Eye Of Round Roast Recipe Quick Easy

Looking for more roast beef recipes? Try my top round roast, bottom round roast, ribeye roast, and sirloin tip roast next. We enjoy beef every week in our house, and while I love fancy cuts for a Sunday dinner, sometimes I need a reliable roast that won’t burn a hole in my pocket but still packs plenty of flavor. That’s where my eye round roast comes in. Made with a small handful of ingredients, it’s really the preparation of the meat that gives it its great flavor. Roasted until incredibly tender and succulent, this is a versatile and delicious cut you’ll want to make over and over again!

Why I love this recipe

It’s budget-friendly. This cut of beef is cheaper than other cuts since it can be tough if overcooked. Luckily, my recipe is foolproof and guarantees a perfectly cooked roast every time. Mostly hands-off. Once you season the roast, just pop it in the oven and wait for it to reach your desired temperature. It doesn’t get more effortless (trust me, I tested this hundreds of times!). Simple ingredients. Just 5 ingredients are all that’s needed to get this roast on the table, and most of those are seasonings. SO versatile. Serve it with everything from roasted root veggies or baked potatoes, then slice the leftover roast and make the best roast beef sandwiches ever.

Ingredients needed

Eye of round roast beef. Approximately 3-4 pounds, preferably with the fat cap still remaining. I prefer getting the beef from my butcher versus the grocery store because the latter often removes it. Olive oil. For the seasonings to adhere to the meat. You can also use half butter if you prefer a crispier exterior. Kosher salt and black pepper. To taste. Dried herbs. Italian seasoning or a combination of dried rosemary, thyme, and oregano will work.

How to cook eye of round roast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Eye of round roast is a lean, boneless cut of beef taken from the rear leg of the cow, specifically the round primal. Because of its location, beef eye of round tends to be muscle-y, making it a cost-effective cut. It’s also very lean, so it’s best cooked for a short period of time to make the most tender roast beef. Step 3- Rest, slice, and serve: Once the roast reaches the desired temperature, remove it from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes. Then, slice the meat against the grain into thin slices and serve.

Arman’s recipe tips

You must bring the meat to room temperature before cooking. This is imperative to sticking with the cooking times provided. Cook to medium rare. I’m a die-hard medium rare guy when it comes to any kind of beef, and this cut specifically tastes best at that level of doneness, so I recommend pulling it out of the oven when the temperature reads 135F (or 130F to account for carryover). To check the temperature, always use an instant-read thermometer. Or cook to your desired level of doneness. 145 for medium, 155 for medium-well done and 160 for well done. Pat dry before seasoning. So the seasoning sticks to the meat, and the exterior gets crispy.

Storage instructions

To store: Store leftover roast beef in an airtight container and keep it in the fridge for up to 4-5 days. Roasted eye of round is hearty and simply seasoned, so it’s best paired with a flavorful side dish, like cauliflower mac and cheese, air fryer smashed potatoes, or coconut rice. For lighter veggie sides, try my air fryer brussels sprouts, air fryer asparagus, or a wedge salad.

Marinade the roast. This cut of beef takes beautifully to a marinade. Consider soaking it in my 3-ingredient steak marinade for at least one hour before cooking! Add other spices like onion powder, garlic powder, or a pre-made seasoning mixture. Cook with root vegetables. For a complete meal, I often roast the beef with a medley of potatoes, butternut squash, and carrots with it. You don’t even need to adjust the cooking time! Make a pan sauce or beef gravy. While the roast is resting, set the roasting pan over medium-high heat and add butter, beef broth, red wine, and minced garlic (along with the pan juices and drippings). Cook for several minutes, then stir in a cornstarch slurry (2 tablespoons cold water and 1 tablespoon cornstarch). Cook until the sauce thickens, then serve on top of the meat or on the side.

To freeze: If I’m planning on freezing leftover roast, I prefer to slice it first. Store the cooled and sliced meat in a freezer-safe container and freeze for up to 6 months. Let frozen leftovers thaw overnight in the fridge before reheating. To reheat: Transfer leftovers to a baking sheet, cover it with foil, and bake at 250F until the meat is fully warmed about 10 minutes.