This Eye Round Roast Recipe is made with a combination of fresh ingredients and aromatic herbs that provide an unbeatable flavor.
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❤️ Why you'll love this recipe
- This beef round roast is simple enough for a novice cook, yet delicious enough to impress your dinner guests.
- Our eye of round roast is perfect for Sunday dinners or special holiday meals.
- This easy roast beef recipe uses a common cut of beef that you can find in your local grocery store.
- When you serve this perfectly seasoned, tender beef with your favorite sides you'll have a delicious dinner or holiday meal that your whole family will enjoy.
🧾 Ingredient List
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- eye of round roast beef
- olive oil
- garlic salt
- black pepper
- onion powder
- yellow onion
🍲 Equipment
- 10" x 7" Roasting Pan with Rack
- Measuring Spoons and Cups
- Pastry Brush
- small whisk
- small mixing bowl
- carving knife
- Cutting Board
- Instant Read Thermometer
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Coat the beef on all sides with olive oil. Then rub in the spice mixture until the roast is covered in spice. Place on a roasting pan with the sliced onions.
Step 2: Preheat the oven to 500 degrees and roast the beef for 15 minutes. Turn the heat down to 325 degrees f and roast for another 40-50 minutes. Once you remove the roast from the oven allow it to rest for 15 minutes before slicing.
👩🏻🍳 Eileen's Tips for Success
- Allow the beef roast to come to room temperature for one hour before placing it in the oven. This will help prevent the roast from being tough.
- Starting this roast beef recipe at a high temperature will help give it a nice crust. but then you need to cook it at a lower temperature to prevent it from overcooking and drying out.
- Depending on the size of your roast you may need to adjust the cook time. a good rule of thumb is to cook about 15-20 minutes per pound.
- Make sure that you use an instant-read meat thermometer to check the internal temperature, for a rare roast beef cook to 125 degrees, 130 degrees for medium rare, 140 degrees for medium, and 145 for medium well.
- Using a roasting pan with a wire rack will keep your beef out of the pan drippings and give it a nice texture on the outside.
- Lightly cover the top of the roast with aluminum foil while it rests to allow the juices to settle before you cut it.
- The best way to prevent roast beef from drying out when reheating it is to cut it into thin slices and then warm it in a small amount of beef broth or beef stock for some extra moisture.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Out of garlic salt? You can use garlic powder and a dash of Kosher salt instead to make your own.
- Mix a dash or two of Worcestershire sauce into the olive oil for a little extra flavor on your crust.
- If you like a touch of heat you can also add a sprinkle of cayenne pepper or red pepper flakes to dry rub.
❄️ Make ahead, storage, and freezer tips
Storage: Store leftover beef eye roast in an airtight container in the fridge for 3-4 days.
Freezing: You can also freeze leftovers by placing them in a freezer-safe plastic bag and storing them in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Reheat in the oven to 350 degrees or microwave until warm.
📋 Frequently Asked Questions
No, they are different cuts of beef. An eye of round is leaner and less tender than a rump roast which has more marbling due to fat.
Yes, as far as beef prices eye of round is an economical cut of beef.
The eye round roast is a cut from the hindquarters of the cow. A very lean cut of meat that takes well to roasting.
🥣 Serving Suggestions
If you ask me you can't have a delicious roast beef dinner without a side of mashed potatoes. And, these Instant Pot mashed potatoes turn out perfectly every time that you make them.
Do you prefer sweet potatoes with your favorite roast recipes? If so this Marshmallow Sweet Potato Casserole is always a favorite.
These Oven Roasted Green Beans are the perfect side dish to add to the meal.
Sweet Hawaiian rolls are always a staple on our table when we have a roast beef dinner.
🍽 Similar recipes
This Red Wine Braised Pot Roast is a foolproof recipe that great for special occasions when you want to impress your guests.
Veal Cutlets with Vegetables are another delicious option for beef lovers.
If you are looking for an easy beef recipe check out this Slow Cooker Cranberry Pot Roast recipe. It's a great way to add some extra flavor to this classic comfort food.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Eye Round Roast Recipe
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 3 pound eye of round roast beef 3 to 3½ pound roast will work for 6 servings
- 1 Tablespoon olive oil
- 1 teaspoon garlic salt
- 1 teaspoon course black pepper
- ½ teaspoon onion powder
- 1 medium yellow onion peeled and sliced into thick slices Note 5, optional
Instructions
- Remove the eye round roast from the refrigerator about an hour before cooking.
- Use either a pastry brush or clean hands to rub the olive oil on the roast beef.
- In a small mixing bowl, make a dry rub by whisking together garlic salt, black pepper, and onion powder. Note 3
- Sprinkle the dry rub on all sides of the roast beef. Continue to keep roast at room temperature for the remaining time, up to 1 hour before roasting.
- About 20 minutes before ready to roast the beef, preheat the oven to 500°F/260C.
- If making a gravy or pan sauce add the onion slices to the pan. Place the seasoned roast on the roasting rack and put the roast on the center rack of the preheated oven. Let the beef roast for 15 minutes. (If using an oven safe internal meat thermometer, insert it into the thickest part of the meat.)
- After 15 minutes of roasting at the high heat, reduce the oven temperature to 325°F/165°C. Roast for another 40-45 minutes depending on the preferred level of doneness. See note 6 for meat temperature.
- Once the meat is at the internal level of doneness, remove the pan from the oven. Place the roast on a cutting board. Cover the meat with aluminum foil to rest about 15 minutes to allow the juices to settle before slicing the meat against the grain.
- Serve with pan gravy and enjoy.