Eye Of Round Roast

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. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 255kcal

Author Arman Liew

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.

Video

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