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.
This recipe is amazing. Loved cooking a roast beef instead of the usual post roast. Don’t skip the pan gravy. Thank you Chef Alli!
Hi Debbie –
I’m so glad you enjoyed this recipe. Thanks for taking time out to let me know – it matters to me!
Let’s Keep Cookin’,
Chef Alli
I’m really like your recipe, my son is cooking this year for our family
Great recipe
Hi Max –
So glad you enjoyed the eye of round toast recipe. Thank you for taking time to let me know!
Let’s Keep Cookin’,
Chef Alli
Hubby came back for 2nds, a hit! Our roast was only 2 lbs. so adjusted the time at 325 down to 25 mins.
Hi Laura –
So glad you enjoyed the eye of round recipe and that it was a success for you! You made my day.
Let’s keep cookin’,
Chef Alli
I was unprepared going in – hunting for a recipe at the last minute for the eye of round roast I had, so unfortunately I didn’t marinade as you instruct. I did everything else exactly as you wrote it. Honestly I wasn’t expecting too much, the other recipes I tried for eye of round were tough. I was so surprised and please with how it turned out!! It was delicious and you would never know it’s a tough cut of meat! My family loved it. This recipe is one I will keep and make often and next time will include the marinating step. Finally a perfect recipe for this tricky cut of beef. Thank you!!
Hi Ella – What a lovely comment and rating to wake up to this morning! I so appreciate you taking time to let me know this recipe worked well for you. Eye of round is delicious when we can get it right. So glad you could be successful with it for your fam.
Thanks again,
Chef Alli
Excellent result. Instructions easy to follow with a fantastic result. The sauce was my wife’s favourite part. No knives needed at the table since the beef was sliced razor thin. Leftovers will be lunch for the next couple of days. Thanks again.
Chef Kevin
Hi Chef Kevin –
So glad this recipe performed well for you, and that you would take time to let me know- I truly appreciate it!
Let’s keep cookin’,
Chef Alli
Excellent results! I cooked according to the recipe. While in the 450 degree oven in my cast iron skillet, I noticed it wasn’t browning so I turned the roast over 2 times to get it all browned. The roast was at 119 degrees after 35 mins. I left it in another 5 and it went just a tad too far but was still delicious! The sauce was amazing but Next time I would thin it a bit as mine became very thick, very quickly. I also recommend you have a very sharp knife to get the thinnest slices you can. 100% I would make this again!
Hi Camille –
Thanks for letting me know all these details – I appreciate it greatly. I’m thrilled you enjoyed the eye of round made according to this recipe. You’ve made my day!
Sincerely,
Chef Alli
This was the best recipe, for I eye of the round and gravy that I have ever had. I did exactly as written and it was incredible! The gravy over the mashed potatoes was over the top! I just wish I had discovered this 20 years ago. Thank you so much for sharing that.
Hi Millie –
I can’t tell you how thrilled I am to learn this – you’ve made my year! I so appreciate you taking time to let me know and also for the 5-star rating. So glad this recipe delivered for you!
Sincerely,
Chef Alli
I’m curious if this could be cooked successfully on the oven setting in a Ninja 4 in 1? Any feedback?
I’m definitely going to use my regular oven for the first one because I don’t want to risk ruining it.
Hi Twyla –
I’m sorry but I don’t have any experience cooking with the Ninja 4, so I can’t advise. I think it’s a super smart plan to make your first eye of round in the oven and then go from there. Once you can experience how delicious this eye of round roast is in the oven, you’ll have the confidence to try it in the Ninja and know how you want it to be. I’m a huge fan of this roast now – it’s so delicious thinly sliced!!
Let me know the outcome for you,
Chef Alli
Thank you for your fabulous recipe. Not sure about the price per pound in 2020 but I just paid $7.50 a pound for an Eye of round roast. It did, however, turn out great, but I told my family this will be our Christmas Eve dinner this year and also their gift! Preparing meat of any type today is definitely not economical.
Hi Elaine –
I’m not sure which area of the country you live, but I’m sure $7.50 per pound is probably typical for eye of round currently. At least there are no bones involved so the entire roast can be eaten – that helps a little bit!
