roast recipe that’s been a staple in our household for years. This dish originated from the Southern United States, where it’s been a beloved tradition for generations. The round eye roast, also known as the round eye beef, is a cut of beef that’s tender and flavorful, making it perfect for slow cooking.

When cooked low and slow, the meat becomes incredibly tender and falls apart easily, which is exactly what I love about this recipe. My family and I have enjoyed this dish countless times, and it never fails to impress. We love it for special occasions like holidays and family gatherings, but it’s also a great option for a weeknight dinner when we’re short on time.

The best part about this recipe is that it’s incredibly easy to make and requires minimal preparation. Simply season the meat with your favorite spices, throw it in the crockpot or oven, and let the magic happen. The result is a deliciously tender roast that’s full of flavor and packed with nutrients.

I’ve experimented with various seasonings over the years, but my favorite combination remains salt, pepper, garlic powder, and paprika. Feel free to experiment with different seasonings to find your perfect blend. One of the reasons I adore this recipe is that it’s incredibly healthy.

Beef is an excellent source of protein, while the slow cooking process helps break down the connective tissue in the meat, making it easier to digest. Additionally, this recipe is perfect for meal prep or batch cooking since you can easily portion out leftovers for future meals.

Perfect Round Eye Roast

4.6 from 1703 votes

A tender and flavorful round eye roast seasoned with garlic and herbs, roasted to perfection. This budget-friendly cut becomes juicy and delicious with the right technique.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

3 to 4 pound round eye roast
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1 teaspoon black pepper

For the Pan Gravy (optional)

2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup red wine (optional)

👨‍🍳Directions

1Remove the round eye roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
2Pat the roast dry with paper towels to ensure a good sear.
3Preheat the oven to 450 degrees Fahrenheit.
4In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
5Rub this mixture all over the roast, covering all sides evenly.
6Place the roast on a rack in a roasting pan, fat side up.
7Roast at 450 degrees Fahrenheit for 15 minutes to create a browned crust.
8Reduce the oven temperature to 325 degrees Fahrenheit.
9Continue roasting until the internal temperature reaches 135 degrees Fahrenheit for medium-rare, about 1 hour to 1 hour 15 minutes.
10The roast should be nicely browned and the meat thermometer should read the desired temperature when inserted into the thickest part.
11Remove the roast from the oven and tent it loosely with aluminum foil.
12Let it rest for 15 to 20 minutes before slicing.
13The internal temperature will rise about 5 degrees during resting.
14For pan gravy, place the roasting pan over medium heat on the stovetop.
15Whisk in the flour and cook for 1 minute, then slowly whisk in the beef broth and red wine.
16Bring to a simmer and cook until thickened, about 3 to 4 minutes.
17Slice the roast against the grain and serve with the gravy.

🔧Equipment

Roasting pan with rack
Meat thermometer
Chef’s knife
Cutting board
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 520mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 48g

📝Notes

For best results, use a meat thermometer to avoid overcooking. Letting the roast rest is essential for juicy slices. Leftovers are excellent for sandwiches or salads.

Watch Video Of How Perfect Round Eye Roast Works

One of my favorite things about this recipe is how versatile it is – you can serve it at any occasion or just enjoy it as a regular weeknight dinner.

My family loves when I serve this round eye roast with mashed potatoes or roasted vegetables on the side – these options complement its rich flavors perfectly.

If you plan on storing leftovers for later use, simply refrigerate them within two hours after cooking and reheat them until they’re hot throughout.

❓ Frequently Asked Questions About Round Eye Roast

Q: What cut of beef should I use for this recipe?

The round eye roast is typically obtained from the chuck or round section of the cow. It’s a relatively inexpensive cut of beef that’s rich in flavor and texture.

Q: Can I cook this recipe on the stovetop?

Yes! While I prefer to cook my round eye roast in a crockpot or oven for maximum tenderness, you can also cook it on the stovetop using a Dutch oven or large skillet.

Q: How long should I cook the round eye roast?

The cooking time will depend on your preferred level of doneness and the method you choose to cook it by. Generally speaking, you can expect to cook this recipe for 2-3 hours in a crockpot or 1-2 hours in the oven.

Q: Can I make this recipe ahead of time?

Yes! You can prepare this recipe up to 24 hours in advance by seasoning the meat and refrigerating it until you’re ready to cook it.

Q: Is this recipe suitable for vegetarians?

No! This recipe features beef as its main ingredient and would not be suitable for vegetarians.

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