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Slices of Garlic Butter Eye of Round next to the whole roast.

Garlic Butter Eye of Round Roast

Garlic Butter Eye of Round Roast is a flavor-packed beef roast recipe with a simple herbed butter crust perfect for casual weekend gatherings or a holiday meal.
Servings: 8 servings
Chef Alli
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Resting Time Before and After 1 hour 30 minutes

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Ingredients
 

Roast

  • 3 pounds eye of round roast
  • 3/4 cup butter softened
  • 2-3 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon kosher salt If using table salt, use half as much
  • 1 teaspoon ground black pepper
  • 6 cloves garlic, peeled and sliced in half lengthwise (if the garlic cloves are large, slice into quarters lengthwise)

Sauce

  • 1/2 cup pan drippings leftover from cooking the roast
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions
 

Make the Roast

  • Unpackage the roast, letting it rest, uncovered, on the counter for one hour. **Don’t skip this step - this resting time is essential for the roast to cook properly so it's a juicy and tender eating experience!
    3 pounds eye of round roast
  • In a small bowl, combine the softened butter with the rosemary, thyme, salt and pepper. Prepare the garlic cloves.
    3/4 cup butter, 2-3 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 tablespoon kosher salt, 1 teaspoon ground black pepper
  • Place the roast into a shallow roasting pan (I actually used a small rimmed baking sheet) with the fat-cap side of the roast on top.
  • Using a sharp paring knife, cut small slits into the top fat cap of the roast in an even placement over the surface.
  • Push the garlic clove halves down into each one of the slits, making sure they are completely submerged into the meat.
    6 cloves garlic, peeled and sliced in half lengthwise (if the garlic cloves are large, slice into quarters lengthwise)
  • Spread the prepared butter all over the roast, covering the top and sides completely. **If the roast doesn't want to set upright properly in the pan, roll up a piece of foil to prop it.
  • Preheat the oven to 450°F.
  • To sear the roast, place it onto the center oven rack to roast for 10-15 minutes or until the exterior is deeply golden brown.
  • Leaving the oven door closed with the roast still inside, turn the oven temperature down to 325 degrees F.
  • Continue to cook the eye of round roast until it reaches 120-125 degrees F. at the center when tested with an instant read meat thermometer. This should take about 45-55 minutes for a 3 lb. roast, but go always go by internal temperature not by time. Begin taking the internal temperature of the roast at about the 45 minute mark so you don't over cook it.
  • Remove the roast from the oven and immediately tent with foil. Let the covered roast rest for 10-15 minutes to allow the internal temperature to finishing rising and to allow the juices to redistribute themselves throughout the meat.

Make the Sauce

  • Place 1/2 cup of meat drippings into a small saucepan or skillet, add the broth and bring to a high simmer.
    1/2 cup pan drippings leftover from cooking the roast, 1 cup beef broth
  • In a small bowl, combine the cornstarch and water; whisk into the broth mixture, constantly whisking until smooth and nicely thickened, simmering 1-2 minutes.
    2 tablespoons cornstarch, 1/4 cup cold water
  • Slice the eye of round into thin slices. Serve the sauce drizzled over the sliced beef or as a gravy with mashed potatoes.

Nutrition

Calories: 406kcalCarbohydrates: 3gProtein: 39gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 151mgSodium: 1138mgPotassium: 623mgFiber: 0.2gSugar: 0.04gVitamin A: 539IUVitamin C: 1mgCalcium: 49mgIron: 4mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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