Thank you for letting me know that you found this recipe to be a good one. I sure appreciate it.
Sincerely,
Chef Alli
My hubby was very sceptical about the medium rare so I had another meat ready for him. We both absolutely loved it! Was so tender and the best gravy ever.Thank you!
Hi Diane –
I understand completely! So thrilled you enjoyed this eye of round roast recipe – you’ve made my day!
Thank you for letting me know,
Chef Alli
I made your eye round recipe and it was delicious! Only problem was that my oven must be hotter than it should be so meat wasn’t as rare as it should have been. It was still tender and moist and so yummy especially with the sauce. Thank you for your explicit directions! Looking forward to following more of your recipes.
Hi Nadine –
Thank you for swinging back around to follow up on your eye of round experience – I so appreciate it. There are always lots of variables that can affect how things cook (or don’t cook!) and that can sure affect the outcome of a recipe. I always like to remind my people (and myself!) that a recipe is just a guide, nothing is set in stone. I’m glad the roast was a success for you since that means you are likely to use my recipe again. Great news!
Let’s Keep Cookin’,
Chef Alli
Hi! I bought a eye round roast to make it stuck it in the freezer for future cooking. Took it out to make this weekend. I rarely make roasts because they make me
Uncomfortable as I like my meats medium well and roasts should be cooked more on the rare side but I decided to buy this roast and try it as my husband likes it more rare. Your directions are so complete and easy to follow
And I am excited to give it a try! Thank you and I will let you know it comes out!
Hi Nadine –
Love your roast enthusiasm! I sure do hope you’ll try the recipe to see if the directions work well and the outcome is delicious for you. Please let me know. Hope it’s grand!
Sincerely,
Chef Alli
1st time making a roast. Your instructions were easy to follow. I was so worried that I would overcook it. I decided to use the lower time range to be on the safe side. The roast was cooked to perfection. Tender with a pink center. Cut the meat thinly, & made sandwiches. My brother had 2 helpings.
Hi Nancy –
I’m thrilled that your eye of round was a success. Two helpings is the best compliment ever!! Thank you for letting me know, and I so appreciate the 5 star review.
Sincerely,
Chef Alli
I have never made this roast before, actually I haven’t made any type of roast in many years but after reading your recipe for eye of round roast I purchased one day to try. Your detailed recipe is so easy and wonderful to follow. I am looking forward to following your recipe and will share the experience with all! Thank you for you knowledge in making this recipe.
Hi Nadine – Now I’m going to be on pins and needles until I hear back from you on the outcome of this eye of round roast. I say this sincerely, too! Eye of round roast is not the easiest roast to cook (it’s soooo lean!) but
I sure hope you are wildly successful with it. I’ve tried to give as many cooking tips and detailed instruction as I can to help. Please DO let me know the outcome. Fingers and toes crossed!!
Your fan in waiting,
Chef Alli
I just finished dinner and it was so good.
I used your cooking directions but different seasonings ( I have non-garlic people here).
It was juicy, tender and so flavorful!
I know what we’re having for lunch tomorrow!
While I was cooking I looked at your Prime Rib recipe, looks delicious!
Thanks for your great cooking directions!
Hi Kimberlee –
Thank you so much for letting me know that this eye of round roast recipe was successful for you. Eye of round is not an especially easy roast to conquer, so I’m thrilled it turned out so well for you!! Totally makes my day!
Sincerely,
Chef Alli
P.S. Sure hope you give the prime rib recipe a try. Would love to hear your experience with that recipe, as well. The holidays will be here before we know it!
With the exception of adding the salt and pepper just before cooking, I followed the recipe exactly. My 2 1/2 lb eye of the round cooked to 125° in about 30 minutes. Perfect medium rare. I allowed it to cool to make thin slicing easier and reheated in a pan gravy. Tender and very flavorful. Hard to believe the cut came from the round. I served it with Yorkshire pudding and roasted potatoes and onions. Perfect. Thank you for the detailed recipe.
Hi Peter –
Thank you for letting me know your experience with the eye of round roast recipe! I appreciate you letting me know and I’m so glad it worked well for you.
Let’s Keep Cookin’,
Chef Alli