Eye of Round Roast | Renee's Kitchen Adventures

Thursday, December 13, 2018

Eye of Round Roast

Beef tenderloin roasts and beef rib roasts are excellent choices for special occasion meals, but did you know there is a fabulous economical beef roast choice that tastes as wonderful as any of those pricier beef roasts? That's right! This Eye of Round Roast is an outstanding beef roast for your all of your special occasion meals, including your upcoming holiday meals! And, whether you are a veteran cook or a beginner cook, it's a great choice for everyone when you know how to prepare it right!

Eye of round Roast sliced on white platter and garnished with fresh rosemary and grape tomatoes

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

If I had to pick a perfect roast beef for special occasions I would have to say beef tenderloin tops the list. It's hard to beat that tender beef that literally melts in your mouth. But let's face it, beef tenderloin roasts can be pricey. Thankfully, there is an alternative. This delicious, perfectly roasted, Eye of Round Roast makes a great special occasion roast beef that won't bust your budget!

What is Beef Eye of Round Roast?

Eye of Round Roast is cut from the round portion of the cow. It is a lean and economical roast beef and is perfectly suited for roasting. Because it's so lean, Eye of Round Roast is best cooked to medium rare doneness and sliced thinly against the grain. This will ensure a tender roast beef. Eye of Round is not like a chuck roast that needs hours of cooking to break down the tissue. If you follow my instructions, you will get a fall apart eye of round roast that is special occasion worthy!

When shopping for Eye of Round Roast, look for Certified Angus Beef ® brand. Because of their standards, your lean Eye of Round Roast will be tender and flavorful. Find your nearest retailer for Certified Angus Beef ® brand products here.

slices of Eye of Round Roast with side dishes on white plate and served with Bearnaise sauce

Tips for Cooking Eye of Round Roast

You might be intimidated by the thought of roasting a large hunk of meat but, with the right tools, you'll see it's very easy to prepare a delicious and tender roast! Here's a few tips to prepare a perfect Eye of Round Roast:

  • Download the FREE Roast Perfect app from Certified Angus Beef  ® brand. This free app makes roasting a snap! It will help you choose the right sized beef roast for the amount of people you need to feed. It not only has beef roast buying tips but it also has roast calculators, a cook timer, store locator, and lots of recipes. This app will help guide you to roasting perfection. You do not need the app to prepare this roast beef, but it is helpful! 
  • Make sure you have an instant read thermometer! Use the Roast Perfect app cook timer as a guide and check the internal temperature of the Eye of Round Roast with a thermometer. Instant read thermometers can be purchased just about anywhere and most are relatively inexpensive.  
  • Always place the roast on a rack in a shallow pan. You don't need to have a special roasting pan. I've roasted on quarter sheet pans and I've roasted on traditional roasting pans. As long as the pan is shallow and has sides, you are good to go. Placing the roast on a rack in your chosen pan will help ensure your Eye of Round roast cooks evenly. 
  • Make sure you keep a sheet of foil handy for tenting once your roast has reached the temperature of your desired doneness. Resting is a very important part of the roasting process. It allows the juices to redistribute back into the muscle fibers so your roast stays moist. Remember, your roast will continue to cook a bit while it's resting. The temperature will increase by 5 to 10 degrees F during this phase. So, it's important to remove the roast from the oven  with an internal temperature about 10 degrees F less than the desired degree of doneness temperature. Eye of Round Roast should be cooked to no more than medium rare for best flavor and tenderness. (For medium rare, remove the roast when the internal temperature reaches around 125 degrees F, tent with foil, allow to rest for 10 to 15 minutes before carving.)
  • Have a sharp knife or an electric knife ready for carving. Make sure you slice against the grain to maximize tenderness. I like using an electric knife to get the slices as thin as I can. My kitchen knives never seem to be sharp enough to slice my Eye of Round Roast as thin as I like it.
Roast Perfect app screen shot for Eye of Round Roast

Instant read thermometer reads 125 degrees F in Eye of Round Roast

What is the Eye of Round Roast Cooking Time?

As I mentioned earlier, this Eye of Round Roast is best cooked to no more than a medium rare doneness. An Eye of Round Roast cooked to medium rare doneness has a warm red center and a final internal temperature of 135 degrees F. (57 degrees F) 

To achieve a medium rare doneness,  remove your roast from the oven when the instant read thermometer reads around 125 degrees F (52 degrees C) and let the roast rest for 10 to 15 minutes. The internal temperature will climb another 5 to 10 degrees F while resting.

  • For a rare Eye of Round Roast - cool red center, internal temperature of finished roast around 125 degrees F.
  • For a medium rare Eye of Round Roast (RECOMMENDED) - warm red center, internal temperature of finished roast around 135 degrees F.
  • Medium, medium well, and well done degrees of doneness NOT recommended for an Eye of Round Roast!

Eye of Round Roast on white platter sliced with fresh rosemary and grape tomatoes

Eye of Round Roast Recipe

There are many recipes for seasoning Eye of Round Roasts, but this eye of round roast recipe with garlic, thyme, and rosemary is my favorite and I hope it will become yours too! My secret for a great tasting roast is pre-seasoning. 

I like to coat the roast with the seasoning mixture the night before I plan to roast it, wrap it tightly in plastic wrap, and let the flavor soak in overnight. Then I mix a combination of melted unsalted butter, olive oil, and fresh garlic and drizzle it over the beef roast right before cooking it.  

With this recipe, you will start cooking the roast on a very high oven temperature, 450 degrees F. This will sear the roast and help to keep it tender. After 15 minutes, you will turn the oven down to 325 degrees F and allow the roast beef to cook until the internal temperature reaches 120 to 125 degrees F for medium rare. Again, medium rare doneness will allow the meat to be fall apart tender. Any longer, and it will be tough. This is why cooking this cut of beef is not recommended for an Instant Pot nor a slow cooker. 

What do I need to make an Eye of Round Roast?

  • 2.5 pound eye of round roast beef
  • salt and pepper
  • garlic powder (or granulated garlic)
  • dried thyme
  • dried rosemary
  • unsalted butter
  • olive oil
  • garlic
  • shallow pan to fit roast with a rack

Serving Suggestions for Eye of Round Roast

Eye of Round Roast pairs perfectly with this Easy Mushroom Rice Pilaf  or these Garlic Parmesan Mashed Potatoes. Or think outside the box and serve it with this delicious Sage and Onion Stuffing! It goes great with beef gravy too!

To make this Eye of Round Roast just a little more festive, serve it with buttery BĂ©arnaise sauce. You can make it from scratch, or take the easy way out like I do, and buy it in a packet mix.

BĂ©arnaise sauce compliments this lean roast perfectly and turns ordinary roast beef into an amazing special occasion roast you'll be proud to serve your family for the holidays...or any special occasion! 

Eye of Round Roast
main dish, beef
Yield: 4 servings

Eye of Round Roast

prep time: 10 minscook time: 70 minstotal time: 80 mins
Lean and tender, this Eye of Round Roast cooked to a medium rare degree of doneness and sliced thin against the grain is a great economical roast beef choice for any special occasion meal.


  • 2.5 pound Certified Angus Beef ® Eye of Round Roast
  • 1 TBSP kosher salt
  • 1 tsp. fresh cracked black pepper
  • 1 tsp. granulated garlic powder
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried rosemary
  • 2 TBSP unsalted butter, melted
  • 1 TBSP olive oil
  • 2 cloves garlic, minced


  1. One day before planning on cooking roast: In small bowl, combine salt, black pepper, granulated garlic, dried thyme leaves, and dried rosemary.  
  2. Rub spice mixture all over Eye of Round Roast and cover tightly with plastic wrap. Place in refrigerator overnight.
  3. Remove roast from refrigerator, take off plastic wrap, and place on rack in shallow pan.   Preheat oven to 450 degrees F. 
  4. In small bowl, combine melted butter, olive oil, and minced garlic. Drizzle mixture over roast coating well. 
  5. Once oven has reached 450 degrees F place roast in oven and close door. Sear roast at 450 degrees F for 15 minutes. (Use the cook timer on the Roast Perfect app!) 
  6. When timer goes off after 15 minutes, turn oven down to 325 degrees F.  Set timer to roast for approximately 40 minutes. Check for doneness at 40 minutes. If cooking to medium rare, you'll  want the thermometer to read 120 to 125 degrees in the thickest part of the roast. If it's not there yet, return to oven in 10 minute increments, checking internal temperature each time. Once the roast is at 120 to 125 degrees F remove from oven and tent with foil. (All ovens cook differently. If you desire a different degree of doneness from medium rare, please refer to the text in the blog post for internal temperatures that match your desired degrees of doneness). 
  7. Allow roast to rest for at least 10 - 15 minutes. I find the longer it rests, the less juices are released when carving. So be patient! 


Prep Time does not include overnight refrigeration time.  Cook time may vary according to desired degree of doneness and how well your oven retains heat. 

Nutritional Values are an estimate and do not include Bearnaise sauce.
fat (grams)
carbs (grams)
protein (grams)
Created using The Recipes Generator

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  1. That is one gorgeous roast! I have got to give eye of round a try!!

    1. Thank you Bobbi! I hope you enjoy it as much as we did!

  2. I made this roast last night and it was pretty rare. I was almost too scared to eat it even though that's how I like my steak. I have left overs , is it still safe to eat cold or not ? Thanks in advance.

    1. Thank you for your question! Yes, it's still wonderful to eat cold. We like to do French Dip sandwiches with the leftovers. If you're worried about it being too rare, you can always leave it in the oven until the internal thermometer reads around 140 degrees F. It might not be as tender as it would have been a bit rarer, but it will still be delicious.

  3. I'm so glad I found this recipe! I was looking for something simple that didn't take hours and hours to cook and this fit the bill! Delicious and easy.

    1. Hi! Thank you so much for your review! I'm so happy it was the perfect recipe for you! It's one of my favorites!

  4. I made the roast this evening, and followed the directions exactly. The roast was beautiful, smelled great and was medium rare. I sliced it very thin with my electric knife from the middle of the roast. It tasted good but was as tough as shoe leather. I don’t think anything was wrong with your recipe, but in this time of shortages, I suspect it was not choice grande and maybe from a very old steer. I’ve cut it into cubes, and put it and some onions and root vegetables into the crockpot. Maybe I can serve beef stew tomorrow, or grind it into hash. Anyway, I’ll try it again in the fall when the plague is over. Stay safe!

    1. Hi Grandma Peg! Thanks for trying out my recipe. I try to only buy Certified Angus Beef brand when I cook this roast because I know it won't be tough. I'm looking forward to this plague being over too, so I can get back to the grocery store and afford to be choosy again with my purchases! haha You stay safe too!

  5. I made this roast yesterday and it turned out great! Thanks for the recipe. Do you have a French Dip recipe for the leftovers?

    1. Hi NancSu56! I'm so happy you enjoyed this recipe and thank you for your review. Unfortunately, I do not have a recipe posted on this blog for french dip with leftovers, but I do make it with leftovers from this roast. What I do is heat a can of beef consumme with some water and then put the cold leftover roast in the broth to heat then serve on toasted rolls.

  6. Making this tonight, but we have an almost 4 lb eye of round. Do we need to sear it longer? Thanks!

    1. Hi Mandy! No, you shouldn't need to sear any longer. Hope you enjoyed it!

  7. My mom and I made this last week and it was AMAZING! We are making another one again this week because it was so popular with our family!

    1. Hi Abigail! Thank you so much for your wonderful review. I'm so happy your family enjoyed this recipe!

  8. I made the roast 2 weeks ago. I'm making another one tonight. But I would like to make easy bearnaise sauce that is guaranteed not to separate. Do you have one

    1. Hi Jack! Thanks for stopping by. I do not have a recipe for bearnaise sauce, but I do like the mix you can buy in the packets by the gravy in your grocery store. It seems to have a good flavor and hold up well without breaking. Hope this helps.


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