How to Cook Eye of Round Roast Beef
How to Cook Eye of Round Roast Beef. Eye of round is a simple boneless beef roast, and is what’s called a “whole muscle” cut of beef. It’s one of the best roasts sliced and served with gravy or for making Beef Wellington Packets….and for leftovers, too.
Whether you’re cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is fast, lean, and delicious.
How to Cook Eye of Round Roast Recipe
Eye of Round Roast. Yowza! I can honestly say that even though I’ve cooked SCADS of beef all my life, I have never, ever made an eye of round roast…at least not until NOW.
When followers here on my blog began asking about how to cook this particular beef roast, I decided to investigate and do some research. I’m so glad I did!
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I’ve always been a big fan of a good chuck roast – it’s a very flavorful cut of beef that comes from the shoulder of the cow. A chuck roast also has a lot of great fat marbling throughout the muscle, so it’s juicy and delicious.
Because we are fans of beef chuck roast, my guys really enjoy Big Bold Beef Carnitas (made in the Instant Pot!) and also Lazy-Butt Beef Subs with Caramelized Onions. Oh! And I cannot forget Hot Beef Sandwiches with Brown Gravy – they are the bomb.
Here’s What I Discovered About Eye of Round Roast for this Recipe:
1. Eye of round is truly a slicing roast. I didn’t grow up eating sliced roast. My Mom made chuck roast that was cooked until very fork-tender and then served in chunks with gravy or shredded for making sandwiches, and etc.
Because we raised beef on the farm and ate tons of it at home, I never ordered roast beef at a restaurant, so I didn’t realize (prior to this recipe) that roast beef served in slices is what many people expect when eating roast beef. Who knew?
2. Eye of round roast cooks very, very quickly because it’s very, very lean. It cooks even faster if you let it rest at room temperature (and you should) for at least an hour before roasting. The internal temperature will rise very quickly, and can yield an over-cooked roast before you even realize it. Keep a careful eye on the internal temperature!
3. Eye of round roast is delicious when the finished product is medium-rare and very nicely pink at the center. If the roast is overcooked to medium or above, it’s the most tasteless thing I’ve ever experienced, though a good pan sauce over the top helps with that.
4. Cooking the eye of round roast just until it reaches 125 degrees F. at the center is a total must. Remove it from the oven at that point and cover tightly with foil. The residual heat will allow the roast to climb in temperature another 10-15 degrees or so, ensuring that the finished roast is medium rare and not over cooked.
5. Eye of round roast is easiest to slice when it’s chilled. I found that if I’m going to use the meat for making French dip sandwiches, Roast Beef Wellington, subs, or sliders, it’s best to cool the roast completely and then refrigerate it. Once the roast is chilled, it is very easily sliced into wonderfully thin slices that are gorgeous and easy to eat.
So What IS Eye of Round Roast and Where Does it Come From?
Yikes – eye of round roast comes from the back leg of the cow, which gets a ton of use. And because it gets a lot of use this also means eye of round roast is a very lean cut; if it’s not cooked properly, it will be tough and chewy, just like shoe leather. No good.
But have no fear – there are positives! Because the eye of round muscle gets a big workout on the cow, this cut of beef will absolutely have rich, meaty flavor…..as long as it’s not overcooked.
Eye of round is a type of rump roast.
What to Love About Cooking Eye of Round Roast for Your Family –
- Because it is so very lean, eye of round roast can be on the dinner table in a flash.
- Eye of Round Roast slices beautifully and can be served as the star of the show along with your favorite side dishes.
- If you are a fan of roast beef sliders, subs and French Dip sandwiches, leftover thinly-sliced eye of round roast is absolutely delish.
- Eye of round is very budget friendly and can be found at most grocery stores and butcher shops.
What Ingredients Will I Need to Make Eye of Round Roast Beef?
- Olive oil
- Kosher salt
- Granulated garlic
- Freshly ground black pepper
- Eye of Round Roast, 3 lbs.
What Ingredients Will I Need if I Choose to Make the Pan Sauce for the Roast?
- Pan drippings from cooking the roast
- Red wine, such as a merlot or a cab
- Beef broth
- Unsalted butter
- Flour
- Salt and Pepper, to taste
How to Cook Eye of Round Roast in 6 Easy Steps –
- The day ahead (or at least 4-6 hours ahead), slather the roast with a bit of olive oil, then season with the salt, garlic, and pepper; place the prepared roast into a gallon bag and into the fridge.
