Perfect Eye of Round Roast Beef

Perfect Eye of Round Roast Beef
When I think of roast beef I like to got with prime rib, strip loin, tenderloin, etc but lately the eye of round seems to be the cut of beef that is always on sale. The eye of round is a very lean, with little fat, which means that it can easily get dry and tough if cooked wrong. I would immediately think about throwing it in the slow cooker and cooking it on low all day for some tender pulled beef but it also makes for a great roast beef! The trick to a good roast eye of round is to cook it so that it does not dry out and this method of briefly roasting it at a high temperature followed by turning the oven off and leaving it in the closed oven until it comes up to the desired temperature works perfectly! After roasting, let the beef sit for a good 20-30 minutes so that the juices have a chance to be reabsorbed into the meat and then slice it thinly, against the grain, for a tender and moist roast beef dinner! Roast beef was never so inexpensive and good!

Perfect Eye of Round Roast Beef
I like my roast beef medium-rare and the one in the photos was pulled out of the oven at 130F and it made it to 135F before slicing. I did end up slicing it a little before I should have, thus a lot of the juices ran when I sliced it.

Perfect Eye of Round Roast Beef
One of the best things about roast beef is the leftovers! Check out the list of tasty recipes to use any of this leftover eye of round roast beef in below!

Perfect Eye of Round Roast Beef
Use any dripping to make yorkshire pudding!

Creamy Horseradish Sauce
Enjoy topped with creamy horseradish sauce!

Perfect Eye of Round Roast Beef

Perfect Eye of Round Roast Beef
Perfect Eye of Round Roast Beef

Perfect Eye of Round Roast Beef

Prep Time: 5 minutes Cook Time: 2 hours Total Time: 2 hours 5 minutes Servings: 12 (4 per pound)

Super easy, moist and tender eye of round roast beef!

  • 1 eye of round roast
  • salt and pepper to taste
  1. Season the roast with salt and pepper to taste, place in a roasting pan with a meat thermometer and roast in a preheated 500F/260C oven for 7 minutes per pound before turning the oven off, leaving the roast in the closed oven until it reaches the desired level of doneness, about 2-3 hours.
  2. Remove from the oven, covering in foil and let rest for 20-30 minutes before slicing thinly, against the grain.

Note: If your oven does not retain heat very well you can leave the oven on at 200F instead of turning it off after the initial roasting.
Note: Do NOT open the oven to check on the roast!
Note: Pull the roast out of the oven when the meat thermometer reads the proper temperature: 125F for rare, 130F for medium-rare, 140F for medium, and 155F for well and it will continue to rise in another 5F in temperature as it rests.
Option: Instead of just seasoning with salt and pepper, season with your favourite steak seasoning blend of spices!
Nutrition Facts: Calories 196, Fat 10g (Saturated 3g, Trans 0), Cholesterol 79mg, Sodium 62mg, Carbs 0 (Fiber 0, Sugars 0), Protein 24g
Nutrition by: Nutritional facts powered by Edamam


Fred and Tracie said...

This is the best way to cook this cut and it turns out amazing

Nancy K said...

I have been making my eye round roast like this for YEARS !! It is the ONLY way to go !! Thank you Kevin for sharing this as I hope many cooks try this method !!

Anonymous said...

How big a roast for 2-3 people?

Matt said...

Looks like a great way to make a roast beef! Perfectly cut and any new way to cook more economic cuts to be tasty is a win!

Kevin Lynch said...

Anonymous: I would go with a small one, 2-3 pounds, and there will be leftovers to enjoy later!

Lori TX said...

This turned out great although more done than I would have preferred. The oven I used does not have a probe, and I did not realize until the last minute that both of my meat thermometers were instant read and therefore could not be left in the oven. Therefore, I had to just guess as to when to take the roast out of the oven. I took it out after 2 hours. Although the roast was 4 pounds, it was more long than thick so probably cooked much faster. I will get a stay in the oven meat thermometer and never cook a roast any other way. Another good dish to use this meat in is pho. Just take leftovers, slice super thin, and freeze.

Lori TX said...

Follow up to above. I mentioned using a probe. Duh, probe won’t work either because once you turn your oven off, the probe feature will not work. Only alternative is to go out and buy a leave in thermometer because after making this a second time, I have no intention of making a roast any other way. It is that perfect!

Kevin Lynch said...

Lori TX: I always use a leave in meat thermometer for roast meats to get them perfect every time, without any guessing! The leftovers would be perfect in pho!!

Post a Comment