5 Easy Secrets for Bold, Flavorful Family Meals, everytime! DOWNLOAD
  • Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • Filipino
    • French
    • German
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Sauces & Seasonings
    • How To’s
    • One Pot
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
    • Party
      • Cookout
      • Picnic
      • Potluck
  • Recipe by Category
    • Beverages
      • Juice
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • Filipino
    • French
    • German
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Sauces & Seasonings
    • How To’s
    • One Pot
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
    • Party
      • Cookout
      • Picnic
      • Potluck
  • Recipe by Category
    • Beverages
      • Juice
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Courses / Dinner

Eye of Round Roast

Jump to Recipe Print Recipe
Published:3/31/2021Updated:3/31/2021

Easy, moist-tender and flavor-packed EYE OF ROUND ROAST makes a great crowd-pleasing dinner for regular nights or the holidays. Every slice of this beefy roast packs a huge amount of flavor without the hefty price tag. Go add this to your menu and impress everyone at the table!

Eye of Round Roast

 

If there’s one dish that gives you the aesthetic pleasure, beefy tenderness, and flavor-filled goodness, it’s this Eye of Round Roast.

Whether you serve it thinly sliced or in chunks, the tender sensation is all the same. Frankly, this is easily an Instagramable meal you can prepare for everyone to enjoy whether for Sunday roast or the holidays. It’s as good as your favorite beef steak WITHOUT the hefty price tag. Isn’t that good news? 

What is Eye of Round Roast?

Eye of Round Roast

The great thing about this beef recipe is that that it’s inexpensive. The beef cut for this is located between the sirloin and the shank. We’ll use the center of the round cut thus giving us the name eye of round roast. This beef cut is often hard because it’s a well-exercised muscle.

Cooking eye of round roast is fairly easy. You can even customize the flavor you want depending on how you prepare the meat. You can smother the meat with different herbs and spices, baste it with rich butter, or roast this bad boy up. This dish is often served with greens and mashed potatoes or as a sandwich.

Eye of Round Roast Recipe

There is a whole world of herbs, spices, and flavors out there to put into your beef cut. If prepared the right way, these flavors sip right into the core of the meat. But I personally find these ingredients below as the best for this beef cut.

  • Butter or olive oil
  • Garlic cloves
  • Paprika
  • Cayenne Pepper
  • Rosemary
  • Beef eye of round roast cut
  • Dry red wine
  • Beef broth
  • Salt and pepper

How to Make this Beef Cut Tender?

Remember that this cut of meat isn’t that tender since it’s in the well-exercised part of the animal. However, tenderizing this beef cut is not as daunting as it seems. There are a lot of ways you can soften up your eye of round roast. The most common way is pounding it with a tenderizing hammer. This will totally tenderize the meat effectively.

Salt will also do this without all the elbow grease. The process of osmosis regulates the water content in the meat which often means drying it out a bit. This makes it easier to cut.

You can also use acidic liquids such as wine or brine through marinating. This process gives you a bit of velvety texture with an added hint of fruity sweet flavor.

What to Serve with Eye of Round Roast?

This eye of round roast recipe isn’t seasonal because you can totally serve it any time of the year. It matches the different seasons perfectly. During this cold holiday season, serve it on a bed of Roast Garlic Mashed Potatoes with warm Homemade Gravy.

In the springtime, you’ll want to serve it with these Parmesan Crusted Baked Asparagus or this easy Green Beans and Bacon. The fresh flavors of the greens will definitely complement the smoky roast taste of the meat.

Summer boasts strong tangy flavors such as this Chimichurri Sauce which is also a great pair for this dish. Although the eye of the round roast is already smothered with herbs, a little garden freshness wouldn’t hurt.

More Easy Roast Beef Recipes

  • Beef Tenderloin Roast
  • Oven Pot Roast
  • Oven Tri Tip Roast
  • Prime Rib Roast

Eye of Round Roast

How to Cook Eye of Round Roast

How to Cook Eye of Round Roast

Rinse roast and pat dry beef. Then season with salt and pepper. In a small bowl mix, olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over beef covering every inch of the beef with marinade.  Place in a zip lock or seal in a bowl. Refrigerate overnight. 

How to Cook Eye of Round Roast

When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spice from the beef. Use a sharp paring knife to cut deep slits all over the roast. Stuff the slits with garlic cloves. Set aside until ready to brown. Melt butter or add oil to a pan over medium-high heat. Sear the roast on all sides until slightly brown- about 3-4 minutes per side. This helps hold the juices and sets the crust. Place in the desired oven-safe pot. 

