This foolproof eye of round roast recipe is your new secret weapon for a busy weeknight, Sunday dinner, or special occasion. We are transforming an economical cut into a tender roast beef masterpiece!
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 wonderful for budget-conscious cooks! This inexpensive cut of meat transforms from into a flavorful and tender masterpiece with the right technique.
We’ll unlock its potential with a simple rub of kosher salt, black pepper, garlic powder and herbs. Then I’ll give you the the right temperatures for achieving perfect medium-rare or medium doneness, using an instant-read thermometer as your trusty guide!
I’m showing you how to achieve a golden-brown, caramelized crust through searing, followed by the low-and-slow roasting process that melts away toughness, leaving you with juicy, melt-in-your-mouth beef.
I’m using ingredients like Worcestershire sauce to boost your au jus into umami heaven. And after your roast takes a well-deserved rest on a wire rack, I’ll unveil the art of slicing thin, melt-in-your-mouth perfection – ideal for impressing guests at any dinner party.
Plus, I’ll share leftover tips for storing your roast in an airtight container, so you can enjoy juicy slices in sandwiches or alongside sweet potatoes or green beans the next day.
Where does eye of the round roast come from?
It all starts in the beefy back end, specifically the hindquarters of the cow, nestled amongst the muscles of the rear leg. The “eye” itself refers to a lean, long cylinder-shaped muscle… It’s lean but big on potential! It’s surrounded by other muscles like the top and bottom round, it might be leaner… But it can be just as tender!
Unlike marbled cuts, like ribeye or tenderloin, the eye of round needs a little TLC…. That’s why slow cooking and braising are best, the slow moist heat cooks gently and transforms it into juicy, melt-in-your-mouth perfection.
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
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1/2 cup red wine (optional) or just use more beef broth.
- 1 onion, thinly sliced
How to Make Tender Eye of Round Roast Beef
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, high temperature 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!).
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 roughly 20-25 minutes per pound at 325°F (163°C). Expect your internal temperature to hit around 135°F (57°C) when it’s ready to wow your taste buds.
Medium: Craving just a touch more firmness? Aim for 25-30 minutes per pound, internal temperature of 145°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 Instructions
- 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 for 15-20 minutes per pound of roast. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Aim for an internal temperature 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 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 Instructions
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 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.
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 sit at room temperature for about 30 minutes before cooking for even cooking and 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 roast masterpiece.
Thermometer Whisperer: Get an instant-read meat thermometer. It’s the most important tool for getting that perfect medium-rare (135°F) or medium (145°F) doneness.
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 Roast: After the oven 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 roast when sliced.
Recipe Card
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Tender Eye Of Round Roast Recipe
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
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1/2 cup red wine optional
- 1 onion thinly sliced
Instructions
- 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 to medium-rare. So, for a 3 pound roast, about 60 minutes. For Medium it will take closer to 30 minutes per pound.
- 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.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
How to Slice Eye of the Round Roast
- 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.
- 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.
- 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.
- Slice Thinly: Using your carving knife, start slicing the roast perpendicular to the direction of the grain. Aim for thin slices, about 1/8 to 1/4 inch thick. Thin slices are more tender and easier to chew.
- 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.
- 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.
- Serve Promptly: Arrange the sliced beef on a serving platter or individual plates. Serve eye of round roast immediately while it’s still warm.
- Optional Au Jus or Gravy: make a flavorful au jus or homemade gravy, serve it with sliced roast for extra flavor!
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 flavorful au jus or 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 potatoes and 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 try Green Bean Casserole!.
- Horseradish Sauce: Many people enjoy a dollop of horseradish sauce alongside their roast for a kick of flavor.
- Salad: A fresh green salad with a light vinaigrette can balance the richness of the roast.
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
8 comments
Marianne
So delicious, tender plus a gorgeous elegant meal. I served with asparagus and oven roasted potatoes.
Juliea Huffaker
Hi Kathy! Glad it smells good! Thanks for letting me know! I should have specified that the 20-25 minutes per pound is to cook it to medium-rare. So sorry about that I will edit!
Leilani Weatherington
I had to make some adjustments because I had a 7-pound roast, so I had to double the spice mixture and the wine. I didn’t sear it because I didn’t have a cast iron skillet big enough to fit and I didn’t want to cut it in half. But, I followed the rest of the instructions. The smell as it was cooking was wonderful, and it was delicious.
Juliea Huffaker
Hi Kelly! If you are cooking one 2 pound eye of round roast, I’d cut the cooking time in half after searing… And keep a close eye on your instant read thermometer from there. Roasting meat to the perfect doneness is not done by time but by temperature, so the instant read thermometer is your best friend! Thanks for asking!
Kelly
I’m actually cooking both roasts at the same time, so I wondered if the time would still be for the 4lb roast, or if I should plan for a shorter cook time since it’s two separate pieces.
Juliea Huffaker
If you are cooing 2 four pound roasts, then you can follow the recipe as is. Just keep an eye on the internal temperatures of your roasts. Start checking the internal temperature of both roasts early 😉
Juliea Huffaker
Hi Chelle in Montpellier! I’m so glad you enjoyed it even though it was more medium than the medium rare that you were going for! Yes, with roasts the instant read thermometer is always your best tool, and keeping an eye on the temp is crucial for cooking to the desired doneness… And it can change from medium rare to medium very fast. Thats happened to me several times too!
Juliea Huffaker
hello Ruth! Yes 6 hours is for the crock pot or slow cooker, other wise it’s about 20 minutes per pound till desired doneness! So cook to 125 degrees F for rare, 135 degrees F for medium or 145 degrees F for well done roast 😉 The internal temp will rise about 5-10 more degrees while the roasts rests after cooking too. Thanks for the comment!