Eye of Round Roast Recipe, How to Cook Perfect Tender Beef (2024)

This foolproofeye of round roast recipeis your new secret weapon for busy weeknight, Sunday dinner, or special occasion.

This juicy roast is easy to make (just season, sear, roast, and relax!), budget-friendly, and everyone will gobble it up. Plus, leftover roast beef is amazing for sandwiches or salads the next day!

Eye of Round Roast

Eye of round roast gets a bad rap sometimes, but it's actually a secret weapon for budget-conscious cooks! This inexpensive cut of meat transforms from into aflavorful and tender masterpiecewith the right approach. We'll unlock its potential with asimple yet potent rubof kosher salt, black pepper, garlic powder and herbs. But the magic doesn't stop there! We'll delve into thetemperature secretsfor achievingperfect medium-rare or medium doneness,using an instant-read thermometer as your trusty guide.

No matter your preferred cooking method –Dutch oven, slow cooker, or even Instant Pot– we've got you covered with detailed instructions. We'll show you how to achieve agolden-brown, caramelized crustthrough searing, followed by thelow-and-slow roasting processthat melts away toughness, leaving you with juicy, melt-in-your-mouth beef.

Take It Up a Notch & Slice Like a Pro!

Craving an extra flavor punch? We've gotsecret weapon ingredientslike Worcestershire sauce toboost your au jusinto umami heaven. And after your roast takes a well-deserved rest on a wire rack, we'll unveil theart of slicing thin, melt-in-your-mouth perfection– ideal for impressing guests at your next dinner party.

Whether you're a roast rookie or a seasoned chef,this recipe card is your culinary compass, guiding you toguaranteed success every time.From grocery aisles to your cutting board, we've got your back. Plus, we'll shareleftover-loving tipsfor storing your roast in an airtight container, so you can enjoy juicy slices in sandwiches or alongside sweet potatoes and green beans the next day.

Picture this:transforming aneconomical cut into a tender roast beef masterpiece,fit for any occasion. Remember, the key to roast perfection lies insimple ingredients and a sprinkle of care.Don't forget tosubscribe to our YouTube channelfor more beef-tastic recipes and unlock the secrets of mastering the eye of round!

Where does eye of the round roast come from?

Curious about the source of your delicious eye of round roast? It all starts in thebeefy back end,specifically the hindquarters of the cow, nestled amongst the muscles of the rear leg. The "eye" itself refers to alean, long, and cylinder-shaped muscle,low in fat but big on potential! Surrounded by other muscles like the top and bottom round, it might be leaner, but it's gottenderness waiting to be unlocked.

Unlike its marbled counterparts like ribeye or tenderloin, the eye of round needs a little TLC. That's whyslow cooking and braising are its best friends,helping break down those connective tissues and transform it into juicy, melt-in-your-mouth perfection. And let's not forget its sandwich-ready thin slices!

Ingredients

• 1 eye of round roast (approximately 3-4 pounds)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup beef broth
• ½ cup red wine (optional)
• 1 onion, thinly sliced

Instructions

Oven On!Crank your oven temperature to 325°F (163°C).

Trim & Pat:Give your roast a quick trim of any excess fat for even cooking. Then, pat it dry with paper towels – moisture is the enemy of a golden sear!

Spice It Up:In a small bowl, mix the minced garlic, dried rosemary, thyme, oregano, salt, and pepper. Rub this aromatic blend all over the roast, getting into every nook and cranny for maximum flavor. Let your seasoned roast come soak up those flavors on the counter for about 30 minutes as it comes to room temperature.

Sear for Flavor:While not essential, searing is the best way to add a delicious crust and depth of flavor. Heat olive oil in an oven-safe pan over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. (No oven-safe pan? No worries! Sear in a separate pan and then place roast in a roasting pan.)

Onion Symphony:Scatter thinly sliced onions around the roast in the pan. They'll caramelize and add sweetness while the roast cooks.

Liquid Love:Pour in some red wine and beef broth for extra moisture and richness. Don't have wine? All beef broth or even water work too!

Cover & Conquer:Cover the pan with foil or a lid and pop it in the preheated oven.

Medium-Rare:20-25 minutes per pound, internal temperature reaches 135°F (57°C) internal temperature.

Medium:25-30 minutes per pound, internal temp reaches 145°F (63°C) on an instant read thermometer.

Meat Thermometer Magic:Use a meat thermometer to ensure perfect doneness. Stick it in the thickest part of the roast, remembering the temp rises slightly while resting.

Rest:Once cooked, remove the roast from the oven and tent it loosely with aluminum foil. Let the roast rest for 15-20 minutes, allowing the juices to redistribute for ultimate tenderness.

Slicing:

Against the Grain:Slice the roast thinly against the grain for melt-in-your-mouth texture.

Plate & Savor:Arrange the sliced roast on a platter with the caramelized onions and pan juices (a delicious au jus!).

Tips & Tricks:

Leftovers?Store covered in the fridge for up to 3 days,or slice and freeze for future meals.

Experiment with different herbs and spices to customize the flavor profile.

Serve with your favorite sides like mashed potatoes, roasted vegetables, or a simple salad.

Cooking Time: Eye of Round by the Pound

Ah,the magic number!How long does this lean beauty need to bask in the oven's warmth?Well,it's all about a little time travel based on your desired doneness and poundage:

Medium-Rare:This juicy goal takes roughly20-25 minutes per poundat 325°F (163°C). Expect your internal temperature to hit around135°F (57°C)when it's ready to wow your taste buds.

Medium:Craving just a touch more firmness? Aim for25-30 minutes per pound, internal temperature of145°F (63°C).Remember,the roast's temperature will rise slightly while resting,so don't overshoot!

Pro Tip:Always trust your trusty meat thermometer. It's your culinary compass for perfect doneness, regardless of the roast's size or slight oven variations.

Instant Pot

• Medium-Rare:For juicy, slightly pink perfection, season & sear your roast (optional), add liquids, onions, and vegetables, then set your Instant Pot to high pressure for15-20 minutes per pound of roast. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Aim for an internal temperature ofaround 145°F (63°C).
• Medium:If you prefer a slightly firmer texture without any pink, cook at high pressure for20-25 minutes per pound. Allow for a 10-minute natural pressure release, then quick release any remaining pressure. Target an internal temperature ofaround 160°F (71°C).
• Fall Apart Tender: Season & Sear, add liquids and veggies, set Instant Pot to high pressure for 25-30 minutes per pound. Let pressure release naturally for 10 minutes. Then, quick release any remaining pressure. Internal temp should be 190-200°F (88-93°C) . Let the roast rest for 15-20 minutes, tented with foil, before shredding it with two forks.

Remember:The actual cooking time may vary depending on the thickness of your roast and your specific Instant Pot model.

Slow Cooker

First, Season & sear your roast, place in the slow cooker with the liquids, onions and optional veggies.

Fall Apart Tender

• Low & Slow for the Win:Experience the magic of low and slow! Season and sear your roast (optional), add your liquids, onions, and vegetables, then let your slow cooker work its magic on "low" for 8-10 hours. Aim for an internal temperature ofaround 190-200°F (88-93°C)for fall-apart tender perfection. This is ideal for shredded beef tacos, sandwiches, or pulling apart with a fork.

Craving Some Bite?

• Turn Up the Heat:If you prefer your roast with a touch more firmness, crank up the heat to "high" and cook for 5-6 hours. This will still yield incredibly tender slices with a slightly meatier texture. Target an internal temperature of 170-180°F (77-82°C)for this option.

Tips & Tricks for Eye of Round Perfection

Room Temp Tango:Let your roast dance at room temperature for about 30 minutes before showtime. This ensures even cooking and maximum juiciness!

Spice Up Your Life:Don't be shy with the seasoning! A generous sprinkle of kosher salt, black pepper, and garlic powder is the flavor foundation for your roasty masterpiece.

Thermometer Whisperer:Befriend an instant-read meat thermometer. It's your secret weapon for nailing that perfect medium-rare (135°F) or medium (145°F) doneness, every single time.

Searing Symphony (Optional):Feeling fancy? Sear your roast in a Dutch oven or skillet over medium-high heat with a drizzle of olive oil. This magic step builds a flavorful, caramelized crust you'll adore.

Rest Assured:After the oven adventure, let your roast chill on a wire rack, tented with foil, for 15-20 minutes. This redistributes the juices, guaranteeing a tender and juicy outcome.

Red Wine Rendezvous (Optional):Elevate your au jus game for special occasions by adding red wine to the pan. It infuses the roast with richness and depth of flavor.

Leftover Love:Don't toss those delicious leftovers! Store them in an airtight container in the fridge for up to 3 days. They're perfect for next-day sandwiches or a cozy reheating alongside roasted sweet potatoes and green beans.

Slow Cooker or Instant Pot Pals:Short on time? No worries... See the instructions below for each of these appliances!

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars!Tag me on Instagram@farmhouse_harvestwith your delicious creation!

Tender Eye Of Round Roast Recipe

Yield: 3 pounds

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 20 minutes

Total Time: 1 hour 35 minutes

This is your foolproof recipe for a tender, juicy eye of the round roast beef that's perfect for special occasions or Sunday dinner!

Ingredients

• 1 eye of round roast (approximately 3-4 pounds)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup beef broth
• ½ cup red wine (optional)
• 1 onion, thinly sliced

Instructions

1. Preheat the Oven:Preheat your oven temperature to 325°F (163°C).

Prepare the Roast:Start by trimming any excess fat from the eye of round roast. This cut is quite lean, but removing any visible fat will help it cook evenly. Pat the roast dry with paper towels.

Season the Roast:In a small bowl, combine the minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper. Rub this seasoning mixture evenly all over the roast. Make sure to coat it thoroughly for maximum flavor.

Sear the Roast (Optional):While searing is optional, it can add extra flavor and texture to the roast. In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until it's nicely browned. This should take about 3-4 minutes per side. If you don't have an oven-safe skillet, you can sear the roast in a separate pan and then transfer it to a roasting pan.

Add Onions and Liquid:Scatter the thinly sliced onions around the roast in the roasting pan. If you'd like, pour in the red wine and beef broth around the roast. The liquid will add flavor and moisture to the roast as it cooks. If you prefer not to use wine, you can use all beef broth or even just water.

Roast in the Oven:Cover the roasting pan with foil or a lid and place it in the preheated oven. Roast the eye of round for about 20-25 minutes per pound. So, for a 3 pound roast, about 60 minutes. Use an instant read thermometer, or meat thermometer to check the internal temperature. For rare cook to 125 degrees F, for medium-rare, aim for 135°F (57°C), for well done aim for 145°F (63°C). Keep in mind that the temperature will rise a about 10 more degrees as the roast rests. For perfect eye of found roast, Cook to the desired temp not a set time;)

Rest and Carve Roast:Once the roast reaches your desired level of doneness, remove it from the oven and tent it loosely with foil. Let it rest for about 15-20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

Slice and Serve:After resting, slice the roast thinly against the grain. This will help keep the meat tender. Serve it with the onions and any juices from the pan as a delicious au jus.

Notes

• Let your roast dance at room temperature for about 30 minutes before cooking. This ensures even cooking and maximum juiciness!
• Don't be shy with the seasoning! A generous sprinkle of kosher salt, black pepper, and garlic powder is the flavor foundation for your roast masterpiece.
• Use an instant-read meat thermometer. It's your secret weapon for nailing that perfect medium-rare (135°F) or medium (145°F) doneness, every single time.
• Sear your roast in a Dutch oven or skillet over medium-high heat with a drizzle of olive oil. This magic step builds a flavorful, caramelized crust you'll adore.
• After Roasting let your roast chill on a wire rack, tented with foil, for 15-20 minutes. This redistributes the juices, guaranteeing a tender and juicy outcome.
• Elevate your au jus game for special occasions by adding red wine to the pan. It infuses the roast with richness and depth of flavor.
• Store leftovers in an airtight container in the fridge for up to 3 days. They're perfect for next-day sandwiches!