- When you are ready to cook the eye of round roast, remove it from refrigeration and then from the plastic bag to the counter allowing it to rest at room temperature for at least an hour.
- When the roast has rested and your are ready to prepare it, preheat the oven to 450 degrees F. Place the beef into a greased roasting pan or Dutch oven and roast the eye of round, uncovered, on the center oven rack for 20-25 minutes or until nicely browned all over the top and bottom.
- Reduce the oven temperature to 325 degrees F. and continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. (Yep, I know this may seem like a very rare temperature, but you still have to let the roast raise in temp from residual heat as it rests, so don’t worry!)
- Remove the roast from the oven, covering the pan very well with foil; let the roast rest for 20-30 minutes so it can raise in internal temperature another 10-15 degrees or so, to medium-rare doneness.
- Place the cooked and rested roast onto a large cutting board; using a sharp carving knife, slice the roast into servings slices, as desired.
Is Eye of Round Considered to be a Good Cut of Beef?
Many people are not as familiar with this cut of beef as they are other beef roasts, so it is often overlooked. However, an eye of round roast is very economical, quick-cooking, and super flavorful when cooked to medium-rare.
How Much Does Eye of Round Cost?
Eye of Round is going to run about $3.50 per lb. on average. Compare that to a chuck roast that’s usually at least $5.75 per lb! Eye of round roast is an inexpensive and economical choice at the meat case.
And, because eye of round roast has no bones, it’s a great value because you can slice the entire roast – nothing is wasted!
Is There More Than One Way to Cook a Beef Eye of Round Roast?
Some cooks prefer to cook the eye of round at a low temperature all the way through the cooking period.
Others, like myself, like the method of starting the roast out at a high oven temperature (to get good, deep browning on the surface of the roast), then reduce the temperature to a lower setting for the duration of the cooking process.
Is There a Secret to Making a Tender and Juicy Medium-Rare Roast Beef Every Time?
Because the eye of round roast is so very lean, the best thing you can do is to make sure that it doesn’t get over cooked.
Eye of round roast is best when cooked to 125 degrees F. as an internal temperature, then wrapped in foil and left to rest for at least 20 minutes.
This 20 minute resting period is what lets the roast continue cooking from residual heat, pushing the internal temperature up to 135-140 degrees F. which is a perfect, medium-rare doneness.
The resting period is also very important because it gives the protein fibers of the roast time to relax. The resting period also lets the juices to gather back into the center of the meat so that when you slice it the roast is nice and juicy.
Why Does This Recipe Say to Season the Roast the Day Before? Can’t I Just do That Step Right Before Cooking it?
The step of pre-salting is known as dry brining. It is a very worthy step for cooking a delicious eye of round roast and must be done at least 4-6 hours (but preferably 24 hours) previous to when you want to cook the meat.
The salt initially draws liquid out of the meat, and after a time, all of the liquid goes back into the meat – bringing the salt and seasonings with it, adding great flavor to the interior of the meat as it cooks.
You can season the roast just before you want to cook it, but doing so doesn’t allow the roast to gain the juiciness and flavor that most of us enjoy.
Is Eye of Round the Best Roast to Cook if I want Roast Beef that I can Serve in Slices for a Dinner?
You bet. Because eye of round is super lean, it’s best served when cut across the grain, into slices that are no more than 1/4-inch to 1/2-inch thick.
These slices of beef look beautiful when overlapped upon on each other on a serving platter, drizzled with the pan sauce, if desired. Then, just add your favorite roast beef side dishes.
What if I Want to Serve the Roast Without Making the Pan Sauce? Will it still taste good?
Great question! As long as your roast has been properly seasoned, browned on the exterior, and cooked to medium-rare it will be delicious with or without the pan sauce – no worries.
What Can You Do with Eye of Round Roast?
Eye of round roast is really delicious when sliced super, super thin and used for making sliders, subs, and French Dip sandwiches.
At the commercial level, eye of round roast is what becomes deli meat at the grocery store or a roast beef on a bun from your favorite fast food joint.
Because eye of round roast is a very lean and tough cut, it’s typically not a good roast for making pulled beef or shredded beef, which is best made from a chuck roast or any roast that has good fat marbling, cooked low and slow until very nice and tender.
Is Eye of Round Roast Where Round Steak Comes From?
Yep! And we all know round steak is one of the toughest cuts in the meat case. Because round steak is the eye of round roast that is sliced into fairly thick slices by the butcher, it needs moist heat, such as braising (simmering) in a liquid, very low and slow.
