Eye Of Round Roast
This post may contain affiliate links. See my disclosure policy.
My eye of round roast recipe takes an inexpensive cut of meat and transforms it into a succulent and juicy roast. Just 5 minutes of prep time and a few basic seasonings are needed.
We cook beef almost every week, and while I love splurging on a ribeye roast for Sunday dinner, some nights call for something more down-to-earth: a roast that’s easy on the wallet but still tastes like you fussed. That’s where this eye of round comes in.
I still remember the first time I really nailed this cut in culinary school; my instructor was shocked because we hadn’t worked with lean cuts much, and this one turned out tender. Since then, it’s become my go-to “budget hero”- proof that you don’t need fancy ingredients to make something taste incredible.
With just a few pantry staples and the correct technique- a quick sear to build flavor, then a gentle roast to keep the center juicy- you’ll get a beautifully tender beef roast that looks like it’s from a carver but fits neatly into a weeknight dinner.
What is eye of round?
If you’re not familiar with this cut, here is a quick run down for you. Eye of round roast is a lean, boneless cut from the rear leg (round primal). It’s muscular and low-fat (think of all that running), which makes it budget-friendly but easy to overcook, so shorter, controlled roasting keeps it tender.
Table of Contents
Why trust my eye of round roast recipe
I’ve tested this roast many times, but every test has led to one goal: making sure yours turns out tender, juicy, and spot-on from the start.
- Budget-friendly. Eye of round is one of the most affordable roasts you can buy, and with my simple technique, it turns out juicy and full of flavor.
- Mostly hands-off. Once it’s seasoned, the oven does all the hard work.
- 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.
What readers are saying
★★★★★ – “When I saw that my BF bought an eye round roast, I was pretty bummed that he wasted the money as I have never cooked one that was good. That was until tonight when I used this recipe. Perfection! Put it on the slicer and had dinner plus a bowl full of thin slices for sandwiches. Thanks so much. It was fantastic.” – Susan
Key Ingredients
These are just a few key points to note. Skip to the recipe card for the full list:
- Eye of round roast beef. Approximately 3-4 pounds. Ask your butchet to leave a thin fat cap- it bastes the meat as it cooks for extra flavor.
- Olive oil. For the seasonings to adhere to the meat. You can also use half butter if you prefer a crispier exterior.
- Dried herbs. Italian seasoning or a combination of dried rosemary, thyme, and oregano will work.
Variations I’ve tested (and loved)
My family can be quite picky, so over the years, I’ve changed up the spices, added a marinade, and even served it with a gravy. Here is my specifics:
- 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. 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.
How to cook eye of round roast
Step 1- Season the meat: Rub olive oil over the roast, then evenly coat the roast with the herb mixture. Press down to ensure the seasoning sticks to the meat.
Step 2- Roast: Place the beef in a roasting pan and roast for 10 minutes per pound or until the roast reaches your desired level of doneness.
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.
Why medium-rare is best
I’m a die-hard medium-rare guy when it comes to any kind of beef, and this cut in particular tastes its best at that sweet spot. At 130-135°F, the lean meat stays tender and juicy, while the surface caramelizes beautifully. I recommend pulling it from the oven at 130°F (or 135°F if prefer less pink) to account for carryover cooking, and always use an instant-read thermometer for accuracy.
4 mistakes to avoid when cooking eye of round roast
After years of cooking this roast, I’ve made every mistake possible. So, consider this your cheat sheet to achieving a succulent, tender roast.
- Not using room temperature beef. I get it- it’s tempting to go from fridge to oven, but cold meat cooks unevenly. Let it sit out for about 30 minutes (no more than an hour) so the heat works evenly from the edge to the center.
- Overcooking. This cut has almost no fat to protect it, which means even a few extra minutes can turn tender into tough. I recommend pulling it from the oven at 130°F and let the carryover heat finish the job.
- Cutting too soon. Don’t be tempted by the incredible smells: patience pays off here. Rest the beef for about 15 to 20 minutes under loose foil so all those juices settle back into the meat instead of running onto the board.
- Slicing the wrong way. Using your sharpest knife, slice against the grain (I demonstrate this in the recipe video in the recipe card). Thin slices turn this lean roast into something that feels almost buttery.
How to store leftovers
To store: Store leftover roast beef in an airtight container and refrigerate for up to 4-5 days.
To freeze: If I plan to freeze 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 250°F until the meat is fully warmed, about 10 minutes.
Frequently asked questions
My eye of round roast was 4 pounds and took precisely 40 minutes. This works out to be 10 minutes per pound of meat. Adjust the timing according to the weight of your roast.
I don’t recommend swapping out this beef for another cut, as the cooking time and ingredient proportions would differ. Beef tenderloin would be best, but if you are after a leaner cut roast, try my chuck tender roast or rump roast instead.
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.
More impressive roast beef dinners
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Eye Of Round Roast
Video
Ingredients
- 4 pounds eye of round roast 1 whole roast
- 4 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 480°F (250°C). Bring the meat to room temperature.
- In a small bowl, combine the salt, black pepper, and Italian seasoning. Mix well.
- Rub the olive oil all over the roast to help the seasoning stick. Then, evenly coat the roast with the herb mixture. Make sure to press the seasoning into the meat, covering all sides.
