Eye Round Roast Recipe

A roasted eye round roast on a cutting board sliced.

5 from 3 votes

Enjoy an Eye of Round Roast recipe that is prepared with just a few simple ingredients for tender and juicy results. Perfect for any day. Easy to prepare for holidays such as Christmas, New Years, and Easter.

Course Main Course

Cuisine American

Keyword beef eye round, eye round roast

Prep Time 5

Cook Time 50

rest time 1 30

Total Time 2 25

Servings servings

Calories 303kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

1 teaspoon kosher salt
1 teaspoon ground cracked black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 Tablespoon fresh chopped rosemary Note 5
1 Tablespoon olive oil
3 pound eye of round roast beef 3 to 3½ pound roast will work for 6 servings
1 medium yellow onion (thinly sliced)

How to make Pan Gravy

pan drippings
3 Tablespoons dry red wine Note 6
1 cup beef broth
1 teaspoon cornstarch
2 Tablespoons water

Instructions

In a small mixing bowl, make a dry rub: whisk together 1 teaspoon kosher salt, 1 teaspoon ground cracked black pepper, ½ teaspoon garlic powder, 1 Tablespoon fresh chopped rosemary, and ½ teaspoon onion powder. Note 3
One hour before roasting time, remove the 3 pound eye of round roast beef from the refrigerator, rub 1 Tablespoon olive oil over the entire roast. Then apply the dry rub seasonings on the roast. Let the roast rest on the counter for an hour before roasting time.
20 minutes before roasting the beef, preheat the oven to 500°F/260C.
Add the 1 medium yellow onion (thinly sliced) to the roasting pan. If using an oven safe internal meat thermometer, insert it into the thickest part of the meat. Place the seasoned roast on the roasting rack and place the roasting pan on the center rack of the preheated oven. Roast the beef for 15 minutes.
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 7 for meat temperatures.
Once the meat is at your preferred internal temperature, 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 thinly, and, against the grain.
Serve with pan gravy and enjoy.

Pan Gravy for Roast Beef

While the meat is resting, make the pan gravy by placing the roasting pan over medium heat. Add 3 Tablespoons dry red wine to the pan drippings, use a wooden spoon to scrape the pan to pick up brown bits, continue to stir 1 minute, the red wine will begin to absorb.
Reduce heat to low, stir in 1 cup beef broth to the pan, and simmer while making the cornstarch slurry.
In a small mixing bowl, whisk together 1 teaspoon cornstarch and 2 Tablespoons water until smooth and silky. Mix it into the beef broth. Bring the heat on the stove to medium and frequently stir until the mixture thickens slightly. Taste the pan gravy for seasoning. If needed, add a dash of kosher salt and black pepper to your liking. Serve with the eye of round roast and your favorite side dishes.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: One serving of an eye of round roast will average about ½ pound per person for a serving size, along with side dishes .

Note 2: Garlic Salt can be used in place of garlic and kosher salt. In recent recipe testing, I have found that Kosher salt helps develop a more desired crust on the roast.

Note 3: This combo of spices is a basic seasoning. Any combination of seasonings can be used for this eye round roast recipe. Homemade steak seasoning, Cajun seasoning, and homemade seasoning salt are just a few options. If you decide to season the evening before roasting, keep the meat in the refrigerator, covered with plastic wrap or aluminum foil, until 1 hour before roasting. Bringing the meat to room temperature allows the juices to redistribute in the meat for the juiciest results.

Note 4: I prefer coarse black pepper for seasoning any roast beef. Ground black pepper or cracked black pepper can also be used.

Note 5: If fresh rosemary is unavailable, use dried rosemary. For every 1 Tablespoon of fresh herbs, use 1 teaspoon of dried. Other herbs to use can be thyme or parsley.

Note 6: The red wine is optional. I use it to pick up any brown bits at the bottom of the pan. This adds flavor to the gravy

Note 7: The USDA recommends beef be eaten at a temperature of 145°F. I remove the beef from the oven when the internal temperature reads 135°F, as my family prefers medium. The internal temperature will continue to rise as it rests on the cutting board.

Rare - temperature 125°F/52°C

Medium - temperature 145°F/63°C

Medium Well - temperature 150°F/66°C

Well done - temperature 160°F/71°C

I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition