Eye of Round Roast Recipe: Eye of Round Roast is a lean, flavorful cut of beef that’s perfect for those who love a hearty, home-cooked meal without breaking the bank. This budget-friendly cut, when cooked correctly, becomes a tender and delicious centerpiece for any dinner table. Whether you’re preparing a Sunday roast for the family or looking for meal prep ideas for the week, this recipe will guide you step by step on how to cook the perfect Eye of Round Roast.
In this guide, you’ll learn everything from selecting the best roast to seasoning, roasting, and even making a rich gravy from the drippings. Follow along and discover how to turn this affordable cut into a gourmet masterpiece!
What is Eye of Round Roast?
The Eye of Round Roast comes from the round primal cut, located on the hind leg of the cow. This area gets a lot of exercise, which means the meat is very lean with minimal fat. Unlike fattier cuts like ribeye or chuck roast, the Eye of Round is a firmer cut that requires the right cooking techniques to bring out its best flavor and tenderness.
This cut is often used for:
- Roast beef dishes
- Slow-cooked meals
- Deli-style sandwiches
- Beef stir-fries when sliced thin
Despite its toughness when overcooked, this cut can be incredibly flavorful and tender if cooked at the right temperature and sliced properly.
Why Choose Eye of Round Roast?
Many people opt for the Eye of Round Roast because it is:
- Affordable: Compared to prime cuts like ribeye or filet mignon, this cut is a budget-friendly option that still delivers great taste.
- Lean & Healthy: Since it has very little fat, it’s a great choice for those who prefer lean protein.
- Versatile: You can enjoy it as a traditional roast, use it for sandwiches, or even slice it thin for a steak-like experience.
- Great for Meal Prep: If cooked properly, this roast can last for several meals, making it a great choice for weekly meal planning.
Essential Ingredients
To make a perfect Eye of Round Roast, you’ll need:
Main Ingredients:
- 1 Eye of Round Roast (3-4 lbs)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional)
Optional Additions:
- 1 tsp cayenne pepper (for a spicy kick)
- 1 tbsp Worcestershire sauce (for extra umami)
- 1 cup beef broth (for roasting liquid)
Equipment Needed
To get the best results, make sure you have:
- A roasting pan: For even heat distribution
- Meat thermometer: Ensures perfect doneness
- A cast iron skillet (optional): For searing the meat before roasting
- Aluminum foil: To cover and rest the meat after cooking
- Cutting board & sharp knife: For slicing against the grain
Step-by-Step Cooking Instructions
Follow these detailed steps to prepare the most flavorful and tender Eye of Round Roast:
Step 1: Preparing the Meat
- Remove the roast from the fridge at least 30 minutes before cooking. This helps it cook evenly.
- Pat the roast dry with paper towels to help the seasoning stick.
- Rub olive oil all over the roast to create a nice crust when roasting.
Step 2: Seasoning the Roast
- In a small bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, and smoked paprika.
- Evenly coat the roast with the seasoning blend, making sure to cover all sides.
Step 3: Searing for Maximum Flavor
- Heat a cast iron skillet over medium-high heat.
- Sear the roast for about 2-3 minutes on each side until a golden-brown crust forms.
- Transfer the seared roast to a roasting pan.
Step 4: Roasting at the Right Temperature
- Preheat the oven to 250°F (120°C). Slow roasting ensures tenderness.
- Place the roast on a rack in the roasting pan.
- Insert a meat thermometer into the thickest part of the roast.
- Roast until the internal temperature reaches:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium (recommended)
- 155°F (68°C) for medium-well
Step 5: Resting Time for Juiciness
- Once cooked, remove the roast from the oven and tent it with foil.
- Let it rest for at least 15-20 minutes. This allows the juices to redistribute, keeping it moist.
- Slice against the grain for maximum tenderness.
Perfect Cooking Time and Temperature
The secret to a perfectly cooked Eye of Round Roast lies in the cooking temperature and time. Since this cut is lean, slow cooking at a lower temperature prevents it from drying out.
Best Temperature for Roasting
- Slow roasting (Recommended): 250°F (120°C) – This keeps the roast tender and juicy.
- Higher temperature (If short on time): 325°F (160°C) – This results in a slightly drier roast.
Cooking Time Per Pound
- Rare (125°F / 52°C): 18-20 minutes per pound
- Medium-Rare (135°F / 57°C): 20-22 minutes per pound
- Medium (145°F / 63°C): 22-25 minutes per pound
- Medium-Well (155°F / 68°C): 25-30 minutes per pound
How to Check for Doneness
- Use a meat thermometer: Insert it into the thickest part of the roast without touching the bone.
- Touch test (if no thermometer available): A rare roast feels soft, while a well-done roast feels firm.
- Remember to rest: The temperature will rise by about 5°F while resting.
Tips for a Tender and Juicy Roast
Even though Eye of Round is a lean cut, these tips will help you get a tender, flavorful roast:
1. Marinate for Better Flavor
- Use a mix of olive oil, vinegar, garlic, and herbs.
- Let it marinate for at least 6 hours (overnight is best).
2. Cook Low and Slow
- Cooking at a lower temperature prevents the meat from toughening up.
3. Resting is Essential
- Let the roast sit for at least 15-20 minutes before slicing.
- This allows the juices to redistribute, making the meat juicy instead of dry.
4. Slice Against the Grain
- Cutting against the grain shortens the muscle fibers, making each bite more tender.