Helpful Tips for Making Tender and Juicy Eye of Round Beef –
- When cooking any roast (beef or pork, either one) always be sure to let it rest on the counter, unwrapped, for at least an hour or so. Resting removes the chill from the meat and lets it relax so it can cook much more evenly, no matter what the cooking source will be….oven, stove top, grill, or smoker.
- Never overcook eye of round roast, if at all possible! Because this is such a very lean cut of beef, it can easily overcook if you don’t keep a careful watch with your instant-read meat thermometer.
- Over cooking eye of round roast will seal it’s fate: it will be nearly flavorless, dry, and chewy. Don’t go there!
- Never cook an eye of round roast without using a meat thermometer of some kind. The use of a meat thermometer will keep from overcooking the roast, this is very important.
- Before slicing an eye of round roast, be sure to let it rest, covered, when you remove it from the oven. This resting period is very important for letting the protein fibers relax and to allow the beef juices to integrate back into the center of the roast.
- Always be sure to slice any meat (beef, pork, venison, bison…whatever) across the grain. Slicing meat against the grain (instead of with the grain) cuts the protein fibers into shorter pieces, helping the meat be tender and easy to chew.
- The reason you don’t want to cut a roast or any hunk of meat with the grain (or along it) is because this leaves the protein fibers in long lengths; this can make meat tough and hard to chew….often compared to shoe leather.
What Tools are Useful When Making a Tender and Juicy Eye of Round Roast?
- Meat thermometer – I prefer an instant-read probe, but a traditional meat thermometer works fine, as well. It’s also handy to use a digital thermometer that has dual probes that can notify you when the meat raises to the temperature you’ve programmed for.
- A good 12-inch heavy-bottomed, deep skillet, or a 6-quart Dutch oven, or a roasting pan – any one of these will work fine for cooking any size of eye of round roast since they average 2-4 lbs. in size. I really prefer using my 12-inch cast iron skillet when cooking eye of round.
- A knife for slicing meat, a very sharp carving knife, pr an electric knife for slicing nice, thin slices of roast beef.
- A heavy-duty meat fork for lifting the roast in and out of the pan and also for holding it in place as you slice it.
- A large wooden cutting board with a channel as a solid, safe work surface for slicing the roast.
More Meat Recipes to Enjoy –
- How to Make Braised Beef Short Ribs
- Tender and Juicy Smoked Tri Tip
- French Dip Beef Sandwiches
- Killer Hamburger Steak in a Skillet
- 4 Easy Methods for Making Delicious Pulled Pork
- Fool-Proof Oven Prime Rib
- How to Cook a Frozen Turkey Breast in Your Instant Pot
- Marinated Steak Bites (Air Fryer, Skillet, or Oven)
- Eye of Round Caesar Salad
Printable Eye of Round Beef Roast Recipe
How to Cook Eye of Round Roast Beef
Ingredients
Ingredients for the Roast
- 1 Tbs. Olive oil may substitute vegetable or canola oil
- 1 tsp. Kosher salt
- 1 tsp. Granulated garlic
- Freshly ground black pepper to taste
- 1 Eye of round roast, 3 lbs.
Ingredients for the Pan Sauce
- pan drippings from cooking the roast
- 2 Tbs. red wine, such as cabernet or merlot
- 1 cup beef broth
- 2 Tbs. unsalted butter softened
- 2 Tbs. all purpose flour
Instructions
Prepare the Roast the Night Before
- Slather the roast with the olive oil on all sides, then season the roast with the salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
Make the Roast
- 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and also removes the chill from the meat so it can cook much move evenly.
- Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast iron skillet or roasting pan, then into the oven on the center rack. Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
- Reduce the oven temperature to 325 degrees F.; continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast at about the 40 minute mark to be sure you don't overcook the roast – this is very important.
- When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, placing it onto a large cutting board. Cover the roast well with foil; let the roast rest for 20-30 minutes.
Make the Pan Sauce
- While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of fond that are stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
- In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
Serve the Eye of Round Roast
- Using a sharp carving knife, cut the roast into slices, across the grain. Place the slices onto plates; drizzle with the pan sauce, as desired.
Notes
- When cooking any roast (beef or pork, either one) always be sure to let it rest on the counter, unwrapped, for at least an hour or so. This removes the chill from the meat and lets it relax so it can cook much more evenly, no matter what the cooking source will be….oven, stove top, grill, or smoker.
