Go Back Email Link
–+ servings
Sliced eye round of roast with potatoes and carrots on a white platter.

Eye of Round Roast Recipe

Chef Ryan Littley
Eye of Round Roast is a lean cut of beef that is easy to make and yields juicy tender roast beef that your whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Refrigerate 4 hours
Total Time 5 hours 5 minutes
Course Entree
Cuisine American
Servings 6
Calories 303 kcal

Equipment

Ingredients
  

  • 3 pound eye round roast
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon dry mustard
  • 1 teaspoon fresh thyme  finely chopped
  • 1 teaspoon fresh rosemary finely chopped

Instructions
 

  • Add the kosher salt, black pepper, fresh rosemary, fresh thyme, dry mustard, garlic powder, and onion powder to a small bowl.
  • Mix the seasonings until fully combined.
  • Pat the roast dry with paper towels.
  • Rub the olive oil over the entire surface of the beef.
  • Season the roast with the seasoning mixture.
  • Cover the roast with plastic wrap and refrigerate for 4-12 hours (or overnight).
  • Fit a wire rack into a roasting pan. Then, place the seasoned roast on the rack.
  • Preheat the oven to 450 degrees and place the rack in the center of the oven.
  • When you are ready to cook the roast remove it from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats. This will help the beef cook more evenly.
  • Roast the meat, uncovered for 15 - 20 minutes.
  • Reduce the oven temperature to 325 degrees F.; and continue to cook the roast, uncovered, for 45-60 minutes or until it reaches 125 degrees F.
    *Use a meat thermometer inserted into the center of the roast to check the internal temperature.
  • Remove the beef from the oven and loosely tent it with aluminum foil.
    *Keep the vegetables warm in the oven while the meat rests.
  • Let the roast rest for 10-15 minutes before slicing, to give the juices time to redistribute into the meat.
  • While the beef is resting, add a cup of water to the pan drippings in the roasting pan and place it on the stove to heat back up. Use a heavy spoon to scrape all the tasty browned bits from the bottom of the pan.
  • Strain the au jus and keep warm until ready to serve the beef.
  • Slice the roast against the grain in thin slices.

Nutrition

Calories: 303kcalCarbohydrates: 1gProtein: 49gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 520mgPotassium: 783mgFiber: 0.3gSugar: 0.1gVitamin A: 18IUVitamin C: 1mgCalcium: 51mgIron: 4mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!