I use the same cast-iron skillet that I used to brown the roast. Cook the roast in a preheated oven at 250 degrees F. Cook the roast in a preheated oven at 250 degrees F for about 1-2 hours or until an instant-read thermometer inserted into the thickest part of the roast reaches 130-140 degrees. Please take note that cooking times will vary depending on the shape and size of the beef and desired doneness.

Eye of Round Roast Sauce

 

Eye of Round Roast Sauce

Meanwhile, while the beef is roasting, place the reserved marinade in a small saucepan and add the beef broth. Place over medium-high heat. Bring to a boil, then lower heat and cook until reduced and thickens slightly. Add butter, adjust with salt and pepper to taste. Remove the roast, and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing into thin slices. 

Sauce

 Slice the roast against the grain, starting from the ends to the center. Serve with sauce. 

Eye of Round Roast

 

Watch How To Make It

 

 

Looking for more recipes? Follow on...
My Newsletter
Eye of Round Roast
Print

Eye of Round Roast

Easy, moist-tender and flavor-packed EYE OF ROUND ROAST makes a great crowd-pleasing dinner for regular nights or the holidays. Every slice of this beefy roast packs a huge amount of flavor without the hefty price tag. Go add this to your menu and impress everyone at the table!
Prep: 15 mins
Cook: 30 mins
Fridge Time: 8 hrs
Total: 8 hrs 45 mins
American
Servings 4 - 5

Ingredients

  • 1 (3 pound) beef eye of round roast
  • 1-2 tablespoons (14ml-28ml) olive oil or butter
  • 1 teaspoon (2g) paprika
  • 2-3 tablespoons (6.7g-10.05g) minced rosemary
  • 1 cup (235ml) dry red wine (merlot or cabernet sauvignon)
  • 1 teaspoon (2g) cayenne pepper
  • 3-4 cloves garlic , minced plus 6 or more for stuffing 
  • 1 cup (250ml) beef broth
  • 2-3 tablespoons (28g-42g) butter
  • salt and pepper to taste

Instructions

  • Rinse roast and pat dry beef. Then season with salt and pepper.  
  • In a small bowl mix, olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over beef covering every inch of the beef with marinade.  Place in a zip lock or seal in a bowl. Refrigerate overnight. 
  • When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spice from the beef.
  • Use a sharp paring knife to cut deep slits all over the roast. Stuff the slits with garlic cloves. Set aside until ready to brown. 
  • Melt butter or add oil to a pan over medium-high heat. Sear the roast on all sides until slightly brown- about 3-4 minutes per side. This helps hold the juices and sets the crust. 
  • Place in the desired oven safe pot. I use the same cast iron skillet that I used to brown the roast. 
  • Cook the roast in a preheated oven at 250 degrees F for about 1-2 hours or until an instant-read thermometer inserted into the thickest part of the roast reaches 130-140 degrees. Please take note that cooking times will vary depending on the shape and size of the beef and desired doneness.
  • Meanwhile, while the beef is roasting, place the reserved marinade in a small saucepan and add the beef broth. Place over medium-high heat. Bring to a boil, then lower heat and cook until reduced and thickens slightly. Add butter, adjust with salt and pepper to taste. 
  • Remove the roast, and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing into thin slices. 
  • Slice the roast against the grain, starting from the ends to the center. 
  • Serve with sauce. 

Tips & Notes:

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 621kcal (31%)| Carbohydrates: 4g (1%)| Protein: 77g (154%)| Fat: 26g (40%)| Saturated Fat: 10g (63%)| Cholesterol: 226mg (75%)| Sodium: 303mg (13%)| Potassium: 1320mg (38%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 661IU (13%)| Vitamin C: 2mg (2%)| Calcium: 82mg (8%)| Iron: 7mg (39%)
Author: Imma
Course: Main
Cuisine: American
Keyword: eye of round roast, roasted beef
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Eye of Round Roast
Amount Per Serving
Calories 621 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 226mg75%
Sodium 303mg13%
Potassium 1320mg38%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 77g154%
Vitamin A 661IU13%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
 
Eye of Round Roast
Eye of Round Roast
Eye of Round Roast

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Kara says

    Posted on 4/15 at 6:48PM

    Made this tonight. Tender delicious.

    Reply
    • Immaculate Bites says

      Posted on 4/16 at 1:53AM

      Yum! 🙂

      Reply

Primary Sidebar

Hi! I’m Imma

Hello! I'm Imma! Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! In your kitchen. It's much more fun together. Join me.

read more >
  • Southern
  • African
  • latin fusion
  • comfort food

favorites...

Chicken Shrimp and Sausage Gumbo

Southern Baked Mac and Cheese

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean
  • Southern
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Sitemap

Copyright © 2021 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!