- Never overcook eye of round roast, if at all possible! Because this is such a very lean cut of beef, it can easily overcook if you don’t keep a careful watch with your instant-read meat thermometer.
- Over cooking eye of round roast will seal it’s fate: it will be nearly flavorless, dry, and chewy. Don’t go there!
- Never cook an eye of round roast without using a meat thermometer of some kind. The use of a meat thermometer will keep from overcooking the roast, this is very important.
- Before slicing an eye of round roast, be sure to let it rest, covered, when you remove it from the oven. This resting period is very important for letting the protein fibers relax and to allow the beef juices to integrate back into the center of the roast.
- Always be sure to slice any meat (beef, pork, venison, bison…whatever) across the grain. Slicing meat against the grain (instead of with the grain) cuts the protein fibers into shorter pieces, helping the meat be tender and easy to chew.
- The reason you don’t want to cut a roast or any hunk of meat with the grain (or along it) leaves the protein fibers in long lengths which can make meat tough and hard to chew….often compared to shoe leather.
Nutrition
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We love hearing from our readers and followers, so leave us a comment if you’d like. If you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com.
Love, Love, LOVE this recipe. Best roast beef I’ve ever made, or had; and it was in-law approved. Follow the recipe exactly and you won’t be let down. Printing, laminating and saving this one. Thank you Chef Alli!!!!
Hi Jenn –
I’m thrilled you find this recipe for eye of round roast to be a good one! We think it’s a keeper, too, and make it often.
I so appreciate your comment here.
Thank you,
Chef Alli
I have a very big piece of meat, 8 lbs. Should I roast it whole, or cut into 2 pieces?
Hi Mary –
You could do it either way. It will take a bit longer if you cook it whole, of course, but as long as you use a meat thermometer to check the internal temperature of the roast (no matter the size) just until it reaches 125-135 degrees F. at the center, with a covered resting period, it should always be fine. When slicing the eye of round, always slice ACROSS the grain of the meat, into very thin slices. Hope this helps and that your roast is a great success! Please let me know how it turns out for you.
Chef Alli
Excellent recipe! Tried it with a 3 plus # eye of round roast. Perfect outcome. This will be my go to recipe for cooking my beef roast. Your instructions were easy, tips were great and YOU NAILED THE RECIPE. Thank you for making my Mother’s Day Dinner very special! If there were more stars to use, I would use them.
Hi Karen – So glad to learn you had a great experience with this recipe! That just makes my heart so happy. Cooking is hard work and I’m thrilled to learn when some one is successful with a recipe, especially when meat is involved. Thank you for letting the know- I appreciate it.
Sincerely,
Chef Alli
Absolutely fantastic! Had a couple close friends over for dinner and the such. Was a bit apprehensive about giving it a go, but hey your directions and tips are easy to follow and spot on! Absolutely delicious, thank you!
Hi Scott –
Yay! Thank you for taking time to let me know this recipe was a success for you. You made my day.
Let’s Keep Cookin’,
Chef Alli
I’ve made it this way a couple of times following your recipe. It’s delicious!
Hi Robert –
I’m so glad to know this eye of round roast cooking method was successful for you. I appreciate your comment here to let me know AND the 5-star rating, too! Let’s Keep Cookin’,
Chef Alli
My roast is much smaller – 1 1/2 pounds. How long should I cook before starting to check temp? Also – I usually sear a roast and cook in cast iron. Would this make a difference? Seems like searing it might not raise the temperature as much or as quickly but I am curious. Just bought my roast today – smaller size – cooking for two. I look forward to your answer!
Hi Marie –
I would probably start checking the internal temperature of a smaller roast like yours around the 2-025 minute mark once you’ve lowered the oven temperature to 325 degrees F. You can always add more cooking time to the roast, but once it’s over-cooked, there’s no going back, so do keep a watchful eye on that internal temperature. As for the cast iron question, that’s what I use too, and it’s noted in the recipe card – works great!!
Let me know how this turns out for you – I’ll be anxious to hear back.
Sincerely,
Chef Alli
I made this just today. I always cook roasts in a crockpot and shred them. Once I did that with eye of round and thought it didn’t have much flavor. So, I had another one (sale at the grocery) and thought I’d look up recipes for roasting them. Oh, my, this turned out perfectly! Thank you for this wonderful recipe! It’s a keeper for sure and will be a good one for company.
Hi Allyson –
I’m so glad to learn this recipe was good to you! Sometimes cooking meat is scary since it’s not exactly inexpensive. Plus, eye of round roast can be a bit tricky to get just right. Thank you so much for letting me know this was technique was successful for you. Awesome!