Delicious Side Dishes to Pair with Eye of Round Roast
A great roast deserves equally delicious side dishes. Here are some of the best options:
1. Classic Mashed Potatoes
- Creamy and buttery mashed potatoes complement the roast perfectly.
2. Roasted Vegetables
- Try carrots, Brussels sprouts, asparagus, or potatoes for a well-balanced meal.
3. Garlic Butter Green Beans
- A simple yet flavorful side that pairs well with beef.
4. Fresh Garden Salad
- A light and refreshing salad with a lemon vinaigrette balances the richness of the roast.
5. Yorkshire Pudding
- A classic English side dish, perfect for soaking up the juices of the roast.
How to Make a Flavorful Gravy
A rich, homemade gravy from the pan drippings elevates your Eye of Round Roast.
Ingredients for Gravy
- 2 tbsp pan drippings
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
- Salt and pepper to taste
Instructions
- In a saucepan, melt butter and mix in the flour to create a roux.
- Slowly add beef broth, whisking continuously to prevent lumps.
- Stir in the pan drippings for extra flavor.
- Let it simmer for 5-7 minutes until thickened.
- Season with salt and pepper to taste.
Storing and Reheating Leftovers
Eye of Round Roast makes fantastic leftovers if stored properly.
Refrigeration
- Store in an airtight container for up to 4 days.
- Keep in the fridge with a bit of leftover gravy or broth to keep it moist.
Freezing
- Wrap tightly in plastic wrap and aluminum foil.
- Freeze for up to 3 months.
Reheating Without Drying Out
- Oven: Reheat at 250°F (120°C) for about 15-20 minutes, covered with foil.
- Stovetop: Slice thin and heat in a skillet with a bit of broth.
- Microwave: Cover with a damp paper towel and heat in short 30-second intervals.
Best Ways to Use Leftover Eye of Round Roast
Leftover roast can be transformed into new, delicious meals:
1. Roast Beef Sandwiches
- Slice thin and serve on a toasted bun with horseradish sauce.
2. Beef and Vegetable Stir-Fry
- Cut into thin strips and toss with veggies and soy sauce.
3. Beef Stew
- Add the beef to a pot with carrots, potatoes, and broth for a hearty meal.
4. Beef Tacos
- Chop up leftovers, season with cumin and chili powder, and serve in tortillas.
5. French Dip Sandwiches
- Serve warm slices with au jus for dipping.
Common Mistakes to Avoid
1. Overcooking the Roast
- This can make the meat tough. Always use a meat thermometer to ensure correct doneness.
2. Not Letting It Rest
- Cutting too soon lets the juices escape, making the roast dry.
3. Slicing the Wrong Way
- Cutting with the grain makes the meat chewy. Always slice against the grain for tenderness.
4. Using Too High a Temperature
- Roasting at high heat can make this lean cut dry and tough.
Alternative Cooking Methods
If you don’t want to use the oven, here are some other methods:
1. Slow Cooker Method
- Cook on low for 6-8 hours with broth and seasonings for ultra-tender beef.
2. Instant Pot Method
- Pressure cook for 40-50 minutes for a fast and juicy roast.
3. Sous Vide Cooking
- Cook at 130°F (54°C) for 18-24 hours for a perfect medium-rare roast.
FAQs about Eye of Round Roast Recipe
1. What is an eye of round roast?
The eye of round roast is a lean, boneless cut of beef that comes from the hindquarters of the cow. This cut is known for its richness in flavor and is perfect for roasting.
2. How should I prepare my eye of round roast for cooking?
To prepare your eye of round roast, begin by seasoning it generously with salt, pepper, and any other spices of your choice. Let it sit at room temperature for about 30 minutes before cooking. This helps in even cooking.
3. What is the best cooking method for eye of round roast?
Roasting is the most recommended method. Preheat your oven to 500°F (260°C), roast the beef for about 5 minutes per pound, and then turn off the oven, letting the roast sit inside until the oven cools down. This method helps in retaining the moisture and tenderness of the meat.
4. How long should I cook an eye of round roast?
The cooking time depends on the size of the roast and your desired level of doneness. A general guideline is to roast at 500°F (260°C) for 5 minutes per pound, then let it sit in the turned-off oven for about 1.5-2 hours.
5. How do I know when my eye of round roast is done?
Using a meat thermometer is the best way to ensure your roast is cooked to perfection. For medium-rare, aim for an internal temperature of 135°F (57°C) before letting it rest.
6. Should I let the roast rest before slicing?
Yes, letting the roast rest for at least 20 minutes before slicing helps the juices redistribute throughout the meat, ensuring a moist and flavorful roast.
7. Can I cook eye of round roast in a slow cooker?
Yes, cooking your eye of round roast in a slow cooker is possible. Cook it on low for 8 hours with a mixture of broth and seasonings for a tender, fall-apart finish.
8. What are some good side dishes to serve with eye of round roast?
Traditional sides like mashed potatoes, steamed vegetables, or a crisp salad complement the robust flavors of the roast beautifully.
Final Thoughts
Eye of Round Roast may be a lean and inexpensive cut, but with the right cooking method, it can be incredibly tender and flavorful. By slow roasting, resting, and slicing it correctly, you can turn this budget-friendly cut into a delicious, restaurant-quality meal. Pair it with rich gravy, roasted veggies, or creamy mashed potatoes, and you’ve got the perfect dinner.
Give this recipe a try, and let us know how it turned out. Happy cooking!