  Instant Pot
  Medium-Rare: For juicy, slightly pink perfection, season & sear your roast, add liquids, onions, and vegetables. Then set your Instant Pot to high pressure for 15-20 minutes per pound. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Aim for an internal temperature of around 145°F (63°C).

• Medium: If you prefer a slightly firmer texture without any pink, cook at high pressure for 20-25 minutes per pound. Allow for a 10-minute natural pressure release, then quick release any remaining pressure. Target an internal temperature of around 160°F (71°C).
• Fall Apart Tender: Season & Sear, add liquids and veggies, set your Instant Pot to high pressure for 25-30 minutes per pound of roast. Let the pressure release naturally for a good 10 minutes, allowing the flavors to meld further. Then, quick release any remaining pressure.
  Aim for an internal temp of 190-200°F (88-93°C) . Let the roast rest for 15-20 minutes, tented with foil, before shredding it with two forks.

  Slow Cooker
  First, Season & sear your roast, place in the slow cooker with the liquids, onions and optional veggies.
  Season and sear your roast (optional), add your desired liquids, onions, and vegetables, then let your slow cooker work its magic on "low" for 8-10 hours. Aim for an internal temperature of around 190-200°F (88-93°C) for fall-apart tender perfection. This is ideal for shredded beef tacos, sandwiches, or pulling apart with a fork.

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How to Slice Eye of the Round Roast

Instructions

1. Let It Rest!After you've cooked your eye of round roast, let it rest for about 15-20 minutes before slicing. This allows the juices to redistribute, ensuring that the roast remains juicy and tender.
2. Position the Roast:Place the roast on your cutting board with the fat side (if there is any) facing up. This will make it easier to cut.
3. Locate the Grain:Examine the roast to determine the direction of the grain or muscle fibers. These fibers run parallel to each other through the meat. Slicing against the grain is essential for a tender bite, as it shortens the muscle fibers.
4. Slice Thinly:Using your carving knife, start slicing the roast perpendicular to the direction of the grain. Aim for thin slices, about ⅛ to ¼ inch thick. Thin slices are more tender and easier to chew.
5. Use a Sawing Motion:To make clean cuts, use a gentle sawing motion with your knife rather than pressing down forcefully. This prevents the meat from tearing.
6. Continue Slicing:Work your way across the entire roast, maintaining the same direction and thickness for your slices. If you encounter any connective tissue or fat, trim it away as you go.
7. Serve Promptly:Arrange the sliced beef on a serving platter or individual plates. Serve eye of round roast immediately while it's still warm.
8. Optional:Au Jusor Gravy:If you have prepared a flavorful au jus orhomemade gravy, serve it with sliced roast. This adds extra moisture and flavor to each bite.

How to serve Eye of Round Roast

1. Serving Platter:Arrange the sliced eye of round roast neatly on a large serving platter. You can fan out the slices in an attractive pattern for visual appeal.

2. Au Jus or Gravy:If you prepared a flavorfulau jusor gravy during the cooking process, serve it in a separate gravy boat or small pitcher. Guests can drizzle this over their slices of roast for added moisture and flavor.

Serve With

• Mashed Potatoes:Creamy mashed potatoesand gravy are a classic pairing with roast beef.
• Roasted Vegetables:Roasted carrots,butternut squash, asparagus, or Brussels sprouts are delicious and provide a nice contrast to the meat.
• Green Beans:Steamed or sautéed green beans with a bit of butter and seasoning work well. Or tryGreen Bean Casserole!.
• Horseradish Sauce:Many people enjoy a dollop of horseradish sauce alongside their roast for a kick of flavor.
• Salad:Afresh green saladwith a light vinaigrette can balance the richness of the roast.

Roast Beef Recipes

Prime Rib Roast

Sirloin Tip Roast

Rump Roast Recipe

Pot Roast Dinner

TenderTop Round Roast Recipe

Oven roasted Tri Tip

Sources

National Cattlemen's Beef Association

Culinary Institute of America