Tender, juicy Eye of Round Roast Beef with garlic rosemary crust is a delicious dinner.
A flavorful mix of seasonings and the right cooking approach create this wonderfully tender eye of round roast beef. This is a meal that’s special for a holiday but also economical enough to serve any day of the week!
People often think of beef tenderloin or prime rib when it comes to tender roasted beef. But you’ve really got something special when you can create a juicy, tender roast with an inexpensive cut like the eye of round!
What Is an Eye of Round Roast?
An eye of round is a lean, flavorful cut. It comes from the hindquarters or “round” of the cow. This area is involved in a lot of activity which produces beef that is leaner and less tender than cuts of meat that cost more. However, the eye of round is a great choice if you cook on a budget. It can be roasted to tender, juicy perfection if you know how to cook it properly. The trick is to keep an eye on the internal temperature and the “resting” part.
How to Choose a Good Eye of Round Roast
Ideally, buy your roast from a butcher. And avoid buying meat that’s vacuum-packed or covered with cling film. Meat sweats, and it needs air to stay in prime condition and age properly.
A good piece of beef should be dry to the touch and smell slightly sweet. Unless it has just been cut, the meat should not be colored bright red. (Bright red implies that the meat has been held in oxygen-free surroundings.) Eye of round is a lean cut, so you shouldn’t see much visible marbling.
Eye of Round Roast Cooking Time: How Long Should You Roast an Eye of Round?
For a 2-1/2 lb medium-rare roast, roast for 15 minutes at 450°F. Then reduce the oven temperature to 325°F and cook for approximately 70 minutes until the roast reaches medium-rare (125-130°F). For more guidance with respect to different weights of beef and more doneness, click on this link.
- It is highly recommended that you use a meat thermometer for best results.
Is it Better to Cook a Roast Covered or Uncovered?
Do not cover the roast or add water or some other liquid. Covering the roast will result in more steaming than roasting.
Seasoning Your Roast
This recipe uses rosemary leaves, salt, and garlic. If you don’t like the taste of rosemary, you could try marjoram. It’s a little “woodsy,” like oregano, but sweeter and milder. Or, if you like thyme (which is excellent with beef), you could just double the herb amount. The flavor won’t be as complex, but it will still be delish.
Why You Should Tent Your Roast Before Carving
The reason to rest meat after roasting is simple: if you cut into it immediately, the juices inside run out, leaving you with a tougher and less flavorful piece of meat. Using aluminum foil to loosely tent your roast helps to retain some of the heat.
Best Tips for Carving an Eye of Round Roast
- Let the roast rest for about 20 minutes before carving. This keeps the juices intact.
- Use a sharp carving knife with a smooth slicing motion. If you use an electric knife, guide the blades and bear down lightly.
- A carving fork will allow you to keep the roast steady and carve safely.
- If necessary, slice off some meat from the roast’s backside to enable it to sit flat on your cutting board.
- Carve only the number of slices you need for the meal to help keep the remaining portion juicy. Thicker slices will retain moisture and hold in juice.
- Always carve against the grain for maximum tenderness.
How Much Roast Beef Do You Need?
When the roast beef is the meal’s star and is served with just a few sides, plan for 1/2 pound per person. However, leftovers are delicious to make sandwiches with.
Eye of Round Roast
This roast beef recipe allows you to indulge in a roast beef dinner anytime you get that craving.
Here’s a list of what you need:
- Eye of round roast
- Fresh rosemary leaves
- Kosher salt
- Olive oil
How to Cook Eye of Round Roast
- Place rosemary, salt, garlic, and olive oil in a mortar and pestle or food processor.
- Mash or pulse until a paste is formed.
- Place the roast on a rack in a shallow roasting pan or on top of potatoes, carrots, and onions in the roasting pan.
- Season the roast with salt and pepper.
- Spread the paste on the roast.
- Roast at 450 degrees for 15 minutes.
- Reduce the oven temperature to 325 degrees.
- Cook approximately 70 minutes, until the roast reaches medium-rare (internal temperature of 125 to 130 degrees).
- Remove the roast from the oven.
- Tent the roast loosely with foil and let it rest for 10 to 15 minutes.
- Carve the roast against the grain.
How to Make Perfect Roast Beef Gravy
- After slicing the roast, pour those precious juices that have accumulated on your cutting board into the roasting pan with the rest of the drippings.
- Place the roasting pan over medium heat and add the red wine. Whisk for several minutes to cook off some of the wine, scraping up any browned bits from the bottom.
- Add the beef broth.
- Add a paste made with the flour and softened butter. Vigorously whisk until the butter mixture has completely melted.
- Add a little browning sauce and bring to a low boil. Lower the heat as needed to keep a low simmer until the gravy thickens, whisking occasionally. Serve in a gravy boat.
Love roast beef? Try these recipes!
- Boneless Prime Rib Roast
- How to Cook a Chuck Roast in the Oven
- Mushroom Pot Roast
- NY Strip Roast
- Oven Brisket
- Perfect Pot Roast
- Pressure Cooker Roast
- Roasted Beef Tenderloin
- Stove Top Pot Roast
Favorite Main Dish Recipes
Eye of Round Roast
Instant-read meat thermometer
Carving knife and fork
- 2½ pounds eye of round roast
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons Kosher salt
- 5 cloves garlic
- 2 tablespoons olive oil
Preheat the oven to 450°F.
Place rosemary leaves, salt, garlic, and olive oil in a mortar and pestle or food processor.
Mash or pulse until a paste is formed.
Place the roast in a shallow roasting pan fitted with a rack or on top of potatoes, carrots, and onions in a roasting pan.
Season the roast with salt and pepper.
Spread the paste on the roast.
Roast for 15 minutes.
Reduce the oven temperature to 325°F.
Cook approximately 70 minutes, until the roast reaches medium-rare (125-130°F).
Remove the roast from the oven.
Tent the roast loosely with foil and let it rest for 10 minutes.
Carve the roast thinly against the grain.