Sincerely,
Chef Alli
I’m no really good cook, and have had some trouble with roasts in the past, but this recipe came out great. I followed your directions exactly and it was sooo good. Thank you, Alli.
Hi Robert –
Well, you must be a pretty darn good cook since you conquered an eye of round roast – it’s certainly not the easiest roast to be successful with since it’s so darn lean. I’m thrilled to know this recipe went well for you – it made my day!!
Sincerely,
Chef Alli
This was a great recipe! I made eye of round last year for xmas with great failure! This recipe was very tasty and if you follow the directions on cooking it comes out tasting wonderful! I was thinking about stuffing whole garlic into the meat wondering if that would change the outcome!
Hi Jeff –
I’m so glad you found this recipe to be successful for you. Eye of round roast is certainly not the easiest roast to cook, that’s for sure….way to go!! As for stuffing the whole garlic cloves into the meat, I think that would be delicious and I’m going to try that myself with this recipe. I think the garlic would only ADD to the flavor profile.
Let’s Keep Cookin’,
Chef Alli
Hi Alli,
When you take it out of the oven do you leave it in the pan to rest covered or do you take it out of the pan and put it on the cutting board? Maybe I’m just tired, but your directions seem to contradict. I want to use this method but I want to be sure to do it right. thank you!
Thank you so much for sharing this recipe. We were a bit nervous cooking an eye of round roast for the first time and your tips completely saved us. Our roast was delicious, juicy and definitely not overcooked.
Hi there –
I am THRILLED to learn that this recipe was a success for you. I’m always nervous cooking eye of round roast as well since it’s so very lean, but when it turns out right it’s soooo flavorful. Glad you had a delicious and juicy experience!!
Let’s Keep Cookin’,
Chef Alli
Thanks, Chris, for posting this question and Alli for your thorough response! I’m hosting Christmas dinner on a bit of a tight budget this year so I decided to go with an Eye Round roast in addition to turkey. I’m working with a 8lb roast so I was a bit terrified. These extra tips will be extremely helpful.
Hi Karen –
Hope your roast turned out perfect. Eye of round roast can be a bit tricky so I hope you did find all the extra tips to be of use.
Sincerely,
Chef Alli
I made this just the way you said and it came out great. Couldn’t stop eating it! One thing I do is warm up my cast iron pan in the preheating oven, not to the full 450′ but enough to warm it up a bit. It was great!
Hi Robert –
Thank you for taking time to let me know that this recipe worked well for you – I’m glad your roast was a success. Also, I appreciate the tip regarding warming up your cast iron pan when the oven is preheating – great idea!!
Sincerely,
Chef Alli
Made this for dinner tonight and followed recipe exactly as is and it was perfect My new go to for eye of round !
Hi Lori – So glad to know this recipe guided you into a delicious eye of round roast experience…my work is done! I appreciate the 5-star review and your comment – it helps a bunch.
Let’s Keep Cookin’,
Chef Alli
Thank you so much for this recipe! Although I am an experienced mom/chef I’ve never been able to understand the different cuts of beef and how to cook them. This recipe and all of your helpful instructions were so helpful. I’m going to check out some more beef recipes now. I’m feeling confident!
Hi Gina –
I totally understand how you feel about all the cuts of beef and how to cook them. Recipes can vary greatly and sometimes it’s a bit confusing when we stand before the meat case that is holding all those choices! I am super excited to know that you found this eye of round roast recipe helpful. That makes my day! Cooking meat can be a bit scary so it’s my goal to help home cooks be successful. Please let me know if you have any specific meat questions! If I don’t have the answers, I’ll get busy and FIND them for you. 🙂
Sincerely,
Chef Alli
I have cooked 3 Eye of Round roast since finding your recipe and they all have come out perfectly! Thank you! You’re right about removing it from the oven at 125°. I checked the temp again about 20 minutes after it rested (tightly covered) and sure enough, the internal temp was 135°. After it cools down, I refrigerate it until nice and chilled because I like to slice it thin with my deli slicer for roast beef sandwiches. I truss the roast if the ends are tapered or thin for even cooking. Thank you again!
Hi TJ –
Thanks for letting me know that you’ve been successful with this eye of round roast recipe. I’m so glad it’s been a winner for you! And thanks so much for the tip on trussing the ends of the roast for more even cooking – great idea!!!
Let’s Keep Cookin’,
Chef Alli