- Place the seasoned roast on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, making sure it's not touching any bone.
- Place the roasting pan in the preheated oven and cook for 20 minutes then lower the temperature to 350°F (180°C). Roast for 10 minutes per pound, or around 35- 40 minutes. Continue cooking the roast until the internal temperature reaches 130°F (medium-rare). Carryover cooking will get it to around 135°F.
- Once the roast reaches the desired doneness, remove it from the oven and tent it loosely with foil. Let it rest for 15 minutes. After resting, slice the meat against the grain into thin slices and serve.
Notes
- Doneness: Eye of round roast is best served medium-rare (135°F). You can cook it to medium (145°F), medium-well done (155°F), or well done (160°F) if you prefer.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutrition
Originally published November 2023
When I saw that my BF bought an eye round roast, I was pretty bummed that he wasted the money as I have never cooked one that was good. That was until tonight when I used this recipe. Perfection! Put it on the slicer and had dinner plus a bowl full of thin slices for sandwiches. Thanks so much. It was fantastic.
Susan, thank you so much for your wonderful feedback 🙂
Hi! Do you cook this covered or uncovered? Thanks!
Uncovered for best results 🙂
You’re my new best pal – I’m a busy 84 year old who loves to cook. I haven’t bought this cut in decades but thought I’d give it a try. Unless we’re at POD (see below) or Happy Hour with friends, we cook at home so I’m bored with ME. Your recipe popped up so here we are. We’re avid meat eaters – protein keeps the skip in your step. I’ll be trying this month hosting THE SATURDAY NIGHT POD! (Named because 7 of us stuck together socializing once a week during that crazy COVID lockdown)…One had just been widowed so we decided to have a social event once a week…and stay healthy. Friends, socializing exercising… all lead to scoffing at the word ELDERLY:)
Hi Jean, thanks so much for sharing this story. I’m so glad that this recipe can bring you all together like that!
Made this last night and my husband and I really enjoyed it! Simple recipe and easy to make!
Amazing! Glad you liked it.
Sounds great. Gonna try it today!
Tasty recipe…thank you for that!! I cooked mine for 55 minutes in my pressure cooker with potatoes, carrots, etc . Too hot to turn on the oven! Now we can have some great sandwiches or even a soup!
Perfect!
This recipe is awesome and easy ! My family loves it and they say it better than prime rib 😂 . Thank you so much
So welcome, Cindy!!
This came out great. The kids loved it too. Thanks Arman.
Perfect! Thank you!
Excellent recipe. I bought a good quality eye roast, ie I went to a very good butcher whose price reflects the quality and I was certainly not disappointed. Th recipe proved invaluable. I used an instant read thermometer and brought it out of the oven when the reading was 120 degrees Fahrenheit. Perfect result thank you.
I enjoyed our roast. It was tender and delicious by following these cooking temps. I decided to dredge the roast in flour plus seasonings first and sear in a cast iron pan. Then transferred to a roasting pan and followed this recipe. I added a jar of beef gravy on top and around the roast during the last ten minutes or so. It was delicious!!
Great and tender recipe. Thank you!!
Amazing recipe! Turning out so flavorful and tender.
We just enjoyed this for Christmas dinner and it got five stars from my 8 year old daughter who said – the meat is juicy and tasty and easy to eat and it’s now on my favorite list Mommy!!! Everyone else loved too! My son wants me to make a huge one so he can have it for school lunches! I’m impressed and it was so easy. Thank you!
My eye of round roast was perfect! Thank you for dropping in on my search. I added a touch of lemon pepper and onion powder. My last eye was a big overcooked so I was super careful to watch my temp. Cannot wait for a nice French dip tomorrow! Excellent! I’m following on FB and Instagram as of 10 minutes ago.
HI, where is the video, there is no video on this page or your youtube channel?
It is in the recipe card 🙂
Excellent!! Turned out so tender! My husband loved it!
I followed this recipe my eye round roast turned out beautifully! Christmas dinner was a huge success, everyone loved it!! The meat had excellent flavor and was tender!!
Was a bit worried this cut would be tough, but following this recipe, it came out perfectly and very tender. What an easy recipe it was and quite quick to prepare, using common ingredients. Thank you!
Wow!!! I made this tonight and it was the best eye of round that I have ever made! Thank you so much for sharing this with us.
You are so welcome, Laura!
We made this recipe. It was delicious and we had no leftovers because they ate all of it!
This is the BEST eye of round roast recipe out there. SO juicy.
This is the best roast ever.
Reheating at 250f takes about two hours… really needed 160c for half an hour to get warm again. The recipe is otherwise excellent!
This is the best roast beef recipe I’ve made in a while.
Would love all your recipes please
Hello: In my case, my sister cannot stand any pink in the cooked beef. Is there an ideal temperature goal to avoid the strong pink color while being still tender and at least a bit juicy? Thanks a lot in advance for your helpful advice/Cheers!!!
Hi Manuel- Absolutely! My mother likes it well done, so I adjust it for her- Well done meat is typically 170F but for this roast, I like to remove it from the oven at 160F, tent it in foil for around 10 minutes, then let it sit for another 10 minutes. You’ll have completely well done meat which will still be juicy.