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 250C/480F. 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 180C/350F. Roast for 10 minutes per pound, around 35- 40 minutes. Continue cooking the roast until the internal temperature reaches your desired level of doneness- 135F for medium-rare, 145F for medium, 155F for medium-well done, and 160F for well done.
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

Eye of round roast is best served medium-rare (135F) or medium (145F). You can cook it to medium-well done (155F) or well done (160F) if you prefer.

TO STORE. Store leftover eye of round in an airtight container and keep it in the fridge for up to 4-5 days.

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.

